Bonefish Grill
Last inspected: Jan 8, 2026
67
Score
Public records show 12 inspections at Bonefish Grill stretching back to 2022. The most recent report on file is from Jan 8, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 11 violations before that.
The most common issue across all inspections has been “floor soiled/has accumulation of debris”, showing up five times.
That's lower than the typical Weston restaurant, which scores around 72. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
67
Oct 2, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Jun 19, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Mar 14, 2025
Complaint Full
6 critical violations. 3 major violations. 12 minor violations.
View 21 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink 4way splitter attached without vacuum breakers. **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee couching at bar then proceeded to wash hands for approximately 7 seconds. Employee washed hands correctly. **Corrected On-Site**
12A-17-4
High Priority - Live, small flying insects found Observed one small flying insects landing in trash can near dishwasher machine.
35A-02-7
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of Raid (household) stored in office
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler in kitchen - raw tuna stored over portioned Rum Sauce. Operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - butter milk (49F - Cold Holding) as per operator items held out of temperature for approximately 30 minutes, item not portioned or prepared today. Operator placed bag of ice on item. Observed tray of tuna thawing at room temperature near triple sink - tuna (58F - Cold Holding) items not portioned or prepared today. As per operator item held out of temperature for approximately one hour. Operator placed items in walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed at handwashing sink at end of cookline near dishwasher machine. Handwashing sink not accessible due to purses hanging from it. Operator stored correctly. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Sink at cookline used for dumping, evident by food particles slowing drainage.
31A-11-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed can of DW40 stored in office
41-04-4
Basic - Wood food-contact surface not properly sealed. Wooden planks used to serve salmon not sealed.
14-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored stored up right. Operator stored properly. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses hanging from handwashing sinks at both end of cook line. Operator stored items correctly. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restraint.
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed in kitchen.
36-73-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed tray of tuna thawing at room temperature near triple sink - tuna (58F)
06-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen and bar.
21-12-4
17
Aug 15, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed at walk in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-15: Same **Time Extended**
36-73-4
95
Aug 13, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. Observed at walk in cooler packages of tuna. Operator discarded at will. See stop sale. **Warning**
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink. **Warning**
29-42-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer box of mahi mahi stored on top of Marcella sauce containers (not commercially packaged) operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 1 small roach on preparation table next to microwaves at cook line. Operator cleaned and sanitized area. **Corrective Action Taken** **Warning**
35A-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at cook line. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
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. Observed at walk in cooler packages of tuna. Operator discarded at will. See stop sale. **Warning**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Observed at large stall at women restroom. **Warning**
32-12-5
Basic - Floor soiled/has accumulation of debris. Observed at walk in freezer. **Repeat Violation** **Warning**
36-73-4
Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site** **Warning**
33-16-4
37
Apr 12, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or hot water temperature measurement device available on site. **Warning** - From follow-up inspection 2024-04-12: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or hot water temperature measurement device available on site. **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Inside walk in freezer- food debris and soil. **Warning** - From follow-up inspection 2024-04-12: Floor soiled/has accumulation of debris. Inside walk in freezer- food debris and soil. **Time Extended**
36-73-4
86
Apr 11, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fry station-right side- two cooling drawers-sliced cod fish (52F - Cold Holding), per manager food held for two hours. Observed unpleasant smell of fish. Manager discarded. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Per manager, food moved from walk in cooler, two hours ago. - Fry station-right side- two cooling drawers-portioned shrimps (53F - Cold Holding); portioned calamari (52F - Cold Holding). - Reach in Cooler -Two compartment-cooked pasta (50F - Cold Holding); cod fish (49F - Cold Holding); salmon (48F - Cold Holding) Employee added ice on all containers and moved back to walk in cooler for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or hot water temperature measurement device available on site. **Warning**
16-62-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Steam table, serving utensils in water temperature of 92F, employee removed and placed on hot water temperature (150F) **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. After manager instructed, employee removed bracelet **Corrected On-Site** **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack, trays and metallic containers stacked wet. **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. Inside walk in freezer- food debris and soil. **Warning**
36-73-4
55
Feb 9, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm) **Warning** - From follow-up inspection 2024-02-09: After 3er. Attempt, observed same **Admin Complaint**
22-41-4
86
Feb 1, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm) **Warning**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips **Warning**
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line - cooking utensils water temperature 120, employees placed on higher flame of stove. **Corrective Action Taken** **Warning**
10-07-4
Basic - Floor area(s) covered with standing water. Bar area. **Warning**
36-22-4
70
Jun 28, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Ice buildup in deep freezer. Observed on cook line.
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen cook line at grill station- observed bottle of juice inside walk in cooler. Operator removed employee bottle of juice. **Corrected On-Site**
12B-13-4
90
Dec 8, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen rear preparation table- observed employee personal Guess bag on prep table. Employee removed personal bag. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bar ice bin- observed ice scoop handLe touching ice. Operator removed ice scoop.
10-01-5
Basic - Soiled dry wiping cloth in use. Main kitchen rear preparation table observed wiping cloth on cutting board. Cook line prep table at microwave- observed wiping cloth on cutting board. Operator removed wiping cloths **Corrected On-Site**
21-10-4
86
Frequently Asked Questions
When was Bonefish Grill last inspected?
The most recent health inspection at Bonefish Grill on file is from Jan 8, 2026. The public record contains 12 inspections in total.
What is the most common violation at Bonefish Grill?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited five times, more than any other issue at Bonefish Grill.
How does Bonefish Grill compare to other restaurants in Weston?
Bonefish Grill most recently scored 67 out of 100, which is lower than the Weston average of 72.
Has Bonefish Grill's inspection record improved over time?
Yes. Recent inspections at Bonefish Grill have averaged around five violations per visit, down from roughly 11 earlier in the 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 four times per year on average.
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