DirtyFLRestaurant Inspection Data

BONEFISH GRILL

With 10 inspections documented, BONEFISH GRILL maintains a 2.1/5 food safety rating in ORLANDO. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 10 reports on file

Orlando Gateway Circle
Orlando, Florida, 32812
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 10 health inspection reports

All Inspection Reports

3/25/2026· 3w ago

Visit ID: 13653595

Met Inspection Standards

2 high, 1 int, 2 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt on cookline Corrected On-Site - From follow-up inspection 2026-03-25: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In chopped macadamia nuts on cookline Corrected On-Site - From follow-up inspection 2026-03-25: **Time Extended**
  • 08A-11-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over beer kegs in walk in cooler. Operator will move either kegs or eggs **Corrective Action Taken** - From follow-up inspection 2026-03-25: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table on cookline, less then one house. Operator placed ice bags ontop **Corrective Action Taken** - From follow-up inspection 2026-03-25: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2026-03-25: **Time Extended**

3/17/2026· 1mo ago

Visit ID: 13546261

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt on cookline Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In chopped macadamia nuts on cookline Corrected On-Site
  • 08A-11-5:High Priority - Raw animal food stored over beer kegs in walk in cooler. Operator will move either kegs or eggs **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table on cookline, less then one house. Operator placed ice bags ontop **Corrective Action Taken**
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Sticker failed to turn black Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

10/10/2025· 6mo ago

Visit ID: 10878796

Met Inspection Standards

2 int, 4 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In fried onions on cookline Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In cooked mushrooms on cookline Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. On cookline, stacked reach-in cooler
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Whisk in sink on cook-line, bag of ice in sink on cookline Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station Corrected On-Site

4/17/2025· 12mo ago

Visit ID: 8893331

Met Inspection Standards

1 high, 1 basic

  • 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

11/18/2024· 1y 4mo ago

Visit ID: 8894027

Met Inspection Standards

2 high, 1 int, 2 basic

  • 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**

9/19/2024· 1y 6mo ago

Visit ID: 8892745

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 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**

9/18/2024· 1y 7mo ago

Visit ID: 8777773

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 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

4/3/2024· 2y ago

Visit ID: 8538480

Met Inspection Standards

1 basic

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

11/8/2023· 2y 5mo ago

Visit ID: 8538210

Met Inspection Standards

1 int, 3 basic

  • 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**

10/27/2023· 2y 5mo ago

Visit ID: 8376346

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 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