BONEFISH GRILL
Orlando Gateway Circle
Orlando, Florida, 32812
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/17/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 4/17/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 11/18/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 11/18/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 9/19/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 9/19/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 9/18/2024
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 9/18/2024 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 4/3/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food safety inspection conducted on 4/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 11/8/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 10/27/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 10/27/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).