BONEFISH GRILL
2408 Tyrone Boulevard North
Saint Petersburg, Florida, 33710
Holiday Park
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
Intermediate
Basic
Total
Disposition: Inspection Completed - No Further Action
This establishment passed inspection with no violations. The facility demonstrates excellent food safety practices and meets all health department standards.
Inspection on 2/6/2025
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp on cook line reach in cooler next to fryers. Manager separated items properly. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon dip (47F - Cold Holding); Brussel sprouts (49F - Cold Holding) salmon dip 32F- Brussels sprouts31F. **Corrected On-Site** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Color, white cutting boards soiled with food debris.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar area not identified. Manager identified spray bottles chemicals **Corrected On-Site**
Food safety inspection conducted on 2/6/2025 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 8/22/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Walk in cooler. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 47f breading station, ice added to product. Now 42f. **Corrected On-Site**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Nicole Keeney 4/25/19, Tyler Cordasco 1/21/2022, Craig Carman 3/6/2024
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 8/22/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).