BONEFISH GRILL
4701 Southwest College Road
Ocala, Florida, 34474
Canterbury Circle Apartments
Marion County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
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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).
Inspection on 1/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/10/2024
High Priority
6
Intermediate
2
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of paper towels. Manager moved. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Several broken lids on in use containers and on clean dish shelf. Manager began discarding. **Corrective Action Taken**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. One set on cooler door at cookline. Manager removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers on cookline. Gaskets soiled on several reach in coolers on cookline. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Lids open on two dumpsters. Closed. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of reach in cooler on cookline. Repeat Violation
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer on top of bin of flour near back door. Moved. Corrected On-Site
- 08B-60-4:Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Lime and lemon in tray with peeler on customer side of drink bar. Citrus peel used to make drinks. Placed on back counter. Corrected On-Site Repeat Violation
- 29-03-4:Basic - Water draining onto floor surface. Under ice bin at bar, water draining on floor.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt in dry storage with no label. Labeled. Corrected On-Site
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Chilean sea bass 122F after cook determined fish was ready to serve, cook placed fish in oven then 158F before serving to customer. **Corrective Action Taken**
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee removed hat then continued to touch plate without washing his hands. Repeat Violation Admin Complaint
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine thermostat is reading 178.5F during rinse cycle. Inspector thermometer registering 156F. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: pan of raw fish stored over pan of artichoke hearts. Moved during this inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table on cookline: tomatoes 51F-55F, employee stated product was filled one hour prior. In server station: whipped butter blend 64F in ice bath. Food is not submerged in ice. Manager added ice to the bath. **Corrective Action Taken** 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. In pass thru window: lobster butter made with whipped butter blend 127F and 99F. Butter will be reheated then hot held.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns at bar have slimey substances. Interior of all reach in units on cookline soiled with food debris. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in sink at bar. Removed during this inspection. Corrected On-Site
Food safety inspection conducted on 1/10/2024 revealed 19 total violations (6 high priority, 2 intermediate, 11 basic).
Inspection on 12/5/2023
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Case of tuna stored on walk-in freezer floor.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to cook line grill.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill handle.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grills. Gasket of reach-in cooler across from cook line grill.
- 25-05-4:Basic - Single-service articles improperly stored. To go containers stored on floor next to ice machine.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cook line between grills.
- 36-05-4:Basic - Utility lines preventing proper floor cleaning. Air conditioning vents in dish area and prep area. Vents in front of cook line hood.
- 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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler between cook line grills: lettuce (48F - Cold Holding); tomatoes (47F - Cold Holding); cheese (48F - Cold Holding); noodles (47F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager had employee place bags of ice on items, cheese (40F - Cold Holding); lettuce (42F - Cold Holding); tomatoes (43F - Cold Holding); noodles (43F - Cold Holding) Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Soda gun in middle of bar area.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available, battery not working properly.
Food safety inspection conducted on 12/5/2023 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).