Bonefish Grill
Last inspected: Mar 3, 2026
64
Score
Public records show 10 inspections at Bonefish Grill stretching back to 2022. The most recent report on file is from Mar 3, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up more issues than earlier ones, averaging around five violations lately compared to roughly two violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Bonefish Grill's latest score of 64 falls below the Plantation average of 78. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
64
Oct 15, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
61
Mar 26, 2025
Complaint Full
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in three compartment sink, scallops (49-50F - Cold Holding). Per operator, items have been has been out of temperature for approximately 30 minutes. Item placed in walk-in cooler to rapid cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter, in steam table, lobster portions (112F - Hot Holding); crab portions (109F - Hot Holding). Per operator items have been out of temperature for approximately 20mins. Reheated to 170F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauce in low boy cooler across from microwave. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
08A-05-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed scallops defrosting in standing water in three compartment sink in preparation area. PIC removed and placed in walk-in cooler. **Corrective Action Taken** **Warning**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on dish machine. **Warning**
21-09-4
58
Jan 28, 2025
Routine - Food
No violations found.
100
Jan 27, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in ice bathrooms across from cook line, cut tomatoes (41-52F - Cold Holding); shredded vegetables (41-47F - Cold Holding) - in ice bath at wait station, butter (41-53F - Cold Holding); pesto (41-47F - Cold Holding). Per operator items have been out of temperature for approximately 30mins. Items placed in cooler to rapid cool. **Corrective Action Taken** **Admin Complaint**
03A-02-5
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. Observed sauces held on time not time marked at wait station. PIC date marked. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed liquor nozzle soiled with black mold like debris. PIC cleaned nozzle. **Corrected On-Site**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee meal stored in dessert cooler on cool line. PIC discarded food. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in prep area, scoop handle not stored above bread crumbs. PIC removed and stored appropriately. **Corrected On-Site**
10-01-5
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Observed at bar, sink and surface sanitizer bucket above 1150ppm. Corrected to 700ppm.
21-45-1
61
Sep 19, 2024
Routine - Food
No violations found.
100
Sep 17, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Goat cheese (47F - Cold Holding), risotto (45F - Cold Holding). Per operator, items were not prepared 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. Observed at cook line, lime tomato garlic butter(46F - Cold Holding, cooled to 42F). Per operator item has been out of temperature for approximately 2 hours. Observed low boy across from sea food grill, green beans (52F - Cold Holding); cooked potatoes (50F - Cold Holding). Per operator, items have been out of temperature for approximately 2.5 hours. PIC placed items in walk-in cooler to rapid cool. Observed Goat cheese (47F - Cold Holding), risotto (45F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale. **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pasta (45-48F at 4:40 - Cooling since 12:09) items were tightly packed in deep pans, individually portioned in plastic pans in walking cooler. Employee removed from deep pans and placed in shallow pans in walk-in freezer. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting in dish washing area. PIC removed and stored to allow proper air drying. **Corrected On-Site** **Warning**
24-08-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean utensil shelf in dish washing area. PIC removed old labels. **Corrected On-Site** **Warning**
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. Observed tuna thawed in reduced oxygen packaging in walk-in cooler. PIC cut packages open. **Corrected On-Site** **Warning**
06-09-1
58
Feb 27, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder (124F - Hot Holding). Per operator, optometrist was out of temperature for approximately 20mins. Reheated to 180F. **Corrected On-Site**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored next to packs of sugar. Employee removed.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored next to service plates. Manager removed. **Corrected On-Site**
40-06-5
78
Aug 14, 2023
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Aug 5, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Bar Triple Sink (Sink and Surface 0ppm) Observed at triple sink bar. Operator discovered that sanitizer bucket was not connect to line and connected and refilled sink with fresh solution testing at 272ppm. **Corrected On-Site**
22-51-5
Intermediate - Spray bottle containing sanitizer not labeled in bar area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Floor area(s) covered with standing water. Observed in walk-in cooler floor. Operator mopped up. **Corrected On-Site**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 121°F. Operator stated less than 1 hour and reheated water to 165°F. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in employee bathroom. Provided operator hand-wash sign which she printed and hung up at time of inspection. **Corrected On-Site**
31B-04-4
67
Frequently Asked Questions
When was Bonefish Grill last inspected?
The most recent health inspection at Bonefish Grill on file is from Mar 3, 2026. The public record contains 10 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 three times, more than any other issue at Bonefish Grill.
How does Bonefish Grill compare to other restaurants in Plantation?
Bonefish Grill most recently scored 64 out of 100, which is lower than the Plantation average of 78.
Has Bonefish Grill's inspection record improved over time?
No. Recent inspections at Bonefish Grill have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bonefish Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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