Bonefish Grill
Last inspected: Mar 25, 2026
61
Score
Bonefish Grill appears in inspection records 12 times, starting in 2022. The most recent report on file is from Mar 25, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The most common issue across all inspections has been “no paper towels”, showing up five times.
The city-wide average sits at 79, which Bonefish Grill's 61 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
12
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table on cookline, less then one house. Operator placed ice bags ontop **Corrective Action Taken** - From follow-up inspection 2026-03-25: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over beer kegs in walk in cooler. Operator will move either kegs or eggs **Corrective Action Taken** - From follow-up inspection 2026-03-25: **Time Extended**
08A-11-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2026-03-25: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt on cookline **Corrected On-Site** - From follow-up inspection 2026-03-25: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In chopped macadamia nuts on cookline **Corrected On-Site** - From follow-up inspection 2026-03-25: **Time Extended**
10-01-5
61
Mar 17, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table on cookline, less then one house. Operator placed ice bags ontop **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over beer kegs in walk in cooler. Operator will move either kegs or eggs **Corrective Action Taken**
08A-11-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Sticker failed to turn black **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt on cookline **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In chopped macadamia nuts on cookline **Corrected On-Site**
10-01-5
55
Oct 10, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Whisk in sink on cook-line, bag of ice in sink on cookline **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station **Corrected On-Site**
31B-02-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In fried onions on cookline **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In cooked mushrooms on cookline **Corrected On-Site**
10-06-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. On cookline, stacked reach-in cooler
14-33-4
67
Apr 17, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked mussels in lowboy on cookline **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Protein shake in reach in cooler **Corrected On-Site**
08B-49-4
82
Nov 18, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door reach in next to walk-in cooler-butter blend spread (49F - Cold Holding); milk (49F - Cold Holding) Two door reachin next to cooktop-raw shrimp (49F - Cold Holding); roasted shrimp (46F - Cold Holding); Cajun cream sauce (49F - Cold Holding); seafood stuffing (49F - Cold Holding); salmon dip (49F) in unit overnight **Warning** - From follow-up inspection 2024-09-19: **Time Extended** - From follow-up inspection 2024-11-18: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster tail over cooked mussels in low boyreach in on cookline **Corrected On-Site** - From follow-up inspection 2024-09-19: **Time Extended** - From follow-up inspection 2024-11-18: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site** - From follow-up inspection 2024-09-19: **Time Extended** - From follow-up inspection 2024-11-18: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on cookline make table, film partially peeled, covered with debris. Operator took to fish **Corrected On-Site** - From follow-up inspection 2024-09-19: **Time Extended** - From follow-up inspection 2024-11-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Low boy cooler under fry station on cookline **Corrected On-Site** - From follow-up inspection 2024-09-19: **Time Extended** - From follow-up inspection 2024-11-18: **Time Extended**
29-49-6
61
Sep 19, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door reach in next to walk-in cooler-butter blend spread (49F - Cold Holding); milk (49F - Cold Holding) Two door reachin next to cooktop-raw shrimp (49F - Cold Holding); roasted shrimp (46F - Cold Holding); Cajun cream sauce (49F - Cold Holding); seafood stuffing (49F - Cold Holding); salmon dip (49F) in unit overnight **Warning** - From follow-up inspection 2024-09-19: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster tail over cooked mussels in low boyreach in on cookline **Corrected On-Site** - From follow-up inspection 2024-09-19: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on October brunch event menu **Warning** - From follow-up inspection 2024-09-19: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site** - From follow-up inspection 2024-09-19: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on cookline make table, film partially peeled, covered with debris. Operator took to fish **Corrected On-Site** - From follow-up inspection 2024-09-19: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Low boy cooler under fry station on cookline **Corrected On-Site** - From follow-up inspection 2024-09-19: **Time Extended**
29-49-6
55
Sep 18, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in next to walk-in cooler-butter blend spread (49F - Cold Holding); milk (49F - Cold Holding) in unit overnight Two door reachin next to cooktop-raw shrimp (49F - Cold Holding); roasted shrimp (46F - Cold Holding); Cajun cream sauce (49F - Cold Holding); seafood stuffing (49F - Cold Holding); salmon dip (49F)in unit overnight **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door reach in next to walk-in cooler-butter blend spread (49F - Cold Holding); milk (49F - Cold Holding) Two door reachin next to cooktop-raw shrimp (49F - Cold Holding); roasted shrimp (46F - Cold Holding); Cajun cream sauce (49F - Cold Holding); seafood stuffing (49F - Cold Holding); salmon dip (49F) in unit overnight **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster tail over cooked mussels in low boyreach in on cookline **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
31B-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on October brunch event menu **Warning**
02B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on cookline make table, film partially peeled, covered with debris. Operator took to fish **Corrected On-Site**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Low boy cooler under fry station on cookline **Corrected On-Site**
29-49-6
47
Apr 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
95
Nov 8, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Gallon measure in handsink on cookline **Corrected On-Site** - From follow-up inspection 2023-11-08: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Male cook on cookline - From follow-up inspection 2023-11-08: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle in reach-in on cookline. Operator discarded **Corrected On-Site** - From follow-up inspection 2023-11-08: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Water leaking from faucet Handsink left side of cookline - From follow-up inspection 2023-11-08: **Time Extended**
29-11-4
78
Oct 27, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sautéed mushrooms (99F - Hot Holding); artichoke hearts (114F - Hot Holding); roasted garlic (98F - Hot Holding) in unit less then four hours, operator turned up temperature in steam well **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); diced tomatoes (50F - Cold Holding); feta (50F - Cold Holding); clam butter sauce (50F - Cold Holding) Right side make table on cookline. Operator states in unit less then four hours, productwas discarded**Warning** **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Three course paper menu, tuna poke bowl **Warning**
02B-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Gallon measure in handsink on cookline **Corrected On-Site**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Male cook on cookline
13-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle in reach-in on cookline. Operator discarded **Corrected On-Site**
12B-13-4
Basic - Water leaking from faucet Handsink left side of cookline
29-11-4
52
Jun 16, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
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
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
52
Aug 29, 2022
Routine - Food
5 major violations. 12 minor violations.
View 17 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside ice machine on handle
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishwasher operator added paper towels **Corrected On-Site**
31B-02-4
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk and half and half in server reach in cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over ice machine **Repeat Violation**
36-32-5
Basic - Standing water in bottom of reach-in-cooler. Singe door cooler on cookline next to steamer/hotbox
29-49-6
Basic - Reach-in cooler shelves with rust that has pitted the surface. On cookline near steamer/hot box
14-33-4
Basic - Open dumpster lid.
33-16-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker, phone Operator removed items **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used in flour
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks located on shelving not in beverage area
08B-49-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Salmon r 80F Lobster tail at 44F
06-03-5
Basic - Cove molding at floor/wall juncture broken/missing. Across from dish machine
36-03-4
33
Frequently Asked Questions
When was Bonefish Grill last inspected?
The most recent health inspection at Bonefish Grill on file is from Mar 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at Bonefish Grill?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Bonefish Grill.
How does Bonefish Grill compare to other restaurants in Orlando?
Bonefish Grill most recently scored 61 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 five 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 three times per year on average.
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