DirtyFLRestaurant Inspection Data

BONEFISH GRILL

4635 PGA Boulevard
Florida, 33418
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 2/3/2025

Inspection #: Visit ID: 10764876

  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F- Corrected to 160F) Corrected On-Site Warning - From follow-up inspection 2025-01-24: Dishwasher (Temperature 0F) **Time Extended** - From follow-up inspection 2025-02-03: At time of inspection establishment is waiting for machine part order- and using three compartment sink to wash dishes. **Time Extended**

Inspection Date: 1/24/2025

Inspection #: Visit ID: 10764445

  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F- Corrected to 160F) Corrected On-Site Warning - From follow-up inspection 2025-01-24: Dishwasher (Temperature 0F) **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by dishwashing area- sink blocked by kart with clean dish racks- operator removed. Corrected On-Site Warning - From follow-up inspection 2025-01-24: **Time Extended**

Inspection Date: 1/23/2025

Inspection #: Visit ID: 8837446

  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F- Corrected to 160F) Corrected On-Site 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 -Cooked mushrooms 120F- hot holding- food out of temperature for 3 hours- operator moved to stove to be reheated. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline -raw lobster 45-47F at 3:30 to 44F-45F at 4:15 ( cooling since 12:15), diced tomatoes, 46-47F at 3:30 ( cooling since 12:15) cream sauce 46-48F at 3:30 to 46-47F at 4:15 ( cooling since 12:15) at current rate of cooling food will not reach to 41F within remaining time - operator moved to walk in freezer to quick chill. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by dishwashing area- sink blocked by kart with clean dish racks- operator removed. Corrected On-Site Warning

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8837369

  • 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 2024-07-24: **Time Extended**

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8719239

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored next to food items. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed fish stored uncovered in freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed undercooked tuna stored above ready to eat crab. Manager rearranged for proper storage. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scallops (48F - Cold Holding); crab (47F - Cold Holding); fish (48F - Cold Holding) in cooler, as per manager,items were in cooler approximately 2 hours after noticing temperatures rising. Manager put items in freezer to rapid chill. All items fell below 41F within 20 minutes. Corrected On-Site Repeat Violation Admin Complaint
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8651599

  • 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**

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8565222

  • 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

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8564988

  • 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**

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8341037

  • 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