Bonefish Grill
Last inspected: Oct 13, 2025
86
Score
Going back to 2022, Bonefish Grill has 14 inspections in the public record. Inspectors last stopped by on Oct 13, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up six times.
That puts the facility ahead of the local pack: the average Boynton Beach restaurant scores 79. The record reflects steady performance over time.
14
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 13, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds Rice 150F-145F ( Reheating), on cook line, cooked and cooled yesterday. Cook placed rice back in oven. **Corrective Action Taken**
03E-02-5
86
Aug 13, 2025
Routine - Food
No violations found.
100
Aug 12, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on the top rim of steak drawer, disappearing inside the drawer door of cooler on cook line. 2 live roaches on the floor under steam table at cook line next to steak drawer. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac n cheese sauce 48F, tomato cream sauce 47F, Diablo Cream Sauce 49F, Seafood Stuffing 48F-50F, over night in cooler at the far north end of cook line. Foods have not been prepared or cooked today. See stop sale **Warning**
03A-02-5
High Priority - Cook began working with food, handling clean pans and utensils after entering the kitchen, having breakfast in the dining room, without first washing hands. Cook went to wash his hands. **Warning**
12A-16-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac n cheese sauce 48F, tomato cream sauce 47F, Diablo Cream Sauce 49F, Seafood Stuffing 48F-50F, over night in cooler at the far north end of cook line. Foods have not been prepared or cooked today. **Warning**
01B-02-5
Basic - In-use wet wiping cloth/towel used under cutting board on cook line. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease and food debris shelf under steam table, knobs on steam table, gaskets and frames of steak drawers on cook line. Floor fan on cook line soiled. Cook line chest freezer outside soiled with grease and food debris. **Warning**
23-03-4
50
Jan 8, 2025
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Cook filled up containers with water. Cook filled in prep sink. **Corrected On-Site**
31A-11-4
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.
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Cook placed in sanitizer container. **Corrected On-Site**
21-12-4
78
Oct 21, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - 1 grapefruit with mold-like growth in walk in cooler . See stop sale.
01B-07-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer labels available. Operator stated both on order.
16-62-1
78
Aug 27, 2024
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over seared tuna on speed rack in walk in cooler. Operator removed raw tuna. **Corrected On-Site**
08A-05-6
Basic - In-use tongs stored on equipment door handle between uses. Chef removed. **Corrected On-Site**
10-20-4
Basic - Raw asparagus and cucumber not washed prior to preparation. Operator washed produce. **Corrected On-Site**
08B-39-4
78
Aug 20, 2024
Routine - Food
No violations found.
100
Aug 19, 2024
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5+ small flying insects on waitress counter at bar. 6+ small flying insects on soda dispenser at bar. 4+ small flying insects above drain behind garbage can at bar. 2. Small flying insects landing on closed ice bin at bar. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared undercooked tuna stored over cooked risotto on speed rack in walk in cooler. Operator removed seared tuna. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 10+ live roaches inside drawers of unused cooler across grill at cook line. **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy cream sauce 45F, seafood stuffing 48F, crab meat 45F, in right flip top cooler on cook line over night, not prepped or cooked today. Pasta 47F, cream sauce 50F, lobster 47F, Ravioli 50F, scallops 49F, in upright cold holding unit next to grill. Food held over night in unit and was not prepped or cooked today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy cream sauce 45F, seafood stuffing 48F, crab meat 45F, in right flip top cooler on cook line over night, not prepped or cooked today. Pasta 47F, cream sauce 50F, lobster 47F, Ravioli 50F, scallops 49F, in upright cold holding unit next to grill. Food held over night in unit and was not prepped or cooked today. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line and in wait station. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Raw red peppers and onions not washed prior to preparation and cutting. Cook washed produce. **Corrected On-Site** **Warning**
08B-39-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust at hand sink in wait station. **Warning**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwaves on cook line. **Warning**
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable, across fryers. **Warning**
14-09-4
Basic - Employee coffee cup on a food preparation table next to steamer. Operator removed.cup. **Corrected On-Site** **Warning**
12B-07-4
33
Nov 28, 2023
Complaint Full
No violations found.
100
Nov 27, 2023
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Salad station lowboy - raw tuna over sliced cucumbers - operator inverted. Walk in cooler - raw salmon over cooked mussels - operator inverted. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. single door reach in cooler - butter (54F - Cold Holding) operator states not portioned or prepared today held in reach in cooler since 11am more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. single door reach in cooler - butter (54F - Cold Holding) operator states not portioned or prepared today held in reach in cooler since 11am more than 4 hours - see stop sale salad station - feta cheese (54F - Cold Holding) operator states not prepared today and removed from walk in cooler 2 hours prior held in top unit of make table - operator moved to walk in cooler. fry station make table - shredded lettuce (51F - Cold Holding) not portioned or prepared today held in drawer under 2 hours - operator moved to walk in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooling - sliced hearts of Palm (51F - Cooling) 3:35pm cooling since 1:30pm recheck 4:35 54F. Operator moved to freezer to facilitate the cooling process. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Chemical spray bottle and straw wrapper inside bar hand sink - operator removed. **Corrected On-Site**
31A-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from grill station cutting board. **Corrected On-Site**
21-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. At bar area - operator removed. **Corrected On-Site**
21-38-4
47
Nov 9, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - blue cheese (50F - Cold Holding); sliced hearts of Palm (51F - Cold Holding); feta cheese (61F - Cold Holding) all removed from walk in cooler at 11am held over 4 hours - see stop sale. fry station - chopped tomatoes (63F - Cold Holding); feta cheese (60F - Cold Holding); portioned lump crab (74F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. sauté station - sliced tomatoes (54F - Cold Holding) held over 4 hours - see stop sale. single reach in - butter fish (54F - Cold Holding); pumpkin ravioli (50F - Cold Holding) held bottom shelf of unit under 4 hours - operator moved to freezer for quick chill. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-09: salad station - blue cheese ( 47F - Cold Holding); sliced hearts of Palm ( 54F - Cold Holding); feta cheese ( 64F - Cold Holding) operator states not portioned or prepared today and held over 4 hours. See stop sale. fry station - chopped tomatoes ( 48F - Cold Holding); feta cheese ( 53F - Cold Holding); portioned lump crab ( 47F - Cold Holding) operator states not portioned or prepared today and held over 4 hours. See stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - blue cheese (50F - Cold Holding); sliced hearts of Palm (51F - Cold Holding); feta cheese (61F - Cold Holding) operator states all removed from walk in cooler at 11am held over 4 hours - see stop sale. fry station - chopped tomatoes (63F - Cold Holding); feta cheese (60F - Cold Holding); portioned lump crab (74F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sauté station - sliced tomatoes (54F - Cold Holding) 4:00pm cooling since 11:30am - see stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-09: salad station - blue cheese ( 47F - Cold Holding); sliced hearts of Palm ( 54F - Cold Holding); feta cheese ( 64F - Cold Holding) operator states not portioned or prepared today and held over 4 hours. See stop sale. Repeat violation. fry station - chopped tomatoes ( 48F - Cold Holding); feta cheese ( 53F - Cold Holding); portioned lump crab ( 47F - Cold Holding) operator states not portioned or prepared today and held over 4 hours. See stop sale. Repeat Violation. **Admin Complaint**
01B-02-5
74
Nov 8, 2023
Routine - Food
4 critical violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ra2 salon over pumpkin ravioli- operator moved ravioli. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - blue cheese (50F - Cold Holding); sliced hearts of Palm (51F - Cold Holding); feta cheese (61F - Cold Holding) operator states all removed from walk in cooler at 11am held over 4 hours - see stop sale. fry station - chopped tomatoes (63F - Cold Holding); feta cheese (60F - Cold Holding); portioned lump crab (74F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sauté station - sliced tomatoes (54F - Cold Holding) 4:00pm cooling since 11:30am - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - blue cheese (50F - Cold Holding); sliced hearts of Palm (51F - Cold Holding); feta cheese (61F - Cold Holding) all removed from walk in cooler at 11am held over 4 hours - see stop sale. fry station - chopped tomatoes (63F - Cold Holding); feta cheese (60F - Cold Holding); portioned lump crab (74F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. sauté station - sliced tomatoes (54F - Cold Holding) held over 4 hours - see stop sale. single reach in - butter fish (54F - Cold Holding); pumpkin ravioli (50F - Cold Holding) held bottom shelf of unit under 4 hours - operator moved to freezer for quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sauté station - sliced tomatoes (54F - Cold Holding) 4:00pm cooling since 11:30am - see stop sale. **Warning**
03D-06-5
55
Feb 27, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna stored over bread on cook line.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak 50°F, ground beef 52°F, pork 51°F, in drawers across microwave at cook line. Cook stated over night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak 50°F, ground beef 52°F, pork 51°F, in drawers across microwave at cook line. Cook stated over night. See stop sale.
03A-02-5
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. Sea bass 34°F at cook line. Cook removed from bags immediately. **Corrected On-Site**
06-09-1
61
Oct 24, 2022
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Frequently Asked Questions
When was Bonefish Grill last inspected?
The most recent health inspection at Bonefish Grill on file is from Oct 13, 2025. The public record contains 14 inspections in total.
What is the most common violation at Bonefish Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Bonefish Grill.
How does Bonefish Grill compare to other restaurants in Boynton Beach?
Bonefish Grill most recently scored 86 out of 100, which is higher than the Boynton Beach average of 79.
Has Bonefish Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Bonefish Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bonefish Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bonefish Grill inspected?
Based on the inspection history on file, Bonefish Grill is inspected around five times per year on average.
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