Bonaire Primary
Last inspected: Apr 22, 2026
100
Score
Across the available record, Bonaire Primary has 12 inspections on file, the first dated 2024. Inspectors last stopped by on Apr 22, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around one violation each.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited four times.
Bonaire Primary's latest score of 100 sits above the Bonaire average of 95. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 22, 2026
Routine
No violations found.
100
Dec 9, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Whipped cream cold holding in the dessert cooler temped at 60 deg f. Coleslaw (45 deg f), fish (45 deg f), shrimp (45 deg f), and chicken (44 deg f) all cold holding on ice bath at the cold line on the fryside of the kitchen. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: Whipped cream discarded during inspection. All other food was put into the walk in freezer, and management said they would not put it back out on the line until it was at 41 deg f. Foods held on ice bath did not have enough ice in the unit. Ice was added during inspection.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Chlorine sanitizer in the dish machine was registered at 0 ppm when it was tested with the test strips. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3. of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. Chlorine shall have at minimum 50 ppm as a reading with the test strips. COS: Fixed during inspection.
511-6-1.05(6)(n)
4-2A - food stored covered
(corrected on site)
Inspector notes: Cheesecake and lava cake stored uncovered in the dessert cooler. Tomatoes uncovered in the reach in freezer by the front walk in cooler. Shrimp and potatoes stored uncovered in the reach in cooler next to the front cold line. Shrimp stored uncovered in the double door reach in cooler in the back prep kitchen. CA: All food shall be stored covered to prevent overhead contamination. COS: Covered during inspection.
511-6-1.04(4)(c)
74
Aug 27, 2025
Routine
No violations found.
100
Jun 11, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Whipped cream cold holding in the dessert cooler temped at 60 deg f. Coleslaw (45 deg f), fish (45 deg f), shrimp (45 deg f), and chicken (44 deg f) all cold holding on ice bath at the cold line on the fryside of the kitchen. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: Whipped cream discarded during inspection. All other food was put into the walk in freezer, and management said they would not put it back out on the line until it was at 41 deg f. Foods held on ice bath did not have enough ice in the unit. Ice was added during inspection.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Chlorine sanitizer in the dish machine was registered at 0 ppm when it was tested with the test strips. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3. of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. Chlorine shall have at minimum 50 ppm as a reading with the test strips. COS: Fixed during inspection.
511-6-1.05(6)(n)
4-2A - food stored covered
(corrected on site)
Inspector notes: Cheesecake and lava cake stored uncovered in the dessert cooler. Tomatoes uncovered in the reach in freezer by the front walk in cooler. Shrimp and potatoes stored uncovered in the reach in cooler next to the front cold line. Shrimp stored uncovered in the double door reach in cooler in the back prep kitchen. CA: All food shall be stored covered to prevent overhead contamination. COS: Covered during inspection.
511-6-1.04(4)(c)
74
May 5, 2025
Routine
No violations found.
100
Dec 18, 2024
Routine
No violations found.
100
Dec 3, 2024
Followup
1 major violation. 1 minor violation.
View 2 violations
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Facility is doing key drop deliveries, but doesn't have a written agreement available to review, and no delivery temps were shown/written on key drop delivery invoices; CA: The food service establishment shall maintain records of the written agreement as well as show the temp of the products upon receipt of delivery. Will email me agreements. Manager has contacted company, and they will start writing temps on the invoice.
511-6-1.03(2)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Build up of food debris on outside of sandwich press. CA: Nonfood contact surfaces of equipment shall be kept free of an accumulation of food residue.
511-6-1.05(7)(a)
86
Nov 20, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Facility is doing key drop deliveries, but doesn't have a written agreement available to review, and no delivery temps were shown/written on key drop delivery invoices; CA: The food service establishment shall maintain records of the written agreement as well as show the temp of the products upon receipt of delivery. Will email me agreements. Manager has contacted company, and they will start writing temps on the invoice.
511-6-1.03(2)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Build up of food debris on outside of sandwich press. CA: Nonfood contact surfaces of equipment shall be kept free of an accumulation of food residue.
511-6-1.05(7)(a)
86
Sep 12, 2024
Routine
No violations found.
100
Jun 25, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: All tcs items out of temp in the stup ch unit by wic, and all tcs items out at the cold line. STUP cooler not working (no tcs items until fixed) and cold line needed more ice. Very hot in kitchen. All tcs items shall be maintained at 41 deg f or below; COS: All food discarded. Call when unit is fixed. Make sure unit is always filled with ice.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Fan in front of the handwashing sink at the bar. Handwashing sinks shall be maintained accessible at all times; COS: Moved during inspection.
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Dish machine (high heat) not reaching 180 deg f, only reaching 160 deg f. Hot water sanitization temperatures shall reach 165 deg f for a stationary rack, single temp machine and 180 deg f for all other machines; COS: 3 comp sink to be used. Vendor coming soon to fix.
511-6-1.05(6)(n)
17C - physical facilities installed, maintained, and clean
Inspector notes: Ceiling damaged in dry storage area. All physical facilities shall be maintained clean and in good repair.
511-6-1.07(5)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Vent hood baffles need to be cleaned. Intake ducts shall be cleaned so its not a source of contamination.
511-6-1.07(5)(d)
64
Mar 15, 2024
Routine
No violations found.
100
Jan 18, 2024
Followup
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: All tcs items out of temp in the stup ch unit by wic, and all tcs items out at the cold line. STUP cooler not working (no tcs items until fixed) and cold line needed more ice. Very hot in kitchen. All tcs items shall be maintained at 41 deg f or below; COS: All food discarded. Call when unit is fixed. Make sure unit is always filled with ice.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Fan in front of the handwashing sink at the bar. Handwashing sinks shall be maintained accessible at all times; COS: Moved during inspection.
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Dish machine (high heat) not reaching 180 deg f, only reaching 160 deg f. Hot water sanitization temperatures shall reach 165 deg f for a stationary rack, single temp machine and 180 deg f for all other machines; COS: 3 comp sink to be used. Vendor coming soon to fix.
511-6-1.05(6)(n)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Vent hood baffles need to be cleaned. Intake ducts shall be cleaned so its not a source of contamination.
511-6-1.07(5)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Ceiling damaged in dry storage area. All physical facilities shall be maintained clean and in good repair.
511-6-1.07(5)(a)
64
Frequently Asked Questions
When was Bonaire Primary last inspected?
The most recent health inspection at Bonaire Primary on file is from Apr 22, 2026. The public record contains 12 inspections in total.
What is the most common violation at Bonaire Primary?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Bonaire Primary.
How does Bonaire Primary compare to other restaurants in Bonaire?
Bonaire Primary most recently scored 100 out of 100, which is higher than the Bonaire average of 95.
Has Bonaire Primary's inspection record improved over time?
Results have been roughly steady. Inspections at Bonaire Primary have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bonaire Primary 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 Bonaire Primary inspected?
Based on the inspection history on file, Bonaire Primary is inspected around five times per year on average.
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