Bonefish Grill
Last inspected: Jan 29, 2026
95
Score
Inspectors have visited Bonefish Grill nine times, with records going back to 2022. The newest entry in the record is dated Jan 29, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around four violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing seven times across the record.
That puts the facility ahead of the local pack: the average Tallahassee restaurant scores 87. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 minor violation.
View 1 violation
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.
06-09-1
95
Jul 22, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Soap stored on dishwasher. Properly stored during inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All foods in prep cooler on cook line per manager in unit overnight. Shrimp 46°F, potatoes 51°F, cut tomatoes 51°F, blue cheese 46°F, asparagus 51°F, broccoli 51°F, potatoes 46°F. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head. **Repeat Violation**
22-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1st prep table on line. **Repeat Violation**
14-74-7
64
Dec 18, 2024
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab from previous day 58°F. Discarded by chef. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under express chef oven on line.
23-03-4
Basic - Standing water or very slow draining water in handwash sink.
29-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Bathroom facility not clean. Bad odor.
32-07-4
64
Oct 4, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.diced tomatoes 50, artichokes 53, mushrooms 50. Iced during inspection . **Corrective Action Taken**
03A-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sauté cooler on line. **Repeat Violation**
14-74-7
Basic - Standing water in floor drain/floor drain draining very slowly.
29-19-4
78
Feb 21, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 45°, less than 4 hours per operator, Iced during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head and cutting board.
22-02-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Standing water in floor drain/floor drain draining very slowly.
29-19-4
70
Aug 11, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
74
Aug 10, 2023
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Caesar dressing 56, cheese 52, imperial dip 54. Time unknown. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaner stored on dishwasher. Properly stored during inspection. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice cream freezer.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Several items on line.
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Repeat Violation**
14-74-7
Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Clean dish drain board from dishwasher.
29-13-4
Basic - Dishmachine baffles, curtains soiled.
16-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on line. Properly stored during inspection. **Corrected On-Site**
40-06-5
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Standing water in floor drain/floor drain draining very slowly. Dishwasher drain.
29-19-4
Basic - Interior of microwave has accumulation of food debris.
22-08-4
43
Dec 21, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dip 48°, cheese sauce 47°, cabbage 47°, less than 4 hours per operator , Iced during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Scoop removed **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
Basic - Equipment in poor repair. Fryers leaking grease.
14-11-5
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf and floors under fryers.
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly.
29-19-4
Basic - Water leaking from pipe and/or faucet/handle. Hose and dishwasher.
29-11-4
55
Jul 18, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46 , less than 4 hours per operator , Iced during inspection. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance on soda dispenser. Cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in.
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues. Line cooler.
22-16-4
70
Frequently Asked Questions
When was Bonefish Grill last inspected?
The most recent health inspection at Bonefish Grill on file is from Jan 29, 2026. The public record contains nine 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 Tallahassee?
Bonefish Grill most recently scored 95 out of 100, which is higher than the Tallahassee average of 87.
Has Bonefish Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Bonefish Grill have averaged around four 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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