BONEFISH GRILL
Tamiami Trail
Florida, 34285
Sarasota County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
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).
Inspection on 11/27/2023
High Priority
2
Intermediate
0
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a cloth used to polish glassware stored next to the handwashing sink at the entrance to the kitchen exposed to splash. The operator properly stored the polishing cloth. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler at the wait station. The operator properly stored the employee food. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed the reach in ice cream freezer missing a wheel and propped up with a metal container. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris underneath the ice cream freezer.
- 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
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ice cream scoop stored in 71F standing water. The operator removed the scoop from the standing water. Corrected On-Site
- 03B-15-5:High Priority - Hot time/temperature control for safety food held at less than 135 degrees Fahrenheit. Observed cooked spinach (97F - Hot Holding); cooked rice (110F - Hot Holding) at the steam table on the cook line. The operator reheated the cooked rice to 167F. The operator voluntarily discarded the cooked spinach. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over sauce and artichokes in the reach in cooler on the cook line. The operator properly stored the raw shrimp. Corrected On-Site
Food safety inspection conducted on 11/27/2023 revealed 9 total violations (2 high priority, 0 intermediate, 7 basic).
Inspection on 7/14/2023
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-13-4:Basic - Employee beverage container in a cold holding unit with food to be served to customers in the reach in cooler at the wait station. The operator properly stored the employee beverage. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler at end of cook line missing wheels and held up by inverted metal pan. Repeat Violation
- 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 cleaned and sanitized the scoop and stored in ice. 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. Observed scoops for mashed potatoes and cooked rice stored on top of the container lid. The operator properly stored the scoops. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee use bare hand contact while cutting a lime. The employee was educated on proper glove protocols. The employee discarded the lime. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese crumbles cold holding at 47F in the reach in cooler at the end of the cook line for less than two hours. The operator stored the blue cheese in another cooler. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet.
- 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 oil cold holding at 74F on the cook line for less than two hours. The operator was emailed a time/temperature for public health control form. **Corrective Action Taken**
Food safety inspection conducted on 7/14/2023 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).