BONEFISH GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over crab meat at the walk-in cooler . Operator switch it . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen area .

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.

Basic - Food storage container/container lid cracked or broken. Plastic cracked container used to stored butter at the hot hold table .

Basic - Standing water in bottom of reach-in-cooler. Bottom of prep table . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad table ; cut lettuce (54F - Cold Holding). Fish table ; cod fish (46F - Cold Holding); calimari (46F - Cold Holding); raw shrimp (46F - Cold Holding). Operator stated last time take temperature was 2 hours ago at 40 f and he discarded the lettuce and add ice to the fish . Corrective Action Taken

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. Missing some .

Basic - Equipment in poor repair. Top of salad table door in disrepair.

Basic - Single-service articles improperly stored. To go cup stored on floor by the office.

Basic - Standing water in bottom of reach-in-cooler. Fish cooler . Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steamed spinach (129F - Hot Holding),cooked mashed potatoes (126F - Hot Holding). Operator stated that the spinach less than 2 hours and the mashed potatoes been there for more than 3.5 hours and he decided to put it on time control form Operator fill time control foam while conducting my inspection and he decided to discarded the item any way . Corrective Action Taken

Intermediate - No soap provided at handwash sink. The employee hand sink the other side from the kitchen. Operator add soap to dispenser Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment in poor repair. Top of make table .

Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Repeat Violation

Basic - Food storage container/container lid cracked or broken. In use broken container used as storage for the shrimp. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom table and drawer under fryer .

Basic - Standing water in bottom of reach-in-cooler. Bottom of fish cooler . Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. at the kitchen Operator put it at the sanitizer buckets . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (47F - Cold holding)- mozzarella cheese (48F - Cold Holding). Operater stated last time check was 38 less than 3 hours ago . At different cooler than the last time that's why I didn't AC . Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. The reach-in cooler back area.

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout kitchen .

Basic - Food storage container/container lid cracked or broken. 3 plastic containers cracked at the storage shelves the one facing the dishwasher. Operater discarded. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Top of make table the small one facing the fryer .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of the reach-in freezer the one have the ice cream .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table.

Basic - Water leaking from pipe and/or faucet/handle. Mop sink .

Basic - Working containers of food removed from original container not identified by common name. Panko no label . Corrected On-Site

High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. 122f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cod fish (50f-cold holding ).

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted mushrooms 129f-hot holding. Second temperature was 165f. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Buildup of food debris/soil residue on equipment door handles. Through kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Equipment in poor repair. Microwave above salad station interior is chipping. Operator immediately removed microwave Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lettuce lids at salad station. Operator removed lids. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. At handsink by back reach in cooler and at bar Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon vacuumed packed not thawed according to manufacturer instructions. Per operator and time stamp, salmon was pulled from freezer at 3:06pm. Operator immediately cut open upon discovery an hour later 3:06 salmon thaw Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Flat top grill not being used. Operator plans to discard

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp and Scallops (47F - Cold Holding) from yesterday Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp and Scallops (47F - Cold Holding) shrimp and Scallops (47F - Cold Holding) from yesterday Repeat Violation Admin Complaint

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. Operator provided instructions to clean blood. Provided form. Operator printed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Verified ownership with operator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drink and cell phone. Manager removed Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid, manager discarded. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Light not functioning.hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table surface.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tuna (45F - Cold Holding); crab cakes (44F - Cold Holding) from yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (45F - Cold Holding); crab cakes (44F - Cold Holding) from yesterday. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. July date in the middle of June. Manager changed order. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./ ice bucket, manager turned over. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ cooler fan .

Basic - Water leaking from pipe and/or faucet/handle.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./ shrimp and scallops (50°F - Cold Holding) from 2 days ago

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ shrimp and scallops (50°F - Cold Holding)

High Priority - Employee drank then engaged in food preparation without washing hands. / Manager educated staff and staff member washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./ Observed asparagus from yesterday (50°F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ Observed asparagus from yesterday (50°F - Cold Holding)

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./ Observed Jaleel and Cheyenne

Basic - Buildup of food debris/soil residue on equipment door handles./ Observed on reach- in coolers.

Basic - Equipment and utensils not properly air-dried - wet nesting. / Observed lexon bins with water trapped between. Manger pulled apart to dry . Corrected On-Site

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. / Observed on hood vents over stove and back prep area.

Basic - Reach-in cooler shelves with rust that has pitted the surface./ Observed on reach- in cooler across from salad station.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./ Observed unwashed asparagus and tomatoes over cut lettuce in walk-in cooler. Manager moved items. Corrected On-Site

Basic - Water very slow draining water in handwash sink. / Observed on bar station.