BONEFISH GRILL
Tamiami Trail
Florida, 34285
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/12/2024
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use dessert utensils stored in 70F standing water. The operator turned on the heating element to heat the water. After 20 minutes the water was at 140F. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The operator removed the wet cloths from underneath the cutting board. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employee handwashing signs in the men's and family restrooms. The operator provided the restrooms with handwashing signs. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area surrounding the nozzles at the soda machine soiled with a green mold-like substance.
- 33-16-4:Basic - Open dumpster lid. The operator closed the lid. **Corrected On-Site**
- 29-49-6:Basic - Standing water in the walk-in-cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (47F - Cold Holding) in the reach in cooler in the prep area. The operator stated the rice had been held for approximately 2 hours. The operator placed the rice in the walk in cooler. **Corrective Action Taken**
- 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 cooked mashed potatoes (127F - Hot Holding) in the steam well on cook line. The operator voluntarily discarded the potatoes. **Corrected On-Site**
Food safety inspection conducted on 12/12/2024 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 8/2/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a paper bowl with no handle used as a scoop for kosher salt in the prep area. The operator removed the paper bowl. **Corrected On-Site**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop for the bar stored in the speed rack touching liquor bottles. The operator removed the scoop for sanitization. **Corrected On-Site** **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ladle stored in 91F standing water on the cook line. Observed in-use bar utensils stored in 66F standing water behind the bar. The operator removed the utensils from the standing water. **Corrected On-Site** **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Observed a box of paper napkins stored on the floor in the storage area. The operator properly stored the napkins. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from fans in the walk in cooler.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked salmon (50F - Cooling) in the walk in cooler. The operator stated the salmon had been held overnight. The operator discarded the salmon. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked salmon (50F - Cooling) in the walk in cooler. The operator stated the salmon had been held overnight. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding); cut lettuce (49F - Cold Holding); cooked ground beef (45F - Cold Holding); raw tuna (45F - Cold Holding); cheese cake (47F - Cold Holding); cooked pasta (47F - Cold Holding); feta cheese (49F - Cold Holding); blue cheese crumbles (49F - Cold Holding) in the reach in coolers at the end of the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator iced down the foods in the reach in cooler. Observed tomatoes (51F - Cold Holding) in the reach in cooler nearest the dishmachine on the cook line stored in a double metal pan. The operator removed the outer metal pan. **Corrective Action Taken** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in the handwashing sink at the server station.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed fresh garlic with mixed with oil on time for public health control and the written plan not filled out.
Food safety inspection conducted on 8/1/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).