BONEFISH GRILL
4701 Southwest College Road
Ocala, Florida, 34474
Canterbury Circle Apartments
Marion County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 1/21/2025
High Priority
1
Intermediate
0
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers, manager moved. **Corrected On-Site**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lids and containers cracked. **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet whipping cloth under in use cutting board, manager removed. **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler and freezer soiled, Manager started cleaning. **Corrective Action Taken** **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. To go containers at the server station and cook line not inverted, Manager inverted. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the cook line spray bottle with yellow substance not labeled, manager labeled. **Corrected On-Site** **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw salmon trays stored above ready to eat lobster, manager moved. **Corrected On-Site**
Food safety inspection conducted on 1/21/2025 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, ambient air temperature 50F. **Warning** - From follow-up inspection 2024-11-05: Reach-in cooler at the cook line: Cold holding (overnight products) crab mix 56F, cut tomatoes55F, sauce 50F, tuna 64F, goat cheese 58F, cheese 55F, lettuce 55F, cheese 55F, sauce 55F. Other food items at 50F-56F Ambient air temperature 48F. **Admin Complaint** - From follow-up inspection 2024-11-12: No change, work order placed. **Time Extended**
Food safety inspection conducted on 11/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/5/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, ambient air temperature 50F. **Warning** - From follow-up inspection 2024-11-05: Reach-in cooler at the cook line: Cold holding (overnight products) crab mix 56F, cut tomatoes55F, sauce 50F, tuna 64F, goat cheese 58F, cheese 55F, lettuce 55F, cheese 55F, sauce 55F. Other food items at 50F-56F Ambient air temperature 48F. **Admin Complaint**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Also underneath, (overnight products) tune 50F, raviolis 48F Stop Sale. - From follow-up inspection 2024-11-05: Reach-in cooler at the cook line: Cold holding (overnight products) crab mix 56F, cut tomatoes55F, sauce 50F, tuna 64F, goat cheese 58F, cheese 55F, lettuce 55F, cheese 55F, sauce 55F. Other food items at 50F-56F **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 48F, cheese sauce 49F, scallop mix 50F, goat cheese 53F, sauce 55 and 49F, all items placed in cooler at 10:45am, Manager moved to freezer to dropped temperatures down, temperatures reached 42F. Also underneath, (overnight products) tune 50F, raviolis 48F Stop Sale. At the salad station, tuna 44F, 48F, 46F and 45F **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-05: Reach-in cooler at the cook line: Cold holding (overnight products) crab mix 56F, cut tomatoes55F, sauce 50F, tuna 64F, goat cheese 58F, cheese 55F, lettuce 55F, cheese 55F, sauce 55F. Other food items at 50F-56F **Admin Complaint**
Food safety inspection conducted on 11/5/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 11/1/2024
High Priority
5
Intermediate
3
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the server station, cup no handle inside sugar container, manager removed the cup. **Corrected On-Site**
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, ambient air temperature 50F. **Warning**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, observed raw salmon loins in vacuum sealed bags at 30F, salmon was moved 10/31/24 pm from freezer to cooler, manager immediately opened all loins. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink on prep tables and above prep tables, no straw no lid Manager discarded all. **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees at the cook line.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked **Repeat Violation**
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in front of ice machine, manager moved. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of all microwaves soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line heavily soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the server station container with white substance not labeled, manager labeled sugar. **Corrected On-Site** **Repeat Violation**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee working at the dish machine area with dirty dishes jump to cook line and handle clean utensils and placed food in fryer.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed Female server touching cut lemons, inspector instructed to use utensils or gloves.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Also underneath, (overnight products) tune 50F, raviolis 48F Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 48F, cheese sauce 49F, scallop mix 50F, goat cheese 53F, sauce 55 and 49F, all items placed in cooler at 10:45am, Manager moved to freezer to dropped temperatures down, temperatures reached 42F. Also underneath, (overnight products) tune 50F, raviolis 48F Stop Sale. At the salad station, tuna 44F, 48F, 46F and 45F **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the service window, soup 77F, overnight product, Stop sale. **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda gun soiled, employee cleaned during inspection. **Corrected On-Site** **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the salad cooler area used to dumped ice. **Repeat Violation**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 11/1/2024 revealed 19 total violations (5 high priority, 3 intermediate, 11 basic).