BONEFISH GRILL

High Priority - One Live, small flying insect found in kitchen area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Interior of oven is soiled. Interior of sprayer hose is soiled.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Establishment using sponges as glass rimmer at the bar.

Basic - Floors not maintained smooth and durable.Cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of white freezers at cooks line are soiled. Residue build up on caulking by dishmachine area. Residue build up cove molding in the dishwashing room. Remove debris from under dry storage racks. Top back of fryer cabinet are soiled.

Basic - Spaces on wall by dry storage area.

Basic - Standing water in bottom of reach-in-cooler.Bar area.

Basic - Walk-in cooler shelves with rust that has pitted the surface.Meat shelves. Repeat Violation

High Priority - One Live, small flying insect found at bar area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked bacon in walk in cooler. Raw shell eggs stored next to pesto in walk in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,45 f held less than four hour transferred to walk in freezer for a quick chill.Afterwards,milk,40 f. Corrected On-Site Repeat Violation

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.Milk in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Interior of sprayer hose is soiled.

Basic - Interior of ice machine/bin with scratches that has pitted the surface. Meat storage rack shelves have a rust build up.

Basic - Interior of oven and salamander oven has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on handwashing sinks throughout the establishment. Residue build up on top of freezer in kitchen area. Top back of fryer cabinets have a grease build up

Basic - Reach-in cooler interior have accumulation of soil residues at bar area.

Basic - Standing water in bottom of reach-in-cooler.Bar area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Green onions stored over sauces in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to butter in walk in cooler. Seared tuna stored over vegetables in reach in cooler at cooks line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk,46 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour,milk,36 f Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle is not labeled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained. Walk in cooler racks are soiled. Bottom of ice cream freezer and bar reach in coolers have a residue build up,

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Hole in ceiling by upright cooler by three comp sink.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build up of black like substance by the dishwashing area. Vents are dusty by the dishwashing area. Residue build up on one of the food storage containers. Exterior of ice machine is soiled. Side of walk in cooler door is soiled. Top back of fryer cabinets have a heavy grease residue build up.

Basic - Unwashed herbs stored over alcoholic beverage in walk in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves racks have rust build up.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken not separated from cauliflower. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Hair in container of salad dressing. Manager discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Spinach leaves 60f, less than 4 hours. Manager discarded. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. -Manager re washed and dried. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Ice cream freezer. -Standing water in salad cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station. - yellow cutting board on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. - bucket stored in hand sink at front bar Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - line cooks: watch, bracelet Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven in back area. -Microwave on cooks line

High Priority - Dented can on seam of artichoke present.Operator discarded.Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ready to eat tuna stored over crab cakes in walk in cooler.

High Priority - Sink and surface cleaner not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.O ppm.Afterwards,272 ppm.

High Priority - Two live small flying insects in kitchen and bar area.

High Priority - Vacuum breaker missing at hose bibb under handwash sink by servers station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Drink nozzles are soiled. Ice bin is soiled. Soda gun is soiled.

Basic - Interior of salamander has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.Bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by handwash at servers station area. Soda gun holster is soiled

Basic - Reach-in cooler interior have accumulation of soil residues.Bar reach in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice,52 f,cooling from two days ago.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Rice,51 f,52 f held from two days ago in zip lock bags.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Salmon,51 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour 39 f. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink area.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Rice is bagged in a zip lock bag.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Covered waste receptacle not provided in women's bathroom.Unisex employee bathroom.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Holes in wall by the three comp sink area.

Basic - Interior of oven has accumulation of black substance/grease/food debris.Cutting boards are soiled throughout the establishment.

Basic - Water leaking from pipe at mop sink area.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Walk in cooler gaskets are soiled .Caulking by the handwash sinks in kitchen and by dishmachine area have a residue build up.Outside of ice cream freezer is heavily soiled.Grease build under hood suppression lines.Interior and exterior of fryer cabinets are heavily soiled. Warning - From follow-up inspection 2023-01-31: Caulking needs to be replaced. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current active but expired license hanging will provide how to self print - From follow-up inspection 2022-05-10: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on cookline unit - From follow-up inspection 2022-05-10: Time Extended

Basic - - From initial inspection : Basic - Ice bucket not inverted or protected Corrected On-Site - From follow-up inspection 2022-05-10: Observed ice buckets not inverted or protected Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2022-05-10: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Womens bathroom Corrective Action Taken - From follow-up inspection 2022-05-10: Time Extended