BONEFISH GRILL
9897 LAKE WORTH RD, Lake Worth FL 33467 · 561.965.2663
Last inspected Mar 10, 2026 · 9 visits since August 2023
DEC 23
SEP 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 live small flying insects found at bar landing on bar top. Discussed with operator to kill clean and sanitize. 1 live small flying insect In kitchen by managers office discussed with operator to kill clean and sanitize.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071786 | Sep 2, 2025 | Feb 2, 2026 | $760 |
Inspection history
9 visits, newest first
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Establishment not maintaining clam/mussel/oyster tags for 90 days. Advised operator to hold tags for 90 days
Handwash sink used for purposes other than handwashing. Knives stored in handwash sink Operator removed
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority4 Intermediate1 Basic
Show 12 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 touched clean equipment used to crush vegetables; no handwash Employee washed hands and operator removed soiled equipment
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw tuna then touched clean mixing bowl used for fries; no handwash Employee washed hands and operator removed mixing bowl
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer: raw beef patties stored over cooked rice - not all products commercially packaged. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw tuna stored over pastry filled with cooked chicken Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fliptop cooler 2: chopped tomatoes (51F - Cold Holding); cooked shrimp paste (51F - Cold Holding) Fliptop cooler1: canned Palm (45F - Cold Holding) overnight; blue cheese (50F - Cold Holding); feta cheese (50F - Cold Holding); cream sauce (51F - Cold Holding); as per operator products stored overnight Not prepped or portioned today See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fliptop cooler 2: chopped tomatoes (51F - Cold Holding); cooked shrimp paste (51F - Cold Holding) Fliptop cooler1: canned Palm (45F - Cold Holding) overnight; blue cheese (50F - Cold Holding); feta cheese (50F - Cold Holding); cream sauce (51F - Cold Holding); as per operator products stored overnight Not prepped or portioned today See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms (127F - Hot Holding); cooked artichoke (127F - Hot Holding); cheese sauce (110F - Hot Holding); lemon butter sauce (109F - Hot Holding); honey garlic bourbon sauce (130F - Hot Holding) As per operator products stored an hour ago Operator over products to reheat to 165F
Establishment not maintaining clam/mussel/oyster tags for 90 days. Advised operator to hold tags for 90 days
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (104F at 2:25pm / same at 3:25pm - Cooling) as per operator since 30 minutes ago; At the current rate of cooling the product will not cool down to 70F within a total of 2 hours Operator removed lid portioned cabbage (48F at 2:35pm / - Cooling) as per operator since 30 minutes ago; portioned Brussels sprouts (50F at 2:40pm / 53F at 3:27pm - Cooling) as per operator since an hour ago At the current rate of cooling the product will not cool down to 41F within a total of 4 hours Operator moved into reach in coolers to quick chill
Handwash sink used for purposes other than handwashing. Knives stored in handwash sink Operator removed
No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator provided tags for Oysters at lowboy cooler at cook line
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (Sink and Surface 848ppm); Operator corrected Sanitizer Bucket to (Sink and Surface 700ppm);
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped beard with hand and after without washing hands employee handled container of cooked corn and shrimp in walk in cooler, discussed with operator employee washed hands.
Live, small flying insects found In kitchen approximately 3 small live flying insects landing on aluminum foil take out pans, and flying in dry storage area of kitchen, discussed with operator to kill flying insects and clean and sanitize areas.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken over raw mussels, discussed with operator who corrected storage of products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table lemon butter sauce (130F - Hot Holding) per operator product prepared on stove and hot held in unit until served, discussed with operator who chose to move product to time is a public health control.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler across from 4 door tall boy reach in cooler scampi butter (56F - Cooling) at 3:00 since 12:00 to 56F at 3:30, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to walk in freezer to rapid chill.
Feb 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale In kitchen on prep table butter sauce (53F - Cold Holding) per operator products removed from refrigerator approximately 30 minutes ago and left at room temperature until used to prepare sauce. Not prepared or portioned today. Discussed with operator who moved sauce back to walk in cooler.
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority2 Intermediate2 Basic
Show 13 findings ▾
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 was handling drain pipe used to drain flip top cooler and without washing hands resumed with touching containers of food in flip top. Discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee picked up Flip top cooler lid stored on ground and placed on top of flip top cooler without cleaning and sanitizing spoke with operator for employee to wash and sanitize.
Live, small flying insects found 1 live small flying insects found at bar landing on bar top. Discussed with operator to kill clean and sanitize. 1 live small flying insect In kitchen by managers office discussed with operator to kill clean and sanitize.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw tuna stored over bread, sauces, cut lettuce, operator corrected storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground beef stored over whole muscle steak operator corrected storage of products.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 packages of Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale In kitchen on prep table butter sauce (53F - Cold Holding) per operator products removed from refrigerator approximately 30 minutes ago and left at room temperature until used to prepare sauce. Not prepared or portioned today. Discussed with operator who moved sauce back to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked artichoke (125F - Hot Holding) per operator product cooked approximately 1.5 hours ago and held on steam table discussed hot holding with operator who moved product to stove to reheat to 165+F On expo table butter (90F - Hot Holding) per operator products not is heated on stove and held at room temperature on expo table until used discussed with operator who added to time is a public health control.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large container of cooked pasta (75F - Cooling) at 11:00 since 10:45 to 75F at 11:55 at this current rate of cooling product will not reach 70F within 2 hours. Discussed cooling with operator who moved product to walk in freezer.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen at cook line hand washing sink no hot water discussed with operator to turn on hot water.
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 packages of Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink sitting on food prep at cook line operator removed.
Sep 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep Reach in cooler; cooked rice 47-48F at 2:00pm (Cooling overnight) food stored in large quantities in large bags and sealed. At current rate of cooling food did not reach 41F within 6 hrs. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep Reach in cooler; cooked rice 47-48F at 2:00pm (Cooling overnight) food stored in large quantities in large bags and sealed. At current rate of cooling food did not reach 41F within 6 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait Station; milk (46F - Cold Holding); creamer (46F - Cold Holding) foods held in unit for 3 hrs. Foods not prepared or portioned today.- operator discarded.
Spray bottle containing toxic substance not labeled. Bleach not identified in spray bottle, 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. -Walk in Cooler; Frozen commercially packaged fish bearing label to be removed from package thawing under refrigeration, operator removed from packaging.
Wet wiping cloth not stored in sanitizing solution between uses. Cook-line wiping cloths not stored in saintizing solution.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....Risotto 49°, clam butter sauce 49°, shredded cheese 53°, artichoke 52°F in top cold welll at sauté station at kitchen and cut lettuce 55° F, seared tuna 55°, breaded shrimp 53°F, Asian home made sauce 55°F in flip top reach in cooler across from grill at kitchen. Food being held more than 4 hours. stop sale issue. Employee discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food....raw breaded shrimp, seared tuna above Asian sauce, tarter sauce, cut lettuce in reach in cooler at kitchen. Employee discarded food due to temperature abuse.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Risotto 49°, clam butter sauce 49°, shredded cheese 53°, artichoke 52°F in top cold welll at sauté station at kitchen and cut lettuce 55° F, seared tuna 55°, breaded shrimp 53°F, Asian home made sauce 55°F in flip top reach in cooler across from grill at kitchen. Food being held more than 4 hours
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of tools to measuring temperature at Dishmachine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...ice cream scoop in 71° F water. Employee replace hot water at 175° and turned on machine to keep hot.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed to go bowl in flour. Operator removed and replaced with a scoop.
Exterior take out side door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer by expo line.
Old labels stuck to food containers after cleaning. Observed on clean pan shelf in dishroom. Operator removed.
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.