Bonefish Grill
Last inspected: Mar 12, 2026
45
Score
Inspectors have visited Bonefish Grill eight times, with records going back to 2023. The newest entry in the record is dated Mar 12, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 12 violations before that.
“Nonfood-contact surface soiled with grease” comes up most often, recorded five times in the inspection record.
That's lower than the typical Kissimmee restaurant, which scores around 78. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
45
Oct 31, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
37
Apr 11, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. In container of tempura flakes Operator removed **Corrected On-Site**
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in dishwashing area next to soda rack blocked by sanitizer bucket Operator removed **Corrected On-Site**
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Steamer doors not lined up correctly
14-11-5
Basic - Floor tiles missing and/or in disrepair. Tiles missing on cookline
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment exteriors throughout Hood vents on cookline **Repeat Violation**
23-03-4
Basic - Stored food not covered. Tray of shrimp and tray of scallops in walk in freezer
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher, near handwashing sink at end of cookline near prep side **Repeat Violation**
36-27-5
58
Dec 17, 2024
Routine - Food
2 critical violations. 16 minor violations.
View 18 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fry station; buttermilk (54F - Cold Holding); bang sauce (57F - Cold Holding); kungpao sauce (57F - Cold Holding); imperial seafood stuffing (50F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station; buttermilk (54F - Cold Holding); bang sauce (57F - Cold Holding); kungpao sauce (57F - Cold Holding); imperial seafood stuffing (50F - Cold Holding) Table not plugged in all the way. Operator plugged in **Corrective Action Taken**
03A-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in bar area
24-05-4
Basic - Drain cover(s) missing. In prep area
29-18-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. End of cookline Operator squeegees **Corrected On-Site**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Cookline
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Cookline Operates removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water on cookline Operator removed **Corrected On-Site**
10-07-4
Basic - Light not functioning. One in hood
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fry station make table Operator put one in **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in prep area Make table cover cookline Vents in hood Side of cooking equipment Gasket on reach in cooler between fryers and grill **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Top of sautéed station make table Reach in cooler by prep area
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Under hand wash sink on cookline where splash can occur Operator moved **Corrected On-Site**
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Fry station cookline Operator squeegees **Corrected On-Site**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing tuna at room temperature Operator put in walk in cooler **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
33
Apr 15, 2024
Routine - Food
7 minor violations.
View 7 violations
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on fryers Gaskets reach in cooler. Cookline
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
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. Tuna thawed didn't break vacuum seal seal **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets cookline. Several
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Repeat Violation**
14-69-4
70
Oct 24, 2023
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
31B-05-4
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 - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle stored on top of plates in kitchen holding unit. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on shelf above freezer chest. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water, by dish machine,.
36-22-4
Basic - Ice buildup in freezer chest.p and walk in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled behind dish machine and soda rack.
23-03-4
Basic - Standing water in bottom of reach-in-cooler, in front of fryers, **Corrected On-Site**
29-49-6
Basic - TRUE Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wiping cloth sanitizing solution stored on the kitchen floor. **Corrected On-Site**
21-38-4
52
Jun 23, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
74
Feb 13, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Cutting board has cut marks and is no longer cleanable. Big cutting board in back of kitchen
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above prep area back of kitchen Operator removed and stored properly **Corrected On-Site**
40-06-5
Basic - Garbage can located outside has no lid or lid open/broken. Dumpster outside
33-15-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath microwaves above cook line
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Whit powdery substance on cook line Operator removed and labeled **Corrected On-Site**
02D-01-5
74
Frequently Asked Questions
When was Bonefish Grill last inspected?
The most recent health inspection at Bonefish Grill on file is from Mar 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Bonefish Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Bonefish Grill.
How does Bonefish Grill compare to other restaurants in Kissimmee?
Bonefish Grill most recently scored 45 out of 100, which is lower than the Kissimmee average of 78.
Has Bonefish Grill's inspection record improved over time?
Yes. Recent inspections at Bonefish Grill have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bonefish Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bonefish Grill inspected?
Based on the inspection history on file, Bonefish Grill is inspected around three times per year on average.
Nearby Restaurants