Bonefish Grill
Last inspected: Sep 24, 2025
67
Score
Across the available record, Bonefish Grill has seven inspections on file, the first dated 2022. The most recent visit was on Sep 24, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
The city-wide average sits at 79, which Bonefish Grill's 67 doesn't quite reach. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Sep 24, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad table ; cut lettuce (54F - Cold Holding). Fish table ; cod fish (46F - Cold Holding); calimari (46F - Cold Holding); raw shrimp (46F - Cold Holding). Operator stated last time take temperature was 2 hours ago at 40 f and he discarded the lettuce and add ice to the fish . **Corrective Action Taken**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing some .
11-26-1
Basic - Equipment in poor repair. Top of salad table door in disrepair.
14-11-5
Basic - Single-service articles improperly stored. To go cup stored on floor by the office.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Fish cooler . **Repeat Violation**
29-49-6
67
Mar 3, 2025
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
52
Sep 16, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (47F - Cold holding)- mozzarella cheese (48F - Cold Holding). Operater stated last time check was 38 less than 3 hours ago . At different cooler than the last time that's why I didn't AC . **Repeat Violation**
03A-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. The reach-in cooler back area.
22-31-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment. **Repeat Violation**
23-24-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen .
36-73-4
Basic - Food storage container/container lid cracked or broken. 3 plastic containers cracked at the storage shelves the one facing the dishwasher. Operater discarded. **Corrected On-Site**
14-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Top of make table the small one facing the fryer .
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of the reach-in freezer the one have the ice cream .
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Mop sink .
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Panko no label . **Corrected On-Site**
02D-01-5
50
Mar 22, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
52
Nov 30, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Equipment in poor repair. Microwave above salad station interior is chipping. Operator immediately removed microwave **Corrected On-Site**
14-11-5
Basic - Food storage container/container lid cracked or broken. Lettuce lids at salad station. Operator removed lids. **Corrected On-Site**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on grill handle **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handsink by back reach in cooler and at bar **Corrected On-Site**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Salmon vacuumed packed not thawed according to manufacturer instructions. Per operator and time stamp, salmon was pulled from freezer at 3:06pm. Operator immediately cut open upon discovery an hour later 3:06 salmon thaw **Corrected On-Site**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Flat top grill not being used. Operator plans to discard
33-31-5
67
Feb 2, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
50
Jul 25, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (45F - Cold Holding); crab cakes (44F - Cold Holding) from yesterday. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tuna (45F - Cold Holding); crab cakes (44F - Cold Holding) from yesterday.
01B-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. July date in the middle of June. Manager changed order. **Corrected On-Site**
01C-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./ ice bucket, manager turned over. **Corrected On-Site**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ cooler fan .
23-03-4
Basic - Water leaking from pipe and/or faucet/handle.
29-11-4
58
Frequently Asked Questions
When was Bonefish Grill last inspected?
The most recent health inspection at Bonefish Grill on file is from Sep 24, 2025. The public record contains seven 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 Orlando?
Bonefish Grill most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Bonefish Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Bonefish Grill have averaged around eight violations per visit across the recent 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 two times per year on average.
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