Bonefish Grill

3580 Wedgewood Ln, The Villages, FL 32162

Seafood

Last inspected: Nov 6, 2025

Score

Medium Risk

Across the available record, Bonefish Grill has eight inspections on file, the first dated 2022. Bonefish Grill was last inspected on Nov 6, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.

Performance has remained roughly level over recent inspections, averaging near four violations each time.

“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.

That's lower than the typical The Villages restaurant, which scores around 80. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 6, 2025

Complaint Full

1 critical violation. 1 major violation. 1 minor violation.

View 3 violations

High Priority - Live, small flying insects found 2 live flies in back door area of kitchen

35A-02-7

Intermediate - Handwash sink not accessible for employee use at all times. Bag of water in hand wash sink in back prep area. Operator removed. **Corrected On-Site**

31A-09-4

Basic - Cutting board has cut marks and is no longer cleanable. Gray cutting board in cook line area

14-09-4

Aug 25, 2025

Routine - Food

1 minor violation.

View 1 violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vertical reach in cooler in prep area. Operator had employee clean during inspection. **Corrected On-Site**

22-16-4

Nov 13, 2024

Complaint Full

3 critical violations. 2 minor violations.

View 5 violations

Hands Clean and Properly Washed

FL-08

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Employee Health Policies Present

FL-03

Required Records Available; Shellstock Tags/Labels

FL-14

Food Received at Proper Temperature

FL-12

Sep 11, 2024

Routine - Food

7 critical violations. 1 major violation. 4 minor violations.

View 12 violations

High Priority - Food with mold-like growth. See stop sale. Dijon mustard containing 2 cups with mold like growth on the label and around the edges of the top of container. Manager threw away.

01B-07-4

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 soiled plastic cover of timer and did not wash hands. Discussed importance of washing hands.

12A-29-4

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. 2 squeeze bottles of unlabeled sauces in prep area. Manager voluntarily discarded. 1 squeeze bottle of oil and herbs 6oz, see stop sale 1 squeeze bottle sauce stop sale 6 oz, see stop sale

01B-17-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52F coleslaw prep area 1st temp 2:26, 2nd temp 30F 3:25 , 47F feta prep area 40F 3:25 pm 2nd temp (manager placed in freezer). tomato slices 48F reach in cook line 2:57 pm, 41F 2nd temp at 3:27 pm (manager put ice bag on top) Olive oil and fresh garlic on cook line 85F, see stop sale. Manager filled out time as a public health control to add to hold on time for future use. **Corrected On-Site**

03A-02-5

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fresh garlic and olive oil 85F on cook line 1lbs, see stop sale.

01B-13-4

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 portions of beef dumplings in container marked 09/07. Manager discarded. See stop sale.

02C-01-5

High Priority - Presence of insects, rodents, or other pests. 1 live fly dining room 1 live fly kitchen

35A-09-4

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Although numerous time as a public health control labels were used, many items were not listed in paperwork. DBPR time as a public health control paperwork was completed. **Corrected On-Site**

03F-10-5

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks on prep area tables, manager removed. **Corrected On-Site**

40-06-5

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen soiled.

22-08-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic covers on timers soiled on cook line. Manager replaced covers.

23-03-4

Basic - Working containers of food removed from original container not identified by common name. Numerous sauce/squeeze bottles throughout kitchen not labeled. Manager places labels on containers. **Corrected On-Site**

02D-01-5

Mar 20, 2024

Routine - Food

No violations found.

100

Dec 14, 2023

Routine - Food

No violations found.

100

Jun 13, 2023

Routine - Food

3 major violations. 4 minor violations.

View 7 violations

Certified Food Manager Identification

FL-02

Food Received at Proper Temperature

FL-12

Potentially Hazardous Food Held at Proper Temperature

FL-16

Toilet Rooms Maintained

FL-53

Food and Non-Food Contact Surfaces Designed and Constructed

FL-50

Lighting Adequate; Required Shields in Place

FL-36

Approved Thawing Methods Used

FL-31

Dec 1, 2022

Routine - Food

1 critical violation. 1 major violation.

View 2 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (46F - Cold Holding); diced tomato (44F - Cold Holding) Recheck 4F Recheck 42F **Corrected On-Site**

03A-02-5

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in prep area 88F. Operator turned hot water valve on Hand wash sink in cook line area 76F. Operator turned hot water valve on **Corrected On-Site**

27-16-4

Show all 8 inspections Show less

Frequently Asked Questions

When was Bonefish Grill last inspected?

The most recent health inspection at Bonefish Grill on file is from Nov 6, 2025. The public record contains eight 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 two times, more than any other issue at Bonefish Grill.

How does Bonefish Grill compare to other restaurants in The Villages?

Bonefish Grill most recently scored 74 out of 100, which is lower than the The Villages average of 80.

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 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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