Bonefish Grill
Last inspected: Feb 23, 2026
86
Score
Inspectors have visited Bonefish Grill 14 times, with records going back to 2022. The most recent report on file is from Feb 23, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up seven times.
Bonefish Grill's latest score of 86 sits above the Palm Beach Gardens average of 81. The record reflects steady performance over time.
14
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooling drawers, raw chicken (45F-Cold Holding); raw calamari (45F - Cold Holding), not prepared or portioned today. Operator stated items held approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
86
Aug 14, 2025
Routine - Food
No violations found.
100
Aug 13, 2025
Routine - Food
5 critical violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at cook line- cooked artichokes 102F- hot holding - food out of temperature for 1 hour- operator placed on stove to be reheated. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At chemical storage area- chemical bottles store over containers of napkins and catering container covers- operator removed **Corrected On-Site** **Admin Complaint**
41-10-4
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 touched their personal phone then handled containers of food for an order without washing their hands - educated operator- employee washed hands. **Corrected On-Site** **Admin Complaint**
12A-29-4
High Priority - Live, small flying insects found At dishwashing area- approximately 15 small flying insects landing on walls, shelves and clean dishes and containers. At To-go/ expo / serve station near kitchen- approximately 5 small flying insects landing on boxes of spoons and shelving. At back prep/ kitchen area- approximately 3 small flying insects landing on clean containers, singled service items above prep counter and ice machine. **Admin Complaint**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cook line- cut tomatoes 45F- cold holding, sliced cheese 45F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator placed ice bags on food to quick chill. **Corrected On-Site** **Admin Complaint**
03A-02-5
47
Feb 3, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F- Corrected to 160F) **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-24: Dishwasher (Temperature 0F) **Time Extended** - From follow-up inspection 2025-02-03: At time of inspection establishment is waiting for machine part order- and using three compartment sink to wash dishes. **Time Extended**
22-49-4
86
Jan 24, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F- Corrected to 160F) **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-24: Dishwasher (Temperature 0F) **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by dishwashing area- sink blocked by kart with clean dish racks- operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
31A-09-4
78
Jan 23, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline -Cooked mushrooms 120F- hot holding- food out of temperature for 3 hours- operator moved to stove to be reheated. **Warning**
03B-01-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F- Corrected to 160F) **Corrected On-Site** **Warning**
22-49-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline -raw lobster 45-47F at 3:30 to 44F-45F at 4:15 ( cooling since 12:15), diced tomatoes, 46-47F at 3:30 ( cooling since 12:15) cream sauce 46-48F at 3:30 to 46-47F at 4:15 ( cooling since 12:15) at current rate of cooling food will not reach to 41F within remaining time - operator moved to walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by dishwashing area- sink blocked by kart with clean dish racks- operator removed. **Corrected On-Site** **Warning**
31A-09-4
61
Jul 24, 2024
Routine - Food
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Jul 23, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scallops (48F - Cold Holding); crab (47F - Cold Holding); fish (48F - Cold Holding) in cooler, as per manager,items were in cooler approximately 2 hours after noticing temperatures rising. Manager put items in freezer to rapid chill. All items fell below 41F within 20 minutes. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed undercooked tuna stored above ready to eat crab. Manager rearranged for proper storage. **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored next to food items. **Corrected On-Site**
40-06-5
Basic - Stored food not covered. Observed fish stored uncovered in freezer.
08B-12-5
61
Apr 12, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster tails (44-45F - Cold Holding) cooked shrimp and scallops mix (45F - Cold Holding) in flip top cooler per operator less than 4 hours. Not portioned or prep today. Operator placed ice packed on top . Observed elbow macaroni (44-45F - Cold Holding) stored in drawer per operator held less than four hours. Operator placed in walk-in cooler to chill. Observed calamari (54F - Cold Holding); chicken strips (54F - Cold Holding); cod strips (54F - Cold Holding)at fry station drawer per operator not prep or portion today. Held less than 4 hours . Operator placed ice packs on products. Observed Fry station ; calamari (54F - Cold Holding); chicken strips 2 drawers under char grill mussels (48F - Cold Holding); cooked shrimp and scallops (48F - Cold Holding) held less than 4 hours. Operator placed ice bags o top of items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-12: At time of callback inspection lobster tails shrimp and scallop mix not observed elbow macaroni (47F - Cold Holding) fry station calamari (42F - Cold Holding); chicken strips (42F - Cold Holding); cod strips (42F - Cold Holding) 2 drawers below char grill mussels cooked shrimp and scallops not observed . Operator ordered new flip top cooler.**Admin Complaint** **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator had beef thermometer to test machine **Warning** - From follow-up inspection 2024-04-12: At time of callback inspection. Operator placed order for heat strips **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2024-04-12: **Time Extended**
22-20-5
74
Apr 11, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster tails (44-45F - Cold Holding) cooked shrimp and scallops mix (45F - Cold Holding) in flip top cooler per operator less than 4 hours. Not portioned or prep today. Operator placed ice packed on top . Observed elbow macaroni (44-45F - Cold Holding) stored in drawer per operator held less than four hours. Operator placed in walk-in cooler to chill. Observed calamari (54F - Cold Holding); chicken strips (54F - Cold Holding); cod strips (54F - Cold Holding)at fry station drawer per operator not prep or portion today. Held less than 4 hours . Operator placed ice packs on products. Observed Fry station ; calamari (54F - Cold Holding); chicken strips 2 drawers under char grill mussels (48F - Cold Holding); cooked shrimp and scallops (48F - Cold Holding) held less than 4 hours. Operator placed ice bags o top of items. **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 lemon butter (118F - Hot Holding) cooked mushroom sauce (132F - Hot Holding) stored in double pans in steam table. Per operator held less than four hours. Operator removed double pans. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed step ladder blocking hand sink at prep station. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator had beef thermometer to test machine **Warning**
16-62-1
Intermediate - Spray bottle containing sanitizer toxic substance not labeled. **Warning**
41-17-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
50
Dec 6, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at end of cookline- raw salmon 45-46F- cold holding, crab dip 45-46F- cold holding, raw cod 45-46F- cold holding, raw lobster 45-46F- cold holding, fish dip 45-46F-cold holding, clam sauce 45-46F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler at end of cookline- shredded cheese 45-46F- cold holding - food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill. **Warning** - From follow-up inspection 2023-12-06: Cod 44-46F- cold holding, Salmon 44-47F- cold holding- operator moved to walk in cooler to quick chill. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At cookline- handwash sink used to fill pitcher with water- educated operator - operator removed pitcher. **Warning** - From follow-up inspection 2023-12-06: **Time Extended**
31A-11-4
78
Dec 4, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- mushroom sauce 119F- hot holding- food out of temperature for 2 hours- operator moved to be reheated to 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at end of cookline- raw salmon 45-46F- cold holding, crab dip 45-46F- cold holding, raw cod 45-46F- cold holding, raw lobster 45-46F- cold holding, fish dip 45-46F-cold holding, clam sauce 45-46F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler at end of cookline- shredded cheese 45-46F- cold holding - food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill. **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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. At flip top cooler at end of cookline- raw salmon 45-46F- cold holding, crab dip 45-46F- cold holding, raw cod 45-46F- cold holding, raw lobster 45-46F- cold holding, fish dip 45-46F-cold holding, clam sauce 45-46F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At cookline- handwash sink used to fill pitcher with water- educated operator - operator removed pitcher. **Warning**
31A-11-4
50
Jan 23, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Aug 8, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing....stored a pitcher in hand washing sink at kitchen, some food mark in hand washing sink at server station. Manager moved **Corrected On-Site**
31A-11-4
Basic - scoop handle in contact with food in coleslaw. Manager properly stored. **Corrected On-Site**
10-08-5
Basic - Working containers of food removed from original container not identified by common name....oil spray bottle at kitchen. Manager labeled **Corrected On-Site**
02D-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. employee properly stored **Corrected On-Site**
21-38-4
78
Frequently Asked Questions
When was Bonefish Grill last inspected?
The most recent health inspection at Bonefish Grill on file is from Feb 23, 2026. The public record contains 14 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 seven times, more than any other issue at Bonefish Grill.
How does Bonefish Grill compare to other restaurants in Palm Beach Gardens?
Bonefish Grill most recently scored 86 out of 100, which is higher than the Palm Beach Gardens average of 81.
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 four times per year on average.
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