BONEFISH GRILL

High Priority - Live, small flying insects found 2 live flies in back door area of kitchen

Intermediate - Handwash sink not accessible for employee use at all times. Bag of water in hand wash sink in back prep area. Operator removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Gray cutting board in cook line area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vertical reach in cooler in prep area. Operator had employee clean during inspection. Corrected On-Site

High Priority - Ice with placed soiled container/equipment. Soda gun line stored touching ice in ice bin behind the bar. Manager brought pan to put line in. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in bottom of sliced tomatoes container in reach in behind cook line. Discussed with manager.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee brought a dirty pan to the dish room, touched the wall, then touched a clean plate and cooked food without changing his gloves or washing hands. Discussed with manager who asked him to wash his hands. However he continued working on food without washing his hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46F shrimp in reach in cooler cook line manager moved, 2nd temp 40F at 12:30 Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of bread drawer in wait staff area. Manager moved. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils next to grill in standing water at 122F. Manager moved to grill. Checked again at 1:29 pm 177F. Corrected On-Site

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Lettuce stored with plastic package of goat cheese on top in prep salad area. Spinach stored with plastic bag of spinach on top in prep salad area. Manager moved. Corrected On-Site Corrected On-Site

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 touched soiled plastic cover of timer and did not wash hands. Discussed importance of washing hands.

High Priority - Food with mold-like growth. See stop sale. Dijon mustard containing 2 cups with mold like growth on the label and around the edges of the top of container. Manager threw away.

High Priority - Presence of insects, rodents, or other pests. 1 live fly dining room 1 live fly kitchen

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 portions of beef dumplings in container marked 09/07. Manager discarded. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fresh garlic and olive oil 85F on cook line 1lbs, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52F coleslaw prep area 1st temp 2:26, 2nd temp 30F 3:25 , 47F feta prep area 40F 3:25 pm 2nd temp (manager placed in freezer). tomato slices 48F reach in cook line 2:57 pm, 41F 2nd temp at 3:27 pm (manager put ice bag on top) Olive oil and fresh garlic on cook line 85F, see stop sale. Manager filled out time as a public health control to add to hold on time for future use. Corrected On-Site

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. 2 squeeze bottles of unlabeled sauces in prep area. Manager voluntarily discarded. 1 squeeze bottle of oil and herbs 6oz, see stop sale 1 squeeze bottle sauce stop sale 6 oz, see stop sale

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Although numerous time as a public health control labels were used, many items were not listed in paperwork. DBPR time as a public health control paperwork was completed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks on prep area tables, manager removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic covers on timers soiled on cook line. Manager replaced covers.

Basic - Working containers of food removed from original container not identified by common name. Numerous sauce/squeeze bottles throughout kitchen not labeled. Manager places labels on containers. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, employee filled pitcher with water.

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

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. For 23 employees

Basic - Current Hotel and Restaurant license not displayed. At the bar are, February 1, 2023.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks above prep tables, manager discarded. Corrected On-Site

Basic - Floor area(s) covered with standing water. At the prep area and walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, big container with white substance, manager labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (46F - Cold Holding); diced tomato (44F - Cold Holding) Recheck 4F Recheck 42F Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in prep area 88F. Operator turned hot water valve on Hand wash sink in cook line area 76F. Operator turned hot water valve on Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of serving line

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice buildup in walk-in freezer. Floor bulging Repeat Violation

Basic - Interior microwave has accumulation of grease/food debris. Repeat Violation

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