Bonefish Grill
Last inspected: Mar 10, 2026
82
Score
Bonefish Grill appears in inspection records 11 times, starting in 2022. The most recent report on file is from Mar 10, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up five times.
The city-wide average for Lake Worth sits at 77, putting Bonefish Grill on the better side of that line. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Advised operator to hold tags for 90 days **Warning** - From follow-up inspection 2026-03-10: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in handwash sink Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-10: Ice dumped at handwash sink by cook line **Time Extended**
31A-11-4
82
Mar 9, 2026
Routine - Food
7 critical violations. 4 major violations. 1 minor violation.
View 12 violations
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. Employee handled dirty dishes then touched clean equipment used to crush vegetables; no handwash Employee washed hands and operator removed soiled equipment **Corrected On-Site** **Warning**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw tuna then touched clean mixing bowl used for fries; no handwash Employee washed hands and operator removed mixing bowl **Corrected On-Site** **Warning**
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer: raw beef patties stored over cooked rice - not all products commercially packaged. Operator stored properly **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw tuna stored over pastry filled with cooked chicken Operator stored properly **Corrected On-Site** **Warning**
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. fliptop cooler 2: chopped tomatoes (51F - Cold Holding); cooked shrimp paste (51F - Cold Holding) Fliptop cooler1: canned Palm (45F - Cold Holding) overnight ; blue cheese (50F - Cold Holding); feta cheese (50F - Cold Holding); cream sauce (51F - Cold Holding); as per operator products stored overnight Not prepped or portioned today See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fliptop cooler 2: chopped tomatoes (51F - Cold Holding); cooked shrimp paste (51F - Cold Holding) Fliptop cooler1: canned Palm (45F - Cold Holding) overnight ; blue cheese (50F - Cold Holding); feta cheese (50F - Cold Holding); cream sauce (51F - Cold Holding); as per operator products stored overnight Not prepped or portioned today See stop sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms (127F - Hot Holding); cooked artichoke (127F - Hot Holding); cheese sauce (110F - Hot Holding); lemon butter sauce (109F - Hot Holding); honey garlic bourbon sauce (130F - Hot Holding) As per operator products stored an hour ago Operator over products to reheat to 165F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Advised operator to hold tags for 90 days **Warning**
01C-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (104F at 2:25pm / same at 3:25pm - Cooling) as per operator since 30 minutes ago; At the current rate of cooling the product will not cool down to 70F within a total of 2 hours Operator removed lid portioned cabbage (48F at 2:35pm / - Cooling) as per operator since 30 minutes ago ; portioned Brussels sprouts (50F at 2:40pm / 53F at 3:27pm - Cooling) as per operator since an hour ago At the current rate of cooling the product will not cool down to 41F within a total of 4 hours Operator moved into reach in coolers to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in handwash sink Operator removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator provided tags for Oysters at lowboy cooler at cook line **Corrected On-Site** **Warning**
01C-01-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (Sink and Surface 848ppm); Operator corrected Sanitizer Bucket to (Sink and Surface 700ppm); **Corrected On-Site** **Warning**
21-45-1
22
Sep 3, 2025
Routine - Food
No violations found.
100
Sep 2, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped beard with hand and after without washing hands employee handled container of cooked corn and shrimp in walk in cooler, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Live, small flying insects found In kitchen approximately 3 small live flying insects landing on aluminum foil take out pans, and flying in dry storage area of kitchen, discussed with operator to kill flying insects and clean and sanitize areas. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken over raw mussels, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table lemon butter sauce (130F - Hot Holding) per operator product prepared on stove and hot held in unit until served, discussed with operator who chose to move product to time is a public health control. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler across from 4 door tall boy reach in cooler scampi butter (56F - Cooling) at 3:00 since 12:00 to 56F at 3:30, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to walk in freezer to rapid chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
50
Feb 11, 2025
Routine - Food
2 critical violations.
View 2 violations
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. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale **Repeat Violation** **Warning** - From follow-up inspection 2025-02-11: 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. In flip top cooler coleslaw (43F - Cold Holding); garlic sauce (43F - Cold Holding); palm hearts (50F - Cold Holding); chicken stock (47F - Cold Holding); cut Brussels (57F - Cold Holding)per operator products not portioned or prepared today and left in flip top cooler overnight. See stop sale **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale In kitchen on prep table butter sauce (53F - Cold Holding) per operator products removed from refrigerator approximately 30 minutes ago and left at room temperature until used to prepare sauce. Not prepared or portioned today . Discussed with operator who moved sauce back to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-11: In flip top cooler coleslaw (43F - Cold Holding); garlic sauce (43F - Cold Holding); palm hearts (50F - Cold Holding); chicken stock (47F - Cold Holding); cut Brussels (57F - Cold Holding)per operator products not portioned or prepared today and left in flip top cooler overnight. See stop sale blue cheese (43F - Cold Holding); shrimp dip (41F - Cold Holding); cut lettuce (43F - Cold Holding); raw shrimp (40F - Cold Holding); cooked lobster (39F - Cold Holding); cheesecake (39F - Cold Holding); pork dumplings (42F - Cold Holding) **Admin Complaint**
03A-02-5
74
Feb 10, 2025
Routine - Food
9 critical violations. 2 major violations. 2 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw tuna stored over bread, sauces, cut lettuce, operator corrected storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects found 1 live small flying insects found at bar landing on bar top. Discussed with operator to kill clean and sanitize. 1 live small flying insect In kitchen by managers office discussed with operator to kill clean and sanitize. **Warning**
35A-02-7
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee picked up Flip top cooler lid stored on ground and placed on top of flip top cooler without cleaning and sanitizing spoke with operator for employee to wash and sanitize. **Warning**
22-45-4
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. Employee was handling drain pipe used to drain flip top cooler and without washing hands resumed with touching containers of food in flip top. Discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked artichoke (125F - Hot Holding) per operator product cooked approximately 1.5 hours ago and held on steam table discussed hot holding with operator who moved product to stove to reheat to 165+F On expo table butter (90F - Hot Holding) per operator products not is heated on stove and held at room temperature on expo table until used discussed with operator who added to time is a public health control. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale In kitchen on prep table butter sauce (53F - Cold Holding) per operator products removed from refrigerator approximately 30 minutes ago and left at room temperature until used to prepare sauce. Not prepared or portioned today . Discussed with operator who moved sauce back to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale **Repeat Violation** **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 packages of Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale **Warning**
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground beef stored over whole muscle steak operator corrected storage of products. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen at cook line hand washing sink no hot water discussed with operator to turn on hot water. **Corrected On-Site** **Warning**
27-16-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large container of cooked pasta (75F - Cooling) at 11:00 since 10:45 to 75F at 11:55 at this current rate of cooling product will not reach 70F within 2 hours. Discussed cooling with operator who moved product to walk in freezer. **Corrective Action Taken** **Warning**
03D-15-4
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. In walk in cooler packages of Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale **Repeat Violation** **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink sitting on food prep at cook line operator removed. **Corrected On-Site** **Warning**
12B-07-4
19
Sep 20, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep Reach in cooler; cooked rice 47-48F at 2:00pm (Cooling overnight) food stored in large quantities in large bags and sealed. At current rate of cooling food did not reach 41F within 6 hrs. See Stop Sale.
03D-02-5
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. -Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep Reach in cooler; cooked rice 47-48F at 2:00pm (Cooling overnight) food stored in large quantities in large bags and sealed. At current rate of cooling food did not reach 41F within 6 hrs.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait Station; milk (46F - Cold Holding); creamer (46F - Cold Holding) foods held in unit for 3 hrs. Foods not prepared or portioned today.- operator discarded.**Repeat Violation** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bleach not identified in spray bottle, operator labeled. **Corrected On-Site**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook-line wiping cloths not stored in saintizing solution.
21-12-4
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. -Walk in Cooler; Frozen commercially packaged fish bearing label to be removed from package thawing under refrigeration, operator removed from packaging. **Corrected On-Site**
06-09-1
52
Dec 15, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw breaded shrimp , seared tuna above Asian sauce, tarter sauce , cut lettuce in reach in cooler at kitchen. Employee discarded food due to temperature abuse. **Corrected On-Site**
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. Risotto 49°, clam butter sauce 49°, shredded cheese 53°, artichoke 52°F in top cold welll at sauté station at kitchen and cut lettuce 55° F , seared tuna 55°, breaded shrimp 53°F , Asian home made sauce 55°F in flip top reach in cooler across from grill at kitchen. Food being held more than 4 hours
01B-02-5
High Priority - . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ....Risotto 49°, clam butter sauce 49°, shredded cheese 53°, artichoke 52°F in top cold welll at sauté station at kitchen and cut lettuce 55° F , seared tuna 55°, breaded shrimp 53°F , Asian home made sauce 55°F in flip top reach in cooler across from grill at kitchen. Food being held more than 4 hours . stop sale issue . Employee discarded food. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of tools to measuring temperature at Dishmachine.
16-62-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...ice cream scoop in 71° F water . Employee replace hot water at 175° and turned on machine to keep hot. **Corrected On-Site**
10-07-4
55
Aug 14, 2023
Routine - Food
4 minor violations.
View 4 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
78
Feb 13, 2023
Routine - Food
No violations found.
100
Aug 16, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Bonefish Grill last inspected?
The most recent health inspection at Bonefish Grill on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bonefish Grill?
Across the inspection record, “stop sale issued on time/temperature control” has been cited five times, more than any other issue at Bonefish Grill.
How does Bonefish Grill compare to other restaurants in Lake Worth?
Bonefish Grill most recently scored 82 out of 100, which is higher than the Lake Worth average of 77.
Has Bonefish Grill's inspection record improved over time?
Yes. Recent inspections at Bonefish Grill have averaged around five violations per visit, down from roughly seven earlier in the 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 three times per year on average.
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