Bonefish Mac's Sports Grille
Last inspected: Aug 13, 2025
61
Score
Bonefish Mac's Sports Grille appears in inspection records 12 times, starting in 2022. The newest entry in the record is dated Aug 13, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about six violations before that.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 71, which Bonefish Mac's Sports Grille's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
12
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Aug 13, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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 raw chicken tenders placing them in fryer basket, employee changed gloves then handled soiled fryer basket handle to remove product from fryer and handled clean and sanitized bowl, discussed with operator employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cut lettuce (50F - Cold Holding); shredded (49F - Cold Holding) per operator unit not working and product held on ice, discussed with operator who moved product in cooler to time is a public health control until unit is fixed, provided operator with time is a public health control form, operator filled out form and time marked products. **Corrected On-Site**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked chicken wings (49F - Cooling) at 11:40 since 11:00 to 49F at 12:15, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to speed rack to allow adequate air flow cooling. **Corrective Action Taken**
03D-15-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout restaurant multiple ceiling tiles and air vents soiled with accumulated food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize areas.
36-34-5
Basic - Floor tiles missing and/or in disrepair. In kitchen in front of deep fryers multiple floor tiles broken and in disrepair, discussed with operator to repair or replace.
36-17-5
61
Jul 15, 2025
Routine - Food
6 critical violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep covered container with Cooked potatoes at 10:36am(50F cooling) per operator product cooling since yesterday. See stop sale
03D-02-5
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 grabbed glove that felt on the floor and proceeded to grabbed clean container with lettuce. Employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored in same container with raw prime rib inside walk in cooler. Operator removed raw ground beef **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep covered container with Cooked potatoes at 10:36am(50F cooling) per operator product cooling since yesterday. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table cooked beans 147F reheating, Per operator product was done reheating and moved to steam table for holding for approximately 5 minutes. Operator moved back to stovetop to reheat to 165F + **Corrective Action Taken**
03E-02-5
High Priority - Toxic substance/chemical improperly stored. Under table by back door. Flies chemical stored next to bamboo skewers use for food. Operator removed **Corrected On-Site**
41-10-4
41
Feb 26, 2025
Routine - Food
No violations found.
100
Feb 24, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Oct 12, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2024-10-12: Same. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-10-12: Same. **Time Extended**
36-34-5
90
Oct 11, 2024
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At flat top grill: cooked black beans (106F at 10:22am; 120F at 11:02am- Reheating) As per manager, reheating since 10am. As per manager, product is done reheating and was placed in the steam table. Beans did not reheat to 165F in 2 hours. Manager reheated to 178F. **Corrected On-Site** **Warning**
03E-02-5
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. Observed dishwasher handled dirty dishes then handled clean dishes; no hand wash. Dishwasher washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touched clothes then handled clean pan in flip top cooler; no hand wash. Manager washed hands. **Warning**
12A-28-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from flat top grill: lemon butter (55F - Cold Holding) As per manager, stored overnight. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line stored beside stove top: milk (58F - Cold Holding) As per manager, item was used to prepare a meal and was left out for approximately 15 mins. Not prepped or portioned today. Operator moved item to quick chill in the walk in cooler. At flip top cooler across from flat top grill: lemon butter (55F - Cold Holding) As per manager, stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: sauce from chicken (45F - Cold Holding) As per manager, taken out of cooler to remove some sauce from pan; left out for 20 mins. Not prepared or portioned today. Advised placed to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At fryer: butter milk batter (65F at 10:45am; 60F at 11:40am - Cooling) As per manager, prepped and cooling since 10:00am. At current rate of cooling, item will not cool to 41F in 4 hours. Advised operator to quick chill or place on Time as a Public Health Control. At walk in cooler: avocado ranch with buttermilk (50F at 10:15am; 50F at 10:49am- Cooling) As per manager, cooling since 2 mins. Item stored covered and in large quantity. At current rate of cooling, item will not cool to 41F in 4 hours. Operator to uncovered. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lemon butter made more than 24hrs not date marked. Stuffed shrimp made more than 24hrs not date marked. Operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Some Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin soiled with ice at outside bar, not touching ice directly. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave sides, shelf for storage of clean pans. **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
27
Mar 13, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
52
Sep 29, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. **Warning** - From follow-up inspection 2023-09-29: Same **Time Extended**
23-03-4
95
Sep 28, 2023
Routine - Food
8 critical violations. 1 major violation. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Coleslaw 50 f prepared 4 hours 25 minutes ago. Explained. **Warning**
03D-06-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cheese sauce 90 at 3:27,85 at 3:47 as per chef cooling since 1:30 pm at this rate of cooling it will not reach 70 within 2 hours. Manager put cheese sauce on ice. **Warning**
03D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimps and clams stored over French fries in upright freezer on cook line. Manager rearranged. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef steaks stored over raw pork ribs in walk in cooler. Explained and manager rearranged. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Swiss cheese 52 , provolone cheese 49, both over stocked bottom section 43 ,lobster mix 45, diced tomatoes 45 lettuce tomato setup 59, ( over stocked . Prepared 4 hours 15 minutes ago. As per manager all over 4 .25 hours in this cooler Mac n cheese 129, black beans 129, marinara 129 reheating 3 hours in alto-Shaam . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 52 , provolone cheese 49, both over stocked bottom section 43 ,lobster mix 45, diced tomatoes 45 lettuce tomato setup 59, ( over stocked . Prepared 4 hours 15 minutes ago. As per manager all over 4 .25 hours in this cooler **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Coleslaw 50 f prepared 4 hours 25 minutes ago. Explained. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mac n cheese 129, black beans 129, marinara 129 reheating 3 hours in alto-Shaam . **Warning**
03E-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one **Warning**
11-27-4
Basic - Food stored on floor. Box of oil stored on floor in dry food storage room. Manager moved box on shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. **Warning**
23-03-4
25
Mar 9, 2023
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale.Roma Quartered Artichoke hearts can severely dented at the seams .5 lb 8 oz
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese ,48 top section,40 bottom section as per manager less than 2 hours in this cooler. Manager discarded all cheese over 43 f.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on splitter at mop sink. **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice tea dispenser nozzles. Manager cleaned. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice and lemon wedge in hand sink at outdoor bar area.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle. Manager labeled **Corrected On-Site**
41-17-4
Basic - Cove molding at floor/wall juncture broken/missing. By three compartment sink area
36-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At server station. Manager discarded the cup **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on top shelf over prep table.explained
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust accumulated on.Window sills ,blinds and stainless steel in pass thru window ( server side ) employee cleaned all window sills. **Corrective Action Taken**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimps thawing at room temperature in pan at prep sink. Shrimps temperature 29 f. Employee turned on the water. **Corrected On-Site**
06-01-5
37
Jan 23, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Aug 17, 2022
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Tuna, mandarins,
01B-01-4
High Priority - Raw animal food stored ( boxes of raw steaks) over/not properly separated from ready-to-eat food.( boxes of crab meat) Inside walk-in cooler. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed containers overstocked on cook line set up station, coleslaw, lobster salad, potatoes salad 46-50°F cold Holding Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator removed overstocked products **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of cheese melted on cook line. A container with cooked onions 121°F hot Holding Per operator product stored for approximately 2 hours. Operator moved to flat top grill for reheating **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No hot running water on mens bathroom at 86°F
27-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed inside walk-in cooler a container with unwashed pineapple and unwashed strawberry stored above cooked rice and carrot cake. Operator stored properly **Corrected On-Site**
08B-17-4
Basic - No handwashing sign provided at a hand sink used by food employees.at mens bathroom. Emailed sign to operator **Corrected On-Site**
31B-04-4
45
Frequently Asked Questions
When was Bonefish Mac's Sports Grille last inspected?
The most recent health inspection at Bonefish Mac's Sports Grille on file is from Aug 13, 2025. The public record contains 12 inspections in total.
What is the most common violation at Bonefish Mac's Sports Grille?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Bonefish Mac's Sports Grille.
How does Bonefish Mac's Sports Grille compare to other restaurants in Wellington?
Bonefish Mac's Sports Grille most recently scored 61 out of 100, which is lower than the Wellington average of 71.
Has Bonefish Mac's Sports Grille's inspection record improved over time?
Yes. Recent inspections at Bonefish Mac's Sports Grille have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bonefish Mac's 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 Mac's Sports Grille inspected?
Based on the inspection history on file, Bonefish Mac's Sports Grille is inspected around four times per year on average.
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