BONEFISH GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - roasted garlic in oil (72f - Cold Holding)

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - menu advertising "Fresh citrus juices" for Heatwave Martini and Dragon Fruit Margarita but the establishment uses commercially processed bottled juices. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cookline cutting boards

Basic - Accumulation of debris inside warewashing machine.

Basic - Clean utensils stored between equipment and wall. - knife at cookline Corrected On-Site

Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. - deep grout lines causing retention of standing water at cookline

Basic - In-use tongs stored on equipment door handle between uses. - tongs on grill handle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - heavy grease build up on pipes and gas hoses behind kitchen equipment - grease build up on shelf above 4 burner range - dust build up on ceiling mounted camera

Basic - Water leaking from pipe and/or faucet/handle. - plumbing at hand wash sink at prep area Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine. - interior and door openings

Basic - Buildup of food debris/soil residue on equipment door handles. - salad station

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. - corner area near employee restroom

Basic - Floor soiled/has accumulation of debris. - below fryers

Basic - In-use tongs stored on equipment door handle between uses. - tongs hanging on grill handle

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - wooden shelf next ice cream cooler - walk in fan cover dusty

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at dish station

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - 2 cook line employee wearing watch

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. - DDBSA 0 ppm. Chemical bottle empty. Manager replaced. Final reading 700. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. - at bar Corrected On-Site

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - Sea Bass (102-116 - Cooking). Manager cooked further. Final temp 148 Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. - at bar area. Manager removed Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to mop sink faucet.

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water at cook line

Basic - In-use tongs stored on equipment door handle between uses. - tongs on fryer door handle. Manager removed Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. - provided to operator

Basic - Old labels stuck to food containers after cleaning.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Large white cutting boards on make tables at cooks line Small red and green cutting boards cooks line - From follow-up inspection 2024-02-27: Time Extended

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/ shane cashed

Basic - Floor area(s) covered with standing water. In the dish area

Basic - Floor soiled/has accumulation of debris. Grease build up where the recycling hose is stored ,

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At the bar 0PPM employee replaced the sanitizer tested 300ppm Corrected On-Site

Intermediate - No soap provided at handwash sink. Employee rest rooms

Basic - Equipment in poor repair. -gaskets ripped at the true cooler next to the restrooms

Basic - Floor tiles missing and/or in disrepair. At the dish area -at the salad make cooler grout levels low

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the salamander at the line

Basic - Light not functioning. 2 burnt out under the hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up at the fryers

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - Floor area(s) covered with standing water. At the dish area

Basic - No handwashing sign provided at a hand sink used by food employees. Service alley sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on the fryer sides where the oil recycle connection is

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the dish washer and Togo area

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the splitter at the mop sink

Basic - Equipment in poor repair. Dish machine curtains are curled

Basic - Floor area(s) covered with standing water. Dish area take out area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -A black mold like substance is present on the wall at the dish area - wall in prep next the ice machine

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm replaced 200 PPM Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans

Basic - Equipment in poor repair. Handle to microwave missing

Basic - Wall soiled with accumulated grease, food debris, and/or dust.