DirtyFLRestaurant Inspection Data

BONEFISH GRILL

Orlando Gateway Circle
Orlando, Florida, 32812
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/17/2025

Inspection #: Visit ID: 8893331

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Protein shake in reach in cooler Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked mussels in lowboy on cookline Corrected On-Site Repeat Violation

Inspection Date: 11/18/2024

Inspection #: Visit ID: 8894027

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on cookline make table, film partially peeled, covered with debris. Operator took to fish Corrected On-Site - From follow-up inspection 2024-09-19: **Time Extended** - From follow-up inspection 2024-11-18: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Low boy cooler under fry station on cookline Corrected On-Site - From follow-up inspection 2024-09-19: **Time Extended** - From follow-up inspection 2024-11-18: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster tail over cooked mussels in low boyreach in on cookline Corrected On-Site - From follow-up inspection 2024-09-19: **Time Extended** - From follow-up inspection 2024-11-18: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door reach in next to walk-in cooler-butter blend spread (49F - Cold Holding); milk (49F - Cold Holding) Two door reachin next to cooktop-raw shrimp (49F - Cold Holding); roasted shrimp (46F - Cold Holding); Cajun cream sauce (49F - Cold Holding); seafood stuffing (49F - Cold Holding); salmon dip (49F) in unit overnight Warning - From follow-up inspection 2024-09-19: **Time Extended** - From follow-up inspection 2024-11-18: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Corrected On-Site - From follow-up inspection 2024-09-19: **Time Extended** - From follow-up inspection 2024-11-18: **Time Extended**

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8892745

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on cookline make table, film partially peeled, covered with debris. Operator took to fish Corrected On-Site - From follow-up inspection 2024-09-19: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Low boy cooler under fry station on cookline Corrected On-Site - From follow-up inspection 2024-09-19: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster tail over cooked mussels in low boyreach in on cookline Corrected On-Site - From follow-up inspection 2024-09-19: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door reach in next to walk-in cooler-butter blend spread (49F - Cold Holding); milk (49F - Cold Holding) Two door reachin next to cooktop-raw shrimp (49F - Cold Holding); roasted shrimp (46F - Cold Holding); Cajun cream sauce (49F - Cold Holding); seafood stuffing (49F - Cold Holding); salmon dip (49F) in unit overnight Warning - From follow-up inspection 2024-09-19: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on October brunch event menu Warning - From follow-up inspection 2024-09-19: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Corrected On-Site - From follow-up inspection 2024-09-19: **Time Extended**

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8777773

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on cookline make table, film partially peeled, covered with debris. Operator took to fish Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Low boy cooler under fry station on cookline Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster tail over cooked mussels in low boyreach in on cookline Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door reach in next to walk-in cooler-butter blend spread (49F - Cold Holding); milk (49F - Cold Holding) Two door reachin next to cooktop-raw shrimp (49F - Cold Holding); roasted shrimp (46F - Cold Holding); Cajun cream sauce (49F - Cold Holding); seafood stuffing (49F - Cold Holding); salmon dip (49F) in unit overnight Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in next to walk-in cooler-butter blend spread (49F - Cold Holding); milk (49F - Cold Holding) in unit overnight Two door reachin next to cooktop-raw shrimp (49F - Cold Holding); roasted shrimp (46F - Cold Holding); Cajun cream sauce (49F - Cold Holding); seafood stuffing (49F - Cold Holding); salmon dip (49F)in unit overnight Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on October brunch event menu Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Corrected On-Site

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8538480

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8538210

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Male cook on cookline - From follow-up inspection 2023-11-08: **Time Extended**
  • 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle in reach-in on cookline. Operator discarded Corrected On-Site - From follow-up inspection 2023-11-08: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from faucet Handsink left side of cookline - From follow-up inspection 2023-11-08: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Gallon measure in handsink on cookline Corrected On-Site - From follow-up inspection 2023-11-08: **Time Extended**

Inspection Date: 10/27/2023

Inspection #: Visit ID: 8376346

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male cook on cookline
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle in reach-in on cookline. Operator discarded Corrected On-Site
  • 29-11-4:Basic - Water leaking from faucet Handsink left side of cookline
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); diced tomatoes (50F - Cold Holding); feta (50F - Cold Holding); clam butter sauce (50F - Cold Holding) Right side make table on cookline. Operator states in unit less then four hours, productwas discardedWarning Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sautéed mushrooms (99F - Hot Holding); artichoke hearts (114F - Hot Holding); roasted garlic (98F - Hot Holding) in unit less then four hours, operator turned up temperature in steam well Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Gallon measure in handsink on cookline Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Three course paper menu, tuna poke bowl Warning