BONEFISH GRILL

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Reading 197f Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Lexan containers in dish area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta (46F - Cold Holding); blue cheese crumbles (50F - Cold Holding) In cooler since 9am. Manager discarded Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand sink blocked by trash can

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Reaching 212°. Advised to contact ecolab

Basic - Food stored on floor. Boxes on floor in freezer. Advised manager to place on racks Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on cook line drawers Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Ground beef at prep sink. Manager turned on water Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese double panned observed at 61f. Manager threw away Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager states they have ordered

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink next to dish machine needs batteries

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alexa A.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar bin Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer cooler gasket soiled Wire pan shelf above grill soiled in grease

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (48F - Cold Holding); jasmine rice (51F - Cold Holding) In cooler overnight Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Surface cleaner stored with wood skewers and boxed Chardonnay Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Metal bars in sink on cooks line Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with mold-like substance. Multiple vents and ceiling tiles throughout dining room are soiled in mold like substance. Metal vents Throughout kitchen are soiled

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lid on calimari cracked in walk in cooler - From follow-up inspection 2024-10-02: Time Extended

Basic - - From initial inspection : Basic - Vent not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed heavily rusted flaky vent above food storage area. - From follow-up inspection 2024-10-02: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Low boy Reach in cooler door on cookline has exposed insulation - From follow-up inspection 2024-04-10: Time Extended

High Priority - Dented/rusted cans present. See stop Heart of palms can dented 5.25lbs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fryer station ; diced tomatoes (63F - Cold Holding); dumplings (63F - Cold Holding); cooked crab meat (59F - Cold Holding), stocked this morning, suggest rapid chill on items. Operator placed on ice and in walk in freezer. Cooler plug had tripped, replugged in cooler. Retemped lump crab 43F Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to fill pitcher Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cookline Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over back line accumulated dust and grease Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Unlabeled seasoned flour Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in sink Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Side kitchen door leading to patio

Basic - Food storage container/container lid cracked or broken. Manager threw away Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Chef killed during inspection Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Line sink blocked by garbage can Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between shelf and bottom of microwave Corrected On-Site

Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface. Cooks line double cooler. 2. Cracked lids Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Spice buckets on cooks line

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Ice scoop, Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses.