BONEFISH GRILL
4701 SW COLLEGE RD, Ocala FL 34474 · 352.873.3846
Last inspected Aug 21, 2026 · 14 visits since December 2023
NOV 24
JAN 25
NOV 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1. Three live roaches crawling on wall in dry storage area of kitchen near manager's office and fish prep area. 2. Two live roaches in cabinet located in bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026004335 | Nov 21, 2025 | Feb 9, 2026 | $400 |
Inspection history
14 visits, newest first
Aug 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at the cook line, (next to oven): cream 44F, milk 44F, liquid eggs 50F, Manager moved to freezer, temperatures dropped to 38F. On cook line, make tables: cream 44F, milk 44F, liquid eggs 50F (moved to freezer, temperatures dropped to 38F), fish 38F, slaw 60F, cut tomatoes 59F and 56F, salsa with cooked onions 53F, oyster 52F, crab cakes 48F, lobster 49F, fish 51F, cooked scallops 48F, sauce with dairy 51F, tuna 47F, steak 48F, 48F and 47F, burgers 49F, pork chops 45F, chicken 44F, pasta 48F, cut tomatoes 51F, cheese 48F, vegetables 58F Stop sale. White sauce 51F manager add ice.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employee
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler (make table) whit an ambient temperature of 52F, also at the end of the cook line (standing cooler) with ice build, also coolers with cracked and broken gaskets.
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on cook line (make tables and standing cooler at the end of the cook line: slaw 60F, cut tomatoes 59F and 56F,salsa with cooked onions 53F, oyster 52F, crab cakes 48F, lobster 49F, fish 51F, cooked scallops 48F, sauce with dairy 51F, tuna 47F, steak 48F, 48F and 47F, burgers 49F, pork chops 45F, chicken 44F pasta 48F, cut tomatoes 51F, cheese 48F, vegetables 58F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at the cook line, (next to oven): cream 44F, milk 44F, liquid eggs 50F, Manager moved to freezer, temperatures dropped to 38F. On cook line, make tables: cream 44F, milk 44F, liquid eggs 50F (moved to freezer, temperatures dropped to 38F), fish 38F, slaw 60F, cut tomatoes 59F and 56F, salsa with cooked onions 53F, oyster 52F, crab cakes 48F, lobster 49F, fish 51F, cooked scallops 48F, sauce with dairy 51F, tuna 47F, steak 48F, 48F and 47F, burgers 49F, pork chops 45F, chicken 44F, pasta 48F, cut tomatoes 51F, cheese 48F, vegetables 58F Stop sale. White sauce 51F manager add ice.
Clam/mussel/oyster tags not marked with last date served. For oysters.
Handwash sink used for purposes other than handwashing. Sink at the bar used to dumped drinks.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employee
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler (make table) whit an ambient temperature of 52F, also at the end of the cook line (standing cooler) with ice build, also coolers with cracked and broken gaskets.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, manager discarded.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet.
Food storage container/container lid cracked or broken. In use lids and containers cracked.
In-use tongs stored on equipment door handle between uses. Tong on oven handle.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handles in direct contact with cut lettuce, manager removed the cups.
Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers on cook line soiled with dirty standing water and food residue.
Standing water in bottom of reach-in-cooler. All coolers on cook line.
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Male employee at the cook line indicated chicken was fully cooked and ready to serve, temperature was 160F, employee left chicken on the grill, Temperature reached 173F.
Sewage/wastewater backing up through floor drains. Gray water coming up through drain under dish machine (clear water), observed all water drain
Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, observed commercially process vacuum sealed fish (mahi) thawing since 01/25/26 (2:00pm) still inside bags (total of 32).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, crab 48F, cut tomatoes 48F and 45F, butter milk 45F, Manager moved to walk-in freezer, temperatures dropped to 40F.
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. In walk-in cooler, observed commercially process vacuum sealed fish (mahi) thawing since 01/25/26 (2:00pm) still inside bags (total of 32).
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers in front of dish machine.
Food storage container/container lid cracked or broken. At the salad cooler, in use lid cracked, Manager discarded.
Ice scoop handle in contact with ice. At the bar area, ice scoop touching ice, manager removed the scoop.
Plumbing system in disrepair. Drain underneath dish machine unable to hold all the water from dish machine.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, wet wiping cloth out of sanitizer bucket, manager discarded.
Wiping cloth sanitizing solution stored on the floor. At the prep area., manager moved off the floor
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 24, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee with gloved hands touched clothes then placed soiled dish with other soiled dishes and continued to touch clean utensil without washing hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee put on beard guard then put on gloves without washing hands. Manager addressed with employee.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee dropped gloves on floor then picked it up and put it on and began cooking without washing hands.
Nov 22, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee with gloved hands touched clothes then placed soiled dish with other soiled dishes and continued to touch clean utensil without washing hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee put on beard guard then put on gloves without washing hands. Manager addressed with employee.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee dropped gloves on floor then picked it up and put it on and began cooking without washing hands.
Live, small flying insects found One live fly in kitchen.
Roach activity present as evidenced by live roaches found. 1. Three live roaches crawling on wall in dry storage area of kitchen near manager's office and fish prep area. 2. Two live roaches in cabinet located in bar area.
Dead roaches on premises. 1. One dead roach on bottom shelf inside cabinet in bar area. 2. Two dead roaches on floor in bar area, beside trash can.
Nov 21, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 31 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority5 Intermediate17 Basic
Show 31 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee with gloved hands touched clothes then placed soiled dish with other soiled dishes and continued to touch clean utensil without washing hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee put on beard guard then put on gloves without washing hands. Manager addressed with employee.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee dropped gloves on floor then picked it up and put it on and began cooking without washing hands.
Live, small flying insects found One live fly in kitchen.
Roach activity present as evidenced by live roaches found. 1. Three live roaches crawling on wall in dry storage area of kitchen near manager's office and fish prep area. 2. Two live roaches in cabinet located in bar area.
Roach excrement and/or droppings present. Roach excrement on wall in dry storage room near office.
Toxic substance/chemical improperly stored. Stainless steal cleaner on top of dish machine. Moved during this inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on hose connection side of splitter at mop sink.
Wastewater backing up through floor drains. Grey water coming up through drain under dish machine.
Clam/mussel/oyster tags not marked with last date served. Three oyster tags without date last served written on them.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager only able to provide four oyster tags to inspector. Inspector reviewed process for handling oyster tags during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of two reach in coolers on cookline soiled with food debris. 2. Mold-like substance like substance around nozzles of soda fountain machine.
Handwash sink used for purposes other than handwashing. Employee filled bucket at hand sink under oven on cookline.
No soap provided at handwash sink. Hand wash sink at bar had no soap.
Building components, attachments or fixtures in poor repair. Hole in ceiling near office. Broken cove molding under prep sink. Ceiling vents rusty near back door.
Cloth used as a food-contact surface. Dry towel on top of clean silverware.
Dead roaches on premises. 1. One dead roach on bottom shelf inside cabinet in bar area. 2. Two dead roaches on floor in bar area, beside trash can.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of bin of chips in dessert area. Purse on table over single service items near server computer station. Moved during this inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets while pouring oil.
Employee with no beard guard/restraint while engaging in food preparation. Two male employees. Employees put on beard guards.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
Floor area(s) covered with standing water. On floor in dry storage room. On floor in bar area. On floor in ware wash area.
Food storage container/container lid cracked or broken. Seasoning container cracked on cookline. Lettuce bin in salad cooler cracked.
Food stored outside. Four bags of water softener salt stored directly on sidewalk beside building.
Light shield damaged/in disrepair. Light shield in ware wash area hanging from ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Food debris on shelves over make tables on cook line. 2. Shelves with dust in wait station. 3. Exterior of bulk flour containers in dry storage soiled with food debris. 4. Mold-like substance like substance on reach in cooler gaskets and doors at bar. 5. Mold-like substance like substance on cabinet doors.
Old food and/or old labels stuck to clean dishware/utensils. On several clean pans on clean dish shelf.
Single-service articles not stored inverted or protected from contamination. White trays on shelves over prep table.
Standing water in bottom of reach-in-cooler. Reach in keg cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Containers of unwashed berries on shelf over jug of garlic and pan of pasta in walk in cooler. Moved.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind triple sink soiled with mold-like substance like substance.
Jan 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw salmon trays stored above ready to eat lobster, manager moved.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers, manager moved.
Food storage container/container lid cracked or broken. Lids and containers cracked.
In-use wet wiping cloth/towel used under cutting board. Wet whipping cloth under in use cutting board, manager removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler and freezer soiled, Manager started cleaning.
Single-service articles improperly stored. To go containers at the server station and cook line not inverted, Manager inverted.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
Working containers of food removed from original container not identified by common name. At the cook line spray bottle with yellow substance not labeled, manager labeled.
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, ambient air temperature 50F.
Nov 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Also underneath, (overnight products) tune 50F, raviolis 48F Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 48F, cheese sauce 49F, scallop mix 50F, goat cheese 53F, sauce 55 and 49F, all items placed in cooler at 10:45am, Manager moved to freezer to dropped temperatures down, temperatures reached 42F. Also underneath, (overnight products) tune 50F, raviolis 48F Stop Sale. At the salad station, tuna 44F, 48F, 46F and 45F
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, ambient air temperature 50F.
Nov 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority3 Intermediate11 Basic
Show 19 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee working at the dish machine area with dirty dishes jump to cook line and handle clean utensils and placed food in fryer.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed Female server touching cut lemons, inspector instructed to use utensils or gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Also underneath, (overnight products) tune 50F, raviolis 48F Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 48F, cheese sauce 49F, scallop mix 50F, goat cheese 53F, sauce 55 and 49F, all items placed in cooler at 10:45am, Manager moved to freezer to dropped temperatures down, temperatures reached 42F. Also underneath, (overnight products) tune 50F, raviolis 48F Stop Sale. At the salad station, tuna 44F, 48F, 46F and 45F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the service window, soup 77F, overnight product, Stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda gun soiled, employee cleaned during inspection.
Handwash sink used for purposes other than handwashing. Handwash sink at the salad cooler area used to dumped ice.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. At the server station, cup no handle inside sugar container, manager removed the cup.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, ambient air temperature 50F.
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. In walk-in cooler, observed raw salmon loins in vacuum sealed bags at 30F, salmon was moved 10/31/24 pm from freezer to cooler, manager immediately opened all loins.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink on prep tables and above prep tables, no straw no lid Manager discarded all.
Employee with no beard guard/restraint while engaging in food preparation. Two male employees at the cook line.
Food storage container/container lid cracked or broken. Multiple containers and lids cracked
Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in front of ice machine, manager moved.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of all microwaves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line heavily soiled.
Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line
Working containers of food removed from original container not identified by common name. At the server station container with white substance not labeled, manager labeled sugar.
Jan 23, 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, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority2 Intermediate11 Basic
Show 19 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Chilean sea bass 122F after cook determined fish was ready to serve, cook placed fish in oven then 158F before serving to customer.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee removed hat then continued to touch plate without washing his hands.
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. Dish machine thermostat is reading 178.5F during rinse cycle. Inspector thermometer registering 156F.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: pan of raw fish stored over pan of artichoke hearts. Moved during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table on cookline: tomatoes 51F-55F, employee stated product was filled one hour prior. In server station: whipped butter blend 64F in ice bath. Food is not submerged in ice. Manager added ice to the bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pass thru window: lobster butter made with whipped butter blend 127F and 99F. Butter will be reheated then hot held.
Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns at bar have slimey substances. Interior of all reach in units on cookline soiled with food debris.
Handwash sink used for purposes other than handwashing. Pitcher in sink at bar. Removed during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of paper towels. Manager moved.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
Food storage container/container lid cracked or broken. Several broken lids on in use containers and on clean dish shelf. Manager began discarding.
In-use tongs stored on equipment door handle between uses. One set on cooler door at cookline. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers on cookline. Gaskets soiled on several reach in coolers on cookline.
Open dumpster lid. Lids open on two dumpsters. Closed.
Standing water in bottom of reach-in-cooler. Bottom of reach in cooler on cookline.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer on top of bin of flour near back door. Moved.
Unpackaged food not protected from environmental sources of contamination during preparation. Lime and lemon in tray with peeler on customer side of drink bar. Citrus peel used to make drinks. Placed on back counter.
Water draining onto floor surface. Under ice bin at bar, water draining on floor.
Working containers of food removed from original container not identified by common name. Salt in dry storage with no label. Labeled.
Dec 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler between cook line grills: lettuce (48F - Cold Holding); tomatoes (47F - Cold Holding); cheese (48F - Cold Holding); noodles (47F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager had employee place bags of ice on items, cheese (40F - Cold Holding); lettuce (42F - Cold Holding); tomatoes (43F - Cold Holding); noodles (43F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Soda gun in middle of bar area.
No probe thermometer provided to measure temperature of food products. No probe thermometer available, battery not working properly.
Food stored on floor. Case of tuna stored on walk-in freezer floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to cook line grill.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grills. Gasket of reach-in cooler across from cook line grill.
Single-service articles improperly stored. To go containers stored on floor next to ice machine.
Standing water in bottom of reach-in-cooler. Reach-in cooler on cook line between grills.
Utility lines preventing proper floor cleaning. Air conditioning vents in dish area and prep area. Vents in front of cook line hood.
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.