BONEFISH GRILL

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ahi tuna

High Priority - Toxic substance/chemical improperly stored. Observed sanitation bucket store on the floor. Manager remove off the floor. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Manager labeled removed wiping cloth Corrected On-Site

Basic - Toilet/urinal not flushing/functioning properly. Observed public female bathroom 1 toilet is out of Order. Establishment does have a sign posted. And still have one operational working toilet for public female bathroom Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowls use as scoops in sauce. Operator removed items from sauce Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup. In sauce use as a scoop with no handle. Operator removed and discarded cup Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on cook line interior is soiled. Operator clean the interior of microwave before inspected completed routine inspection Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fry station back wall behind cover

Basic - Old labels stuck to food containers after cleaning. Operator removed labels and rewash rinse sanitizer cold containers before inspecter finish inspection Corrected On-Site

Basic - Observed fry station behind flip top cover is soiled with old food debris

Basic - Observed on cookline a spray bottle containing brown liquid(oil) not labeled. Operator corrected Corrected On-Site

High Priority - Strawberries with mold-like growth. Manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lemon butter 47F

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta cheese not dated in the 2 door upright cooler

Intermediate - Food-contact surface soiled with food debris. Microwaves and mixer head

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New hire

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup

Basic - Employee with no hair restraint while engaging in food preparation. Dish washer

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment. Inside microwave

Basic - Food storage container/container lid cracked or broken. Bulk container of flour.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on salad cooler

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding mixing blade connection point has an accumulation of mold like substance

Intermediate - No soap provided at handwash sink. No soap at hand wash sink behind bar

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees do not have training completed

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between holding units across from cook line. Operator moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment in aisle way. Operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line are stored in standing water at 83°F. Operator dumped Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink behind bar. Provided operator with signage Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Dish area

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flying insects in kitchen areas.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Stuffed olives with cheese at bar. Operator stated that they are on TPHC. Not on written procedures. Bartender stated that they do not discard at end of 4 hours.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees hired for over 60 days have not yet completed their food handlers training.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures do not list all food items being held on TPHC. Issued and reviewed paperwork with operator Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Reach in cooler to left of cook line. Containers of shrimp/scallops not date marked. Newest product stocked in front of older products. Only containers made today are labeled, not left overs from day(s) prior. Operator stated that all were made within last 2 days.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mango salsa 112° hot holding Reheat salsa 167° Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Drink in prep area Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets upright cooler on cookline

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler on cookline

Basic - Working containers of food removed from original container not identified by common name. Rice Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler units in need of cleaning standing water interior of fry station reach in cooler Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. COrrected Corrected On-Site

Basic - Equipment in poor repair. Flooring in walk in freezer ramp in need of repair .

Basic - Floors not constructed to be easily cleanable. Low grout through the kitchen and prep areas.

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Bread rollin* rack not in a protective state in kitchen, asked for it to be moved and or covered.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.b. Unwashed mushrooms and pineapples over ready to eat lettuces and prepped herbs corrected