Bonefish Macs Sports Grille
Last inspected: Mar 20, 2026
67
Score
Bonefish Macs Sports Grille has been inspected 10 times since 2022. The newest entry in the record is dated Mar 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged four times.
That's lower than the typical Coral Springs restaurant, which scores around 77. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
67
Oct 23, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
55
Jun 25, 2025
Routine - Food
3 critical violations.
View 3 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. Indoor bar dishwasher tested at 10 ppm. Operator primed machine retesting at 100ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Outdoor dishwasher tested at 0 ppm. Operator called service on unit.
22-49-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in walk in cooler. Operator reorganized. **Corrected On-Site**
08A-20-5
64
Jan 8, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
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. Outside bar dishwasher tested at 0ppm. Operator primed machine which retested at 75ppm. **Corrected On-Site**
22-41-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink quaternary sanitizer sink tested at 400ppm. Operator diluted solution which retested at 200ppm and educated dishwasher on proper sanitizer usage. **Corrected On-Site**
41-18-4
Intermediate - No soap provided at handwash sink in men's restroom. Operator replaced. **Corrected On-Site**
31B-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket improperly stored on cutting boarding along cook line. Chef relocated bucket. **Corrected On-Site**
21-44-1
64
Sep 19, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar.
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employees dumping ice in handwashing sink by prep room. Manager removed ice and spoke to employees **Corrected On-Site**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at handwashing sinks on cook line and by the dishwasher. Manager put up handwashing signs **Corrected On-Site**
31B-04-4
78
Jan 11, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish. Chef moved items **Corrected On-Site**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags not labeled
01C-03-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
70
Sep 22, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 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. At the outside bar, the glass washer was zero ppm chlorine. Operator changed the bottle and primed the machine. The consideration was checked and was 100 ppm. **Corrected On-Site**
22-41-4
Basic - Time/temperature control for safety food thawed in an improper manner. In the double prep sink, frozen shrimp was thawing in standing water. Operator turned on water to properly thaw under running water. **Corrected On-Site**
06-01-5
82
Nov 4, 2022
Complaint Full
No violations found.
100
Jul 22, 2022
Routine - Food
No violations found.
100
Jul 21, 2022
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 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. Observed employee drinking from beverage with lid and straw on cook line and working in preparing sandwiches at make table without changing gloves or washing hands. **Warning**
12A-05-4
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. Observed Outside bar Dishwasher (Chlorine 0ppm), made 3 attempts with no improvement. Establishment has other working dishmachine. **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot hold backup line - mac and cheese (124F - Hot Holding ), per operator item was heated this morning and stored in unit around 12 pm to store for later use. Operator removed and reheated to 174°F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Advantco cooler salad line - cut lettuce (50F - Cold Holding); cut cabbage (48F - Cold Holding), per operator Cut lettuce and cabbage was stored from beer cooler at 11 am. Observed broiler cooler - shrimp (46F - Cold Holding); chicken (46F - Cold Holding); per operator items removed from walk-in cooler to unit around 11 am. Operator put ice bags on product and cooled shrimp to 41°F, chicken to 40°F. Observed expo - cheddar cheese (46F - Cold Holding);, per operator item was put in unit 1 hour prior. Operator added additional ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger above raw intact steak and scallops on broiler and grill drawers. Operator moved hamburger below intact meats. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags missing last date of sale. For all clam tags. **Warning**
01C-03-4
Basic - Interior of ice machine/bin with rust that has pitted the surface Observed ice machine has rust on interior screws in unit. **Warning**
14-34-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 50ppm) , operator discarded solution and replaced with solution at 200 ppm of quaternary. **Corrected On-Site** **Warning**
21-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line heavily grooved. **Warning**
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop product. Operator removed container and put scoop with handle. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking from beverage with lid and straw on cook line and storing drink on cutting board if make table. **Warning**
12B-07-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipperwell with scoop turned off at service station. Operator turned on dipper well water. **Corrected On-Site** **Warning**
10-03-4
32
Frequently Asked Questions
When was Bonefish Macs Sports Grille last inspected?
The most recent health inspection at Bonefish Macs Sports Grille on file is from Mar 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bonefish Macs Sports Grille?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at Bonefish Macs Sports Grille.
How does Bonefish Macs Sports Grille compare to other restaurants in Coral Springs?
Bonefish Macs Sports Grille most recently scored 67 out of 100, which is lower than the Coral Springs average of 77.
Has Bonefish Macs Sports Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Bonefish Macs Sports Grille have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bonefish Macs Sports Grille 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 Macs Sports Grille inspected?
Based on the inspection history on file, Bonefish Macs Sports Grille is inspected around three times per year on average.
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