BONEFISH GRILL
10950 SAN JOSE BLVD, Jacksonville FL 32223 · 904.370.1070
Last inspected Aug 14, 2026 · 9 visits since July 2023
AUG 24
FEB 25
AUG 25
JAN 26
AUG 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Mahi-mahi 132°, shrimp 130°. Coking temp. Manager intervened and had seafood items reheated to 165-170°
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In protein grill reach in cooler fish, shrimp, shrimp, chicken at 45-47F. Person in charge states breaker was tripped, reset during inspection. Iced item down. Retemped at 43F or below by end of inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic oil and roasted garlic held on time per person in charge with no time mark. Person in charge marked appropriately.
Clam/mussel/oyster tags not marked with last date served. Several oyster tags missing date last served.
Handwash sink used for purposes other than handwashing. Towels stored in server hand wash sink by dishpit. Pitcher stored in cookline hand wash sink. Items were removed.
Show the remaining 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at server area hand wash sink by dishpit. Person in charge provided.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop stored in water at 84F uncovered and in splash range of hand wash sink. Person in charge removed.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. One dented can on storage rack. Moved by manager.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on butter in a pan at prep line. Placed about 11 am. Marked by manger.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date of use.
Handwash sink not accessible for employee use at all times. Large food container in prep line Hand Wash Sink. Inaccessible. Moved by manager
Handwash sink used for purposes other than handwashing. food container stored in prep line Hand Wash Sink. Moved by manager
No soap provided at handwash sink. No soap at dispenser at Hand Wash Sink by rear prep. Replaced by manger.
Aug 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High Temperature 147 by probe. Establishment high temperature testing test strip did not change color.
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Displayed food not properly protected from contamination. Cut lemons, limes at bar uncovered. Covered by manger.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High Temperature 147° by probe. Establishment high temperature testing test strip did not change color.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta 47°. 48°. 46°. Cheese dip 47°. Artichoke 47°. (Overnight cold holding temperatures) Reach in cooler at end of cook line near Hand Wash Sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 47°. 48°. 46°. Cheese dip 47°. Artichoke 47°. (Overnight cold holding temperatures) Reach in cooler at end of cook line near Hand Wash Sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at 2 kitchen Hand Wash Sinks. Replaced by manger.
Bathroom door left open other than during cleaning or maintenance. Men's restroom door open.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door with self closing mechanism disabled.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
Employee with no beard guard/restraint while engaging in food preparation. Food service employees with no beard restraint.
Standing water in bottom of reach-in-cooler. Standing water at base of reach in cooler. Prep line.
Feb 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Displayed food not properly protected from contamination. Cut lemons at frontline bar not covered. Covered by manger.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
Handwash sink used for purposes other than handwashing. Container lid in Dish machine Hand Wash Sink. Moved by manager.
Ceiling tile missing. Missing ceiling tiles by wait-station / prep area. Per Person In Charge Work in progress.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing over box potato. Moved by manager.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Mahi-mahi 132°, shrimp 130°. Coking temp. Manager intervened and had seafood items reheated to 165-170°
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
Handwash sink used for purposes other than handwashing. Utensils in Dish machine line Hand Wash Sink. Moved by manager.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Digital Ambient display reading 66 ° (actual Ambient 40°F )
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle, degreaser, at Dish machine line. Marked by manger.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items by food related items by wait-station. Moved by manager
Employee with no hair restraint while engaging in food preparation. Cook at cookline with long braided hair. Employee secured hair later.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Water pitcher under soap dispenser. Moved by manager
Plumbing system in disrepair. Loose faucet at Hand Wash Sink by Dish machine.
Jan 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table counter : Tomato butter 55°. Placed 2 hours before. Items In make table/Reach in cooler : Slaw 48°. Salsa 48°. Pasta 48°. Heart of Palm (cooked) 50°. Items Moved by manager. Placed few hours before.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on whipped butter at wait station. Marked by manager.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked greens 120°, cooked potatoes 125°. Cheese 120°. Items reheated to 170-175 by manager. Items placed about 2 hrs before.
Bathroom door left open other than during cleaning or maintenance. Rear employee restroom door left open. Closed by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled Employee apron over cleaned pans on dry rack. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. soiled cooler gaskets. Prep line.
Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.
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.