Bonefish Grill
Last inspected: Dec 23, 2025
86
Score
The health department has logged 11 inspections at Bonefish Grill, the earliest from 2022. The latest inspection on file is from Dec 23, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
That puts the facility ahead of the local pack: the average New Port Richey restaurant scores 78. The full picture is one of consistent compliance.
11
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands less than 5 seconds, did **Warning** - From follow-up inspection 2025-12-23: Not observed **Time Extended**
12A-17-4
86
Dec 22, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from salamander-diced Tomatoes (64F - Cold Holding); shredded mozzarella (50F - Cold Holding); Imperial shrimp/ scallop mix ;60F - Cold Holding); shredded lettuce (64F - Cold Holding); sliced tomatoes (61F - Cold Holding), operator states temperatures were taken at 8 am. cooler was turned off when inspector arrived. see stop sale In cooler between broilers- fontina cheese (49F - Cold Holding); sliced cheddar cheese (50F - Cold Holding) Moved to freezer. Recheck Fontina 42F, cheddar 43F, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Single faucet near floor **Warning**
29-42-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands less than 5 seconds, did **Warning**
12A-17-4
64
May 12, 2025
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Live, small flying insects found 1 live flying insect inside dry storage rack.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler. Sauté cooler asparagus (50F - Cold Holding); green beans (49F - Cold Holding) Employee put into walk in cooler.
03A-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle inside ice cream freezer. Manager moved **Corrected On-Site**
12B-13-4
70
Jan 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area soiled **Warning** - From follow-up inspection 2025-01-21: **Time Extended**
22-08-4
95
Jan 15, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine temperature 153F, manager filled triple sink with sanitizer, sink and surface sanitizer at 700ppm **Warning**
22-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on **Corrected On-Site** **Warning**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area soiled **Warning**
22-08-4
78
May 14, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Last training log report conducted on 2-7-2023. **Warning** - From follow-up inspection 2024-05-14: Training log shows completion date for some employee completion date expired 14 employees **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. On cook line, dish area and bar **Warning** - From follow-up inspection 2024-05-14: **Time Extended**
36-17-5
86
May 9, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rightside make line: mango salsa (45F - Cold Holding); sliced tomato (45F - Cold Holding); imperial topping with shrimp and scallops (50F - Cold Holding); coleslaw (50F - Cold Holding). Left char grill make line: blue cheese (46F - Cold Holding); fontina (46F - Cold Holding) Product left in make line overnight. Stop sale issued. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rightside make line: mango salsa (45F - Cold Holding); sliced tomato (45F - Cold Holding); imperial topping with shrimp and scallops (50F - Cold Holding); coleslaw (50F - Cold Holding). Left char grill make line: blue cheese (46F - Cold Holding); fontina (46F - Cold Holding) Product left in make line overnight. Stop sale issued. **Warning**
03A-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. On cook line hand sink **Warning**
31B-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pack prep sink. Manager refilled **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager unable to access agreements and food safety training list missing new hires since 2-7-2023 **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Last training log report conducted on 2-7-2023. **Warning**
53B-13-5
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. Packs of salmon in walk in cooler just finished thawing. Manager cut open packs **Corrected On-Site** **Warning**
06-09-1
Basic - Equipment in poor repair. 3 make line coolers have ice buildup. 2 of them are not maintaining temperature on rails **Warning**
14-11-5
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Manager turned on lights on cook line and expo line **Warning**
38-11-4
Basic - Floor tiles missing and/or in disrepair. On cook line, dish area and bar **Warning**
36-17-5
41
Aug 7, 2023
Complaint Full
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of red nozzle of soda gun
22-02-4
Basic - Ice buildup in reach-in freezer. On cook line, drop in freezer Duct tape used to repair nonfood-contact surface. On wood door in bar.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in bar stored in container touching bottle. Operator sanitized, put in bin, handle up **Corrected On-Site**
10-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Single door cooler on cook lline, In back of cooler, cannot be viewed or reached. Manager moved to front of cooler **Corrected On-Site**
05-09-4
Basic - Current Hotel and Restaurant license not displayed. Manager printed current license **Corrected On-Site**
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water in cooler on cook line, operator removed **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Case of broccoli on floor in prep area, operator put on shelf **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame and gasket of drawer, 1 door cooler by fryers Behind and around soda nozzles at wait station
23-03-4
Basic - Wall soiled with accumulated dust. Wall in kitchen Lights in kitchen Vents in kitchen, wait station
36-27-5
Basic - Waste line missing at soda gun holster. **Repeat Violation**
29-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In bar by pos, moved to bucket **Corrected On-Site**
21-12-4
55
Apr 6, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Wastewater backing up through floor drains. Floor drain under 3 compartment sink over flowing, employee plunged and unblocked drain
28-26-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer soiled
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards, red cutting boards
14-09-4
Basic - Equipment in poor repair. Reach in cooler on cook line held up by pans **Repeat Violation**
14-11-5
Basic - Waste line missing at soda gun holster. At bar
29-17-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. DDBSA at 170 ppm, should be 272ppm according to test chart, manager refilled sanitizer bucket now at 272ppm **Corrected On-Site**
21-45-1
64
Dec 27, 2022
Complaint Full
4 critical violations. 4 minor violations.
View 8 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 pulled face mask down then touched clean dishes without washing hands
12A-25-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. King pao sauce dated 12/19, manager voluntarily discarded **Corrective Action Taken**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sautéed mushrooms (117F - Hot Holding), cook put back on stove to reheat **Corrective Action Taken**
03B-01-6
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Reach in cooler on cook line held up by food pans
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
22-16-4
45
Oct 26, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
58
Frequently Asked Questions
When was Bonefish Grill last inspected?
The most recent health inspection at Bonefish Grill on file is from Dec 23, 2025. The public record contains 11 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 New Port Richey?
Bonefish Grill most recently scored 86 out of 100, which is higher than the New Port Richey average of 78.
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 three times per year on average.
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