DirtyFLRestaurant Inspection Data

BONEFISH GRILL

2408 Tyrone Boulevard North
Saint Petersburg, Florida, 33710
Holiday Park
Pinellas County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10825849

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 47f, feta 46f **Corrective Action Taken** Repeat Violation

Inspection Date: 2/6/2025

Inspection #: Visit ID: 8868605

  • 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

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8718740

  • 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.

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8561193

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored inside chimichurri sauce in reach-in cooler on cooks line. Operator removed bowl. Corrected On-Site
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean plates and glasses stored next to hand wash sink at bar not protected from splash. Operetta removed items. Corrected On-Site
  • 14-09-4:Basic - Cutting boards on top of reach-in coolers located near cooks line has cut marks and is no longer cleanable. Repeat Violation
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. Two # 10 can Salas cut medallion palm hearts b. 51oz can of chopped wild clams
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on shelf in warewashing area are wet.
  • 14-11-5:Basic - Equipment in poor repair. Shelf containing chemicals bear mop sink is rusted. Repeat Violation
  • 36-22-4:Basic - Floor underneath prep table on cooks line covered with standing water. Repeat Violation
  • 14-69-4:Basic - Ice buildup walk-in freezer door.
  • 16-46-4:Basic - Old labels stuck to food containers located on shelf in warewashing area after cleaning. Operator removed labels from pan cleaned and sanitized pans. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler on cooks line in front of fat-fryer shelves with rust that has pitted the surface. Stand-alone refrigerator on cooks line next to oven shelves have rust.
  • 22-16-4:Basic - Reach-in coolers located near cooks line and in front of fat-fryer interior have accumulation of soil residues. Stand-alone refrigerator interior soiled next to oven on cooks line.
  • 08B-12-5:Basic - Stored food not covered. Cut lemons, oranges, pineapples, olives, lemons, and blackberries at bar not covered.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Macadamia nuts stored on bottom shelf of prep table removed from original packaging not labeled. Operator labeled item. Corrected On-Site Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a. Two # 10 can Salad cut medallion palm hearts b. 51oz can of chopped wild clams
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink in expo area. Operator replaced battery. Paper towel dispenser is operational. Corrected On-Site

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8340477

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have cut marks on line in kitchen area.
  • 14-11-5:Basic - Equipment in poor repair. Tongs handles broken.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water in cooler at bar area.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Crack containers on shelf in dish area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer ice buildup. Reach-in freezer on line ice buildup.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back kitchen area soiled with food debris. Oven on cook line soiled with food debris. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gasket in reach in coolers on cook line soiled with food debris. Lime slicer at bar area soiled with food debris. Soda lines soiled with food debris over ice at bar area.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  • 25-05-4:Basic - Single-service articles improperly stored. To go cup not properly inverted. Manager inverted correctly.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in walk-in. Employee moved sanitizer. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large containers with white power in prep area not labeled. Manager labeled containers. Corrected On-Site
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took drink then back to work touching single service. Educated employee to wash hands. Employee washed hands. **Corrective Action Taken**
  • 41-20-4:High Priority - Pesticide use not in accordance with manufacturer's directions. Pesticide strip in kitchen on top of electrical panel.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar area soiled with mold like substance. Tomato slicer soiled with food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes in hand sink waitress area.