BONEFISH GRILL

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee with gloved hands touched clothes then placed soiled dish with other soiled dishes and continued to touch clean utensil without washing hands. Warning - From follow-up inspection 2025-11-22: Time Extended - From follow-up inspection 2025-11-24: Time Extended

High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee put on beard guard then put on gloves without washing hands. Manager addressed with employee. Corrective Action Taken Warning - From follow-up inspection 2025-11-22: Time Extended - From follow-up inspection 2025-11-24: Time Extended

High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee dropped gloves on floor then picked it up and put it on and began cooking without washing hands. Warning - From follow-up inspection 2025-11-22: Time Extended - From follow-up inspection 2025-11-24: Time Extended

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee with gloved hands touched clothes then placed soiled dish with other soiled dishes and continued to touch clean utensil without washing hands. Warning - From follow-up inspection 2025-11-22: Time Extended

High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee put on beard guard then put on gloves without washing hands. Manager addressed with employee. Corrective Action Taken Warning - From follow-up inspection 2025-11-22: Time Extended

High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee dropped gloves on floor then picked it up and put it on and began cooking without washing hands. Warning - From follow-up inspection 2025-11-22: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found One live fly in kitchen. Warning - From follow-up inspection 2025-11-22: No flying insects. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1. Three live roaches crawling on wall in dry storage area of kitchen near manager's office and fish prep area. 2. Two live roaches in cabinet located in bar area. Warning - From follow-up inspection 2025-11-22: At the bar area, four live roaches inside liquor cabinet, Manager killed and cleaned. At the cook line one live roach on floor un front of the oven. One live roach on floor at the server station, manager killed and cleaned. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Dead roaches on premises. 1. One dead roach on bottom shelf inside cabinet in bar area. 2. Two dead roaches on floor in bar area, beside trash can. Warning - From follow-up inspection 2025-11-22: At the bar area, one dead roach on floor between beer cabinets, manager cleaned. Also at the cook line one dead roach on floor next to cooler and one dead roach under stove, manager cleaned all. Admin Complaint Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee with gloved hands touched clothes then placed soiled dish with other soiled dishes and continued to touch clean utensil without washing hands. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee put on beard guard then put on gloves without washing hands. Manager addressed with employee. Corrective Action Taken Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee dropped gloves on floor then picked it up and put it on and began cooking without washing hands. Warning

High Priority - Live, small flying insects found One live fly in kitchen. Warning

High Priority - Roach activity present as evidenced by live roaches found. 1. Three live roaches crawling on wall in dry storage area of kitchen near manager's office and fish prep area. 2. Two live roaches in cabinet located in bar area. Warning

High Priority - Roach excrement and/or droppings present. Roach excrement on wall in dry storage room near office. Warning

High Priority - Toxic substance/chemical improperly stored. Stainless steal cleaner on top of dish machine. Moved during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on hose connection side of splitter at mop sink.

High Priority - Wastewater backing up through floor drains. Grey water coming up through drain under dish machine.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Three oyster tags without date last served written on them.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager only able to provide four oyster tags to inspector. Inspector reviewed process for handling oyster tags during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of two reach in coolers on cookline soiled with food debris. 2. Mold-like substance like substance around nozzles of soda fountain machine.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled bucket at hand sink under oven on cookline.

Intermediate - No soap provided at handwash sink. Hand wash sink at bar had no soap.

Basic - Building components, attachments or fixtures in poor repair. Hole in ceiling near office. Broken cove molding under prep sink. Ceiling vents rusty near back door.

Basic - Cloth used as a food-contact surface. Dry towel on top of clean silverware.

Basic - Dead roaches on premises. 1. One dead roach on bottom shelf inside cabinet in bar area. 2. Two dead roaches on floor in bar area, beside trash can. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of bin of chips in dessert area. Purse on table over single service items near server computer station. Moved during this inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets while pouring oil.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees. Employees put on beard guards. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf. Repeat Violation

Basic - Floor area(s) covered with standing water. On floor in dry storage room. On floor in bar area. On floor in ware wash area.

Basic - Food storage container/container lid cracked or broken. Seasoning container cracked on cookline. Lettuce bin in salad cooler cracked. Repeat Violation

Basic - Food stored outside. Four bags of water softener salt stored directly on sidewalk beside building.

Basic - Light shield damaged/in disrepair. Light shield in ware wash area hanging from ceiling.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Food debris on shelves over make tables on cook line. 2. Shelves with dust in wait station. 3. Exterior of bulk flour containers in dry storage soiled with food debris. 4. Mold-like substance like substance on reach in cooler gaskets and doors at bar. 5. Mold-like substance like substance on cabinet doors.

Basic - Old food and/or old labels stuck to clean dishware/utensils. On several clean pans on clean dish shelf.

Basic - Single-service articles not stored inverted or protected from contamination. White trays on shelves over prep table.

Basic - Standing water in bottom of reach-in-cooler. Reach in keg cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Containers of unwashed berries on shelf over jug of garlic and pan of pasta in walk in cooler. Moved. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind triple sink soiled with mold-like substance like substance.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Also underneath, (overnight products) tune 50F, raviolis 48F Stop Sale. - From follow-up inspection 2024-11-05: Reach-in cooler at the cook line: Cold holding (overnight products) crab mix 56F, cut tomatoes55F, sauce 50F, tuna 64F, goat cheese 58F, cheese 55F, lettuce 55F, cheese 55F, sauce 55F. Other food items at 50F-56F Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 48F, cheese sauce 49F, scallop mix 50F, goat cheese 53F, sauce 55 and 49F, all items placed in cooler at 10:45am, Manager moved to freezer to dropped temperatures down, temperatures reached 42F. Also underneath, (overnight products) tune 50F, raviolis 48F Stop Sale. At the salad station, tuna 44F, 48F, 46F and 45F Repeat Violation Admin Complaint - From follow-up inspection 2024-11-05: Reach-in cooler at the cook line: Cold holding (overnight products) crab mix 56F, cut tomatoes55F, sauce 50F, tuna 64F, goat cheese 58F, cheese 55F, lettuce 55F, cheese 55F, sauce 55F. Other food items at 50F-56F Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, ambient air temperature 50F. Warning - From follow-up inspection 2024-11-05: Reach-in cooler at the cook line: Cold holding (overnight products) crab mix 56F, cut tomatoes55F, sauce 50F, tuna 64F, goat cheese 58F, cheese 55F, lettuce 55F, cheese 55F, sauce 55F. Other food items at 50F-56F Ambient air temperature 48F. Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee working at the dish machine area with dirty dishes jump to cook line and handle clean utensils and placed food in fryer.

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 Female server touching cut lemons, inspector instructed to use utensils or gloves.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Also underneath, (overnight products) tune 50F, raviolis 48F Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 48F, cheese sauce 49F, scallop mix 50F, goat cheese 53F, sauce 55 and 49F, all items placed in cooler at 10:45am, Manager moved to freezer to dropped temperatures down, temperatures reached 42F. Also underneath, (overnight products) tune 50F, raviolis 48F Stop Sale. At the salad station, tuna 44F, 48F, 46F and 45F Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the service window, soup 77F, overnight product, Stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda gun soiled, employee cleaned during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the salad cooler area used to dumped ice. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Bowl or other container with no handle used to dispense food. At the server station, cup no handle inside sugar container, manager removed the cup. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, ambient air temperature 50F. Warning

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. In walk-in cooler, observed raw salmon loins in vacuum sealed bags at 30F, salmon was moved 10/31/24 pm from freezer to cooler, manager immediately opened all loins. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink on prep tables and above prep tables, no straw no lid Manager discarded all. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees at the cook line.

Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in front of ice machine, manager moved. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of all microwaves soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line heavily soiled.

Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. At the server station container with white substance not labeled, manager labeled sugar. Corrected On-Site Repeat Violation

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Chilean sea bass 122F after cook determined fish was ready to serve, cook placed fish in oven then 158F before serving to customer. Corrective Action Taken

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee removed hat then continued to touch plate without washing his hands. Repeat Violation Admin Complaint

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine thermostat is reading 178.5F during rinse cycle. Inspector thermometer registering 156F. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: pan of raw fish stored over pan of artichoke hearts. Moved during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table on cookline: tomatoes 51F-55F, employee stated product was filled one hour prior. In server station: whipped butter blend 64F in ice bath. Food is not submerged in ice. Manager added ice to the bath. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pass thru window: lobster butter made with whipped butter blend 127F and 99F. Butter will be reheated then hot held.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns at bar have slimey substances. Interior of all reach in units on cookline soiled with food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in sink at bar. Removed during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of paper towels. Manager moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.

Basic - Food storage container/container lid cracked or broken. Several broken lids on in use containers and on clean dish shelf. Manager began discarding. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. One set on cooler door at cookline. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers on cookline. Gaskets soiled on several reach in coolers on cookline. Repeat Violation

Basic - Open dumpster lid. Lids open on two dumpsters. Closed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Bottom of reach in cooler on cookline. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer on top of bin of flour near back door. Moved. Corrected On-Site

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Lime and lemon in tray with peeler on customer side of drink bar. Citrus peel used to make drinks. Placed on back counter. Corrected On-Site Repeat Violation

Basic - Water draining onto floor surface. Under ice bin at bar, water draining on floor.

Basic - Working containers of food removed from original container not identified by common name. Salt in dry storage with no label. Labeled. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies on the salad prep table. 1 landed on the salt lid. This was moved to dish. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer in spray bottle/bucket not at proper minimum strength. Observed quaternary amonia at less than 101 ppm in 2 separate buckets. Eco lab was contacted.. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line cream cheese 50, pasta 55, goat cheese 53. All items were within 4 hours and placed on 4 hour rule, to then be discarded. Time as a public health control was in place, but not for these items. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the server alley hand wash sink does not produce hot water, the handle is frozen in place. *Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed 2 scoops no handle in the salad make table. These were removed. Corrected On-Site Repeat Violation

Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. Observed the dish wash machine with water pooling on the clean drain board end, cloudy water was then touching clean racks of dishes. The spray bar was adjusted inside the machine, and racks of dishes were run through again. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in the kitchen are cracked, and water is holding in these areas.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop on the server line in 78F water. The water was removed. Corrected On-Site