BONEFISH GRILL
300 TERMINAL DR T3 E-F, Fort Lauderdale FL 33315 · 954.359.1485
Last inspected Jan 26, 2026 · 9 visits since October 2023
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab meat (51F - Cold Holding)at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately one hour. Operator put food inside reach in freezer to quick chill.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 2 findings ▾
No hot running water at three-compartment sink. Observed 74F hot water at triple sink in kitchen.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed 74F hot water at kitchen hand wash sink.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
No hot running water at three-compartment sink. Observed 74F hot water at triple sink in kitchen.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed 74F hot water at kitchen hand wash sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pesto (51F - Cold Holding) at prep table in kitchen. Per operator, food not prepped or portioned today. Food stored out of temperature for approximately two hours. Operator put food inside reach in freezer to quick chill.
Bowl or other container with no handle used to dispense food. Observed condiment cup stored inside Parmesan cheese container at salad station. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored inside 85F water at cook line. Employee put container on grill to heat water to 135F.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup and food debris around rim of fry freezer at cook line.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab meat (51F - Cold Holding)at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately one hour. Operator put food inside reach in freezer to quick chill.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Original container of toxic substance or chemical does not bear the manufacturer's label. Observed unlabeled bottle of soap stored at dish washing area. Operator labeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator on storage procedures for thawing reduced oxygen packaged fish. Operator had employee removed fish from packaging.
Equipment and utensils not properly air-dried - wet nesting. Observed wet containers stacked on dry dish rack.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna, thawed, stored in packaging inside walk in cooler. Operator removed tuna from packaging.
Nothing was found. The inspector recorded no violations at all.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.