BONEFISH GRILL
12301 LAKE UNDERHILL RD STE #101, Orlando FL 32828 · 407-275-2397
Last inspected May 7, 2026 · 6 visits since November 2023
MAR 24
SEP 24
MAR 25
SEP 25
MAY 26
— STEADY
5 inspections within 14 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. Cod fish (50f-cold holding ).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023025990 | Feb 2, 2023 | Jun 14, 2023 | $200 |
| 4--2018007693 | Dec 14, 2017 | Mar 1, 2018 | $200 |
Inspection history
6 visits, newest first
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen area.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Show the remaining 2 findings ▾
Food storage container/container lid cracked or broken. Plastic cracked container used to stored butter at the hot hold table.
Standing water in bottom of reach-in-cooler. Bottom of prep table.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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.
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.
Equipment in poor repair. Top of salad table door in disrepair.
Single-service articles improperly stored. To go cup stored on floor by the office.
Standing water in bottom of reach-in-cooler. Fish cooler.
Mar 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
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.
No soap provided at handwash sink. The employee hand sink the other side from the kitchen. Operator add soap to dispenser
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.
Equipment in poor repair. Top of make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food storage container/container lid cracked or broken. In use broken container used as storage for the shrimp.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom table and drawer under fryer.
Standing water in bottom of reach-in-cooler. Bottom of fish cooler.
Wet wiping cloth not stored in sanitizing solution between uses. at the kitchen Operator put it at the sanitizer buckets.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
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.
Non-pitting surface rust on food-contact equipment. The reach-in cooler back area.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food storage container/container lid cracked or broken. 3 plastic containers cracked at the storage shelves the one facing the dishwasher. Operater discarded.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Top of make table the small one facing the fryer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of the reach-in freezer the one have the ice cream.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Water leaking from pipe and/or faucet/handle. Mop sink.
Working containers of food removed from original container not identified by common name. Panko no label.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
In-use utensil stored in water at or above 135 degrees Fahrenheit. 122f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cod fish (50f-cold holding ).
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.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. Through kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Equipment in poor repair. Microwave above salad station interior is chipping. Operator immediately removed microwave
Food storage container/container lid cracked or broken. Lettuce lids at salad station. Operator removed lids.
In-use tongs stored on equipment door handle between uses. Tongs on grill handle
No handwashing sign provided at a hand sink used by food employees. At handsink by back reach in cooler and at bar
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
Unnecessary items/unused equipment on the premises. Flat top grill not being used. Operator plans to discard
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.