Bonifay Restaurant Partners
Last inspected: Feb 12, 2026
90
Score
Bonifay Restaurant Partners appears in inspection records seven times, starting in 2022. Inspectors last stopped by on Feb 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to six violations.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited three times.
The city-wide average for The Villages sits at 80, putting Bonifay Restaurant Partners on the better side of that line. The record is unremarkable in either direction.
7
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in back prep area
31B-05-4
90
Jun 6, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Live, small flying insects found. 1 fly crawling on table near can opener attached to table in back prep area.
35A-02-7
High Priority - Toxic substance/chemical improperly stored. Bottles of soap refills on shelf above bread, employees moved soap. **Corrected On-Site**
41-10-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment cooks fish to 135F cools item in cooler then finishes cooking when ordered.
03C-89-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from Handwash sink on patio nearest storage closets.
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of salamander cooking equipment.
22-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on shelf above bread with the food contact surface facing up, operator flipped boxes. **Corrected On-Site**
25-06-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on ice machine plastic piece, duct tape on food containers in produce walk in cooler, and duct tape on bar reach in cooler behind inside bar.
14-71-4
Basic - Equipment in poor repair. Brown cutting board with cut marks/disrepair.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen when fully closed you can see sun shining through indicating a door gap.
35B-01-4
Basic - Food stored on floor. Soda bags/boxes on floor in outside storage closet,
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers. Exterior of salamander equipment.
23-03-4
Basic - Single-service articles improperly stored. Containers of togo boxes on floor in side storage closet.
25-05-4
39
Dec 26, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop sale issued for one pan of butter packets at 67F on top of reach in cooler.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onion straws 88F in drawer not. Discussed Time as a Public Health Control (TPHC) with kitchen manager. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued for one pan of butter packets at 67F on top of reach in cooler.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice in sink at bar.
31A-11-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed berries on shelf over ready to eat foods in walk in cooler near back door. At bar: unwashed produce on shelf over ready to eat foods in reach in cooler.
08B-17-4
55
Apr 4, 2024
Routine - Food
1 critical violation.
View 1 violation
Wiping Cloths Properly Used and Stored
FL-41
86
Nov 20, 2023
Routine - Food
1 critical violation. 2 major violations. 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. 0ppm at outdoor bar area, operator replaced sanitizer jug
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles in bar area
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit expired
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
23-03-4
67
Jun 9, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
52
Nov 7, 2022
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef stroganoff prepped 11/6 (58F - Cooling); beef stroganoff prepped 11/6 (60F - Cooling)
03D-02-5
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. Both dish machines in bar area 0ppm. Operator states they will wash and sanitize in kitchen dish machine.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. brats (48F - Cold Holding) recheck 42F ; beef hot dogs (48F - Cold Holding) recheck 41F ; burger patties (50F - Cold Holding) recheck 42F ; sliced ham (47F - Cold Holding) recheck 43F ; sliced turkey (48F - Cold Holding)recheck 36F **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at splitter added to mop sink faucet. At hose attachment side
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink in in outdoor bar area. Operator removed **Corrected On-Site**
31A-09-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. See stop sale
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in prep area
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle in prep area. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris. Produce walk in cooler shelves Produce cooler fan guards
23-03-4
41
Frequently Asked Questions
When was Bonifay Restaurant Partners last inspected?
The most recent health inspection at Bonifay Restaurant Partners on file is from Feb 12, 2026. The public record contains seven inspections in total.
What is the most common violation at Bonifay Restaurant Partners?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Bonifay Restaurant Partners.
How does Bonifay Restaurant Partners compare to other restaurants in The Villages?
Bonifay Restaurant Partners most recently scored 90 out of 100, which is higher than the The Villages average of 80.
Has Bonifay Restaurant Partners' inspection record improved over time?
No. Recent inspections at Bonifay Restaurant Partners have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Bonifay Restaurant Partners 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 Bonifay Restaurant Partners inspected?
Based on the inspection history on file, Bonifay Restaurant Partners is inspected around two times per year on average.
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