Bonefish Grill
Last inspected: Apr 15, 2026
82
Score
The health department has logged nine inspections at Bonefish Grill, the earliest from 2022. On Apr 15, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The pattern that stands out is “equipment in poor repair”, which has been cited four times.
The city-wide average is 81, putting Bonefish Grill squarely in typical territory. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Current Hotel and Restaurant license not displayed. The Chef posted Business License during Inspection. **Corrected On-Site**
50-09-4
Basic - Equipment in poor repair. Observed reach-in cooler on cook line gasket torn.
14-11-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Ice scoop handle in contact with ice in bar. The Chef removed ice scooper from ice bin. **Corrected On-Site**
10-08-5
82
Sep 25, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked potatoes prepared on site date marked 9/18. The operator discarded the potatoes. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp (47F - Cold Holding) in the 2-door reach in cooler near the walk in cooler. The operator stated the shrimp had been held overnight. The operator discarded the shrimp. Observed cooked crab (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler near the ice cream freezer. The operator stated the crab had been held overnight. The operator discarded the crab.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (47F - Cold Holding) in the 2-door reach in cooler near the walk in cooler. The operator stated the shrimp had been held overnight. The operator discarded the shrimp. Observed cooked crab (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler near the ice cream freezer. The operator stated the crab had been held overnight. The operator discarded the crab. **Corrected On-Site**
03A-02-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked potatoes prepared on site date marked 9/18. The operator discarded the potatoes. **Corrected On-Site**
01B-28-5
Intermediate - No soap provided at handwash sink behind the bar.
31B-03-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed the digital ambient thermometer for the reach in cooler nearest the dishmachine on the cook line reading 173F. Observed no other ambient thermometer in the cold holding unit.
05-05-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near clean equipment in the prep area. The operator proctored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Standing water in bottom of reach-in-cooler at the server station. **Repeat Violation**
29-49-6
39
Dec 12, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (47F - Cold Holding) in the reach in cooler in the prep area. The operator stated the rice had been held for approximately 2 hours. The operator placed the rice in the walk in cooler. **Corrective Action Taken**
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 cooked mashed potatoes (127F - Hot Holding) in the steam well on cook line. The operator voluntarily discarded the potatoes. **Corrected On-Site**
03B-01-6
Basic - Open dumpster lid. The operator closed the lid. **Corrected On-Site**
33-16-4
Basic - Standing water in the walk-in-cooler.
29-49-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use dessert utensils stored in 70F standing water. The operator turned on the heating element to heat the water. After 20 minutes the water was at 140F. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. The operator removed the wet cloths from underneath the cutting board. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employee handwashing signs in the men's and family restrooms. The operator provided the restrooms with handwashing signs. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area surrounding the nozzles at the soda machine soiled with a green mold-like substance.
23-03-4
55
Aug 2, 2024
Routine - Food
No violations found.
100
Aug 1, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
37
Nov 27, 2023
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Hot time/temperature control for safety food held at less than 135 degrees Fahrenheit. Observed cooked spinach (97F - Hot Holding); cooked rice (110F - Hot Holding) at the steam table on the cook line. The operator reheated the cooked rice to 167F. The operator voluntarily discarded the cooked spinach. **Corrected On-Site**
03B-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over sauce and artichokes in the reach in cooler on the cook line. The operator properly stored the raw shrimp. **Corrected On-Site**
08A-05-6
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a cloth used to polish glassware stored next to the handwashing sink at the entrance to the kitchen exposed to splash. The operator properly stored the polishing cloth. **Corrected On-Site**
24-27-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler at the wait station. The operator properly stored the employee food. **Corrected On-Site**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch. **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Observed the reach in ice cream freezer missing a wheel and propped up with a metal container. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris underneath the ice cream freezer.
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop for the bar stored in the speed rack touching liquor bottles. The operator removed the scoop for sanitization. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ice cream scoop stored in 71F standing water. The operator removed the scoop from the standing water. **Corrected On-Site**
10-07-4
52
Jul 14, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee use bare hand contact while cutting a lime. The employee was educated on proper glove protocols. The employee discarded the lime. **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese crumbles cold holding at 47F in the reach in cooler at the end of the cook line for less than two hours. The operator stored the blue cheese in another cooler. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet.
29-42-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed fresh garlic with oil cold holding at 74F on the cook line for less than two hours. The operator was emailed a time/temperature for public health control form. **Corrective Action Taken**
03F-10-5
Basic - Employee beverage container in a cold holding unit with food to be served to customers in the reach in cooler at the wait station. The operator properly stored the employee beverage. **Corrected On-Site**
12B-13-4
Basic - Equipment in poor repair. Observed reach in cooler at end of cook line missing wheels and held up by inverted metal pan. **Repeat Violation**
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop for the bar stored in the speed rack touching liquor bottles. The operator cleaned and sanitized the scoop and stored in ice. **Corrected On-Site**
10-12-5
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 scoops for mashed potatoes and cooked rice stored on top of the container lid. The operator properly stored the scoops. **Corrected On-Site**
10-01-5
47
Feb 2, 2023
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of degreaser stored next to bag in box soda. Operator properly stored the spray bottle of degreaser. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on splitter for the mop sink.
29-42-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at handwashing sink on service line at 81F.
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cooler stored in walk in next to food for the public. Operator properly stored the employee cooler. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler at end of cook line missing wheels and held up by inverted metal pan. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets behind the bar soiled with debris.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizing solution stored on shelf above bottled condiments at the expo line. Operator properly stored the sanitizing solution. **Corrected On-Site**
21-38-4
55
Sep 19, 2022
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
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 Apr 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Bonefish Grill?
Across the inspection record, “equipment in poor repair” has been cited four times, more than any other issue at Bonefish Grill.
How does Bonefish Grill compare to other restaurants in Sarasota?
Bonefish Grill most recently scored 82 out of 100, which is about the same as the Sarasota average of 81.
Has Bonefish Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Bonefish Grill have averaged around six 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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