BONEFISH GRILL

4635 PGA Boulevard
Florida, 33418
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

Location Map

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Nearby Locations

4625 PGA BLVD

Palm Beach Gardens, FL

4645 PGA BLVD BLDG M

Palm Beach Gardens, FL

4655 PGA BLVD

Palm Beach Gardens, FL

4431 PGA BLVD

Palm Beach Gardens, FL

4000 RCA BLVD

Palm Beach Gardens, FL

4250 DESIGN CENTER DR

Palm Beach Gardens, FL

9 PALM HARBOR VILLAGE WAY W, UNIT G

Palm Coast, FL

13705 NW 27 AVE

Opa Locka, FL

99500 OVERSEAS HWY

Key Largo, FL

4727 NW 167 ST

Carol City, FL

All Inspection Reports

Inspection on 4/12/2024

High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required

Inspection Details:

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-04-12: **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. Observed lobster tails (44-45F - Cold Holding) cooked shrimp and scallops mix (45F - Cold Holding) in flip top cooler per operator less than 4 hours. Not portioned or prep today. Operator placed ice packed on top . Observed elbow macaroni (44-45F - Cold Holding) stored in drawer per operator held less than four hours. Operator placed in walk-in cooler to chill. Observed calamari (54F - Cold Holding); chicken strips (54F - Cold Holding); cod strips (54F - Cold Holding)at fry station drawer per operator not prep or portion today. Held less than 4 hours . Operator placed ice packs on products. Observed Fry station ; calamari (54F - Cold Holding); chicken strips 2 drawers under char grill mussels (48F - Cold Holding); cooked shrimp and scallops (48F - Cold Holding) held less than 4 hours. Operator placed ice bags o top of items. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-04-12: At time of callback inspection lobster tails shrimp and scallop mix not observed elbow macaroni (47F - Cold Holding) fry station calamari (42F - Cold Holding); chicken strips (42F - Cold Holding); cod strips (42F - Cold Holding) 2 drawers below char grill mussels cooked shrimp and scallops not observed . Operator ordered new flip top cooler.Admin Complaint Admin Complaint
  • 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. Operator had beef thermometer to test machine Warning - From follow-up inspection 2024-04-12: At time of callback inspection. Operator placed order for heat strips **Time Extended**
Food Inspector #8651599
2024-04-12
★★½☆☆ 3.0/5
Food safety inspection conducted on 4/12/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).

Inspection on 4/11/2024

High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Follow-up Inspection Required

Inspection Details:

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster tails (44-45F - Cold Holding) cooked shrimp and scallops mix (45F - Cold Holding) in flip top cooler per operator less than 4 hours. Not portioned or prep today. Operator placed ice packed on top . Observed elbow macaroni (44-45F - Cold Holding) stored in drawer per operator held less than four hours. Operator placed in walk-in cooler to chill. Observed calamari (54F - Cold Holding); chicken strips (54F - Cold Holding); cod strips (54F - Cold Holding)at fry station drawer per operator not prep or portion today. Held less than 4 hours . Operator placed ice packs on products. Observed Fry station ; calamari (54F - Cold Holding); chicken strips 2 drawers under char grill mussels (48F - Cold Holding); cooked shrimp and scallops (48F - Cold Holding) held less than 4 hours. Operator placed ice bags o top of items. **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. Observed lemon butter (118F - Hot Holding) cooked mushroom sauce (132F - Hot Holding) stored in double pans in steam table. Per operator held less than four hours. Operator removed double pans. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed step ladder blocking hand sink at prep station. Operator removed Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator had beef thermometer to test machine Warning
  • 41-17-4:Intermediate - Spray bottle containing sanitizer toxic substance not labeled. Warning
Food Inspector #8565222
2024-04-11
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 4/11/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).

Inspection on 12/6/2023

High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required

Inspection Details:

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at end of cookline- raw salmon 45-46F- cold holding, crab dip 45-46F- cold holding, raw cod 45-46F- cold holding, raw lobster 45-46F- cold holding, fish dip 45-46F-cold holding, clam sauce 45-46F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler at end of cookline- shredded cheese 45-46F- cold holding - food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill. Warning - From follow-up inspection 2023-12-06: Cod 44-46F- cold holding, Salmon 44-47F- cold holding- operator moved to walk in cooler to quick chill. Admin Complaint
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At cookline- handwash sink used to fill pitcher with water- educated operator - operator removed pitcher. Warning - From follow-up inspection 2023-12-06: **Time Extended**
Food Inspector #8564988
2023-12-06
★★★☆☆ 3.0/5
Food safety inspection conducted on 12/6/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).

Inspection on 12/4/2023

High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Follow-up Inspection Required

Inspection Details:

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at end of cookline- raw salmon 45-46F- cold holding, crab dip 45-46F- cold holding, raw cod 45-46F- cold holding, raw lobster 45-46F- cold holding, fish dip 45-46F-cold holding, clam sauce 45-46F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at end of cookline- raw salmon 45-46F- cold holding, crab dip 45-46F- cold holding, raw cod 45-46F- cold holding, raw lobster 45-46F- cold holding, fish dip 45-46F-cold holding, clam sauce 45-46F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler at end of cookline- shredded cheese 45-46F- cold holding - food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill. 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. At steam table by cookline- mushroom sauce 119F- hot holding- food out of temperature for 2 hours- operator moved to be reheated to 165F. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cookline- handwash sink used to fill pitcher with water- educated operator - operator removed pitcher. Warning
Food Inspector #8341037
2023-12-04
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 12/4/2023 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).