Bonefish Grill
Last inspected: Apr 17, 2026
39
Score
The health department has logged 13 inspections at Bonefish Grill, the earliest from 2022. Inspectors last stopped by on Apr 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Bonefish Grill's latest score of 39 falls below the St. Petersburg average of 77. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
4
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without hand wash between. Discussed proper hand washing and gloves changing procedures with operator. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (54F - Cold Holding); Cole slaw dressing homemade with garlic in oil (56F - Cold Holding); blue cheese (56F - Cold Holding); feta cheese (56F - Cold Holding); goat cheese (54F - Cold Holding); rum sauce with butter (54F - Cold Holding) In top compartment of reach in salad cooler on prep line. Operator says they've been having issues with this unit and new one is on the way. All items were stored in this cooler overnight, nothing taken out today. Issued stop sale for all items on top compartment. Bottom compartment temped fine. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut cabbage (54F - Cold Holding); Cole slaw dressing homemade with garlic in oil (56F - Cold Holding); blue cheese (56F - Cold Holding); feta cheese (56F - Cold Holding); goat cheese (54F - Cold Holding); rum sauce with butter (54F - Cold Holding) In top compartment of reach in salad cooler on prep line. Operator says they've been having issues with this unit and new one is on the way. All items were stored in this cooler overnight, nothing taken out today. Issued stop sale for all temperature control for safety food items on top compartment.
01B-02-5
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 handled dirty dishes and proceeded to engage in food preparation, labeling and storing herbs. Discussed proper hand washing and gloves changing procedures with operator. **Corrective Action Taken**
12A-29-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sinks in women's restrooms not getting hot water. Temped 80F.
27-16-4
Basic - Cold holding equipment not maintained in good repair. Cut cabbage (54F - Cold Holding); Cole slaw dressing homemade with garlic in oil (56F - Cold Holding); blue cheese (56F - Cold Holding); feta cheese (56F - Cold Holding); goat cheese (54F - Cold Holding); rum sauce with butter (54F - Cold Holding) In top compartment of reach in salad cooler on prep line. Operator says they've been having issues with this unit and new one is on the way. All items were stored in this cooler overnight, nothing taken out today. Issued stop sale for all items on top compartment. Bottom compartment temped fine. Operator discarded all TCS foods, filled upper compartment with ice water and replaced TCS food items with new. All temped 41F and below at the end of my inspection. **Corrective Action Taken**
14-74-7
Basic - Ice scoop handle in contact with ice behind bar. Operator moved scoop to store with handle above ice. **Corrected On-Site**
10-08-5
Basic - Interior of ovens in kitchen have accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Standing water in bottom of reach-in beer cooler behind bar. **Repeat Violation**
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Faucet on hand wash sink by ice machine cannot be fully turned off and is constantly running water.
29-11-4
39
Nov 18, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Crab dip dated 11/11 inside reach-in cooler. Manager voluntarily discarded.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. (32) portions of mahi thawed in commercial packaging with printed instructions.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperature taken at 2:20 PM Cod 50F 2:20 PM Shrimp 49 2:20 PM at fry station. Imperial topping (shrimp scallops) 47F inside reach-in cooler across from line. Items were placed on ice. Re-temp taken at 2:42PM. Cod 45F Shrimp 43F Imperial topping (shrimp scallops) 43F **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at dish pit with no paper towels. Manager provided. **Corrected On-Site**
31B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with visible food debris
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on equipment door. Items removed. **Corrected On-Site**
10-20-4
Basic - Wiping cloth sanitizing solution stored on the floor. Manager utilized a double bucket method.
21-38-4
Basic - Equipment in poor repair. Torn gasket in cooler at fish fry station.
14-11-5
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. (32) portions of mahi thawed in commercial packaging with printed instructions.
06-09-1
Basic - Standing water in bottom of reach-in-cooler at front bar
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler at fish fry station.
23-03-4
41
May 5, 2025
Routine - Food
1 critical violation.
View 1 violation
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. Manager touched tofu with barehands . Reviewed with manager . Manager washed hands and put gloves on. **Corrective Action Taken**
09-01-4
86
Apr 23, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 47f, feta 46f **Corrective Action Taken** **Repeat Violation**
03A-02-5
86
Feb 6, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
55
Aug 22, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 47f breading station, ice added to product. Now 42f. **Corrected On-Site**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Nicole Keeney 4/25/19, Tyler Cordasco 1/21/2022, Craig Carman 3/6/2024
53A-03-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Floor area(s) covered with standing water. Walk in cooler. **Repeat Violation**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
64
Feb 15, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
90
Dec 11, 2023
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
39
Oct 18, 2023
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took drink then back to work touching single service. Educated employee to wash hands. Employee washed hands. **Corrective Action Taken**
12A-05-4
High Priority - Pesticide use not in accordance with manufacturer's directions. Pesticide strip in kitchen on top of electrical panel.
41-20-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar area soiled with mold like substance. Tomato slicer soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes in hand sink waitress area.
31A-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have cut marks on line in kitchen area.
14-09-4
Basic - Equipment in poor repair. Tongs handles broken.
14-11-5
Basic - Floor area(s) covered with standing water. Standing water in cooler at bar area.
36-22-4
Basic - Food storage container/container lid cracked or broken. Crack containers on shelf in dish area.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer ice buildup. Reach-in freezer on line ice buildup.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back kitchen area soiled with food debris. Oven on cook line soiled with food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gasket in reach in coolers on cook line soiled with food debris. Lime slicer at bar area soiled with food debris. Soda lines soiled with food debris over ice at bar area.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
21-44-1
Basic - Single-service articles improperly stored. To go cup not properly inverted. Manager inverted correctly.
25-05-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in walk-in. Employee moved sanitizer. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Large containers with white power in prep area not labeled. Manager labeled containers. **Corrected On-Site**
02D-01-5
33
Aug 7, 2023
Food-Licensing Inspection
No violations found.
100
Feb 17, 2023
Routine - Food
No violations found.
100
Feb 15, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 14 live flies in water heater closet of kitchen on pipes - From follow-up inspection 2023-02-15: 6 live flies in same area **Admin Complaint**
35A-02-6
86
Jul 18, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting.dishes stacked wet on shelf in dish area
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employees removed all bar and cooks line utensils from standing water **Corrected On-Site**
10-07-4
90
Frequently Asked Questions
When was Bonefish Grill last inspected?
The most recent health inspection at Bonefish Grill on file is from Apr 17, 2026. The public record contains 13 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 four times, more than any other issue at Bonefish Grill.
How does Bonefish Grill compare to other restaurants in St. Petersburg?
Bonefish Grill most recently scored 39 out of 100, which is lower than the St. Petersburg average of 77.
Has Bonefish Grill's inspection record improved over time?
No. Recent inspections at Bonefish Grill have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Bonefish Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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