BONEFISH GRILL
1880 N CONGRESS AVE, Boynton Beach FL 33426 · 561.732.1310
Last inspected Aug 21, 2026 · 14 visits since November 2023
JAN 25
AUG 25
OCT 25
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 10+ live roaches inside drawers of unused cooler across grill at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061674 | Aug 13, 2025 | Oct 14, 2025 | $2,000 |
| 2--2024048253 | Aug 19, 2024 | Sep 19, 2024 | $800 |
| 2--2023069160 | Nov 27, 2023 | Jan 16, 2024 | $200 |
| 2--2023067007 | Nov 8, 2023 | Dec 14, 2023 | $200 |
Inspection history
14 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. salmon (132F - Cooking) Operator returned salmon to grill to reach 145+F.
Non-food grade paper/paper towel used as liner for food container. Mint stored and in direct contact with paper towel at cook line flip top cooler. Operator removed paper towel.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over parsley and bread crumb mix not in commercial packaging at walk in freezer. Operator stored products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic oil (80F - Hot Holding) Observed at ambient temperature near grill area. Per operator, left out overnight. See stop sale.
Show the remaining 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic oil (80F - Hot Holding) Observed at ambient temperature near grill area. Per operator, left out overnight. See stop sale.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust.
Jun 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Sanitizer and wash Spray hose at dish sink lower than flood rim of sink at bar triple sink.
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. diced tomatoes (44F - Cold Holding) Observed at cook line flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for an undetermined amount of time. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (44F - Cold Holding) Observed at cook line flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for an undetermined amount of time. See stop sale.; butter (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for approximately 2.5 hours. Operator placed in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (111F - Hot Holding) Observed at steam well. Per operator, out of temperature for approximately 2.5 hours. Oper decided to add to time control. Operator placed time stamp for remaining 1.5 hours.
No paper towels or mechanical hand drying device provided at handwash sink. At employee bathroom and by dish machine hand wash sinks.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds Rice 150F-145F ( Reheating), on cook line, cooked and cooled yesterday. Cook placed rice back in oven.
Aug 13, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cook began working with food, handling clean pans and utensils after entering the kitchen, having breakfast in the dining room, without first washing hands. Cook went to wash his hands.
Roach activity present as evidenced by live roaches found. 1 live roach crawling on the top rim of steak drawer, disappearing inside the drawer door of cooler on cook line. 2 live roaches on the floor under steam table at cook line next to steak drawer.
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. Mac n cheese sauce 48F, tomato cream sauce 47F, Diablo Cream Sauce 49F, Seafood Stuffing 48F-50F, over night in cooler at the far north end of cook line. Foods have not been prepared or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac n cheese sauce 48F, tomato cream sauce 47F, Diablo Cream Sauce 49F, Seafood Stuffing 48F-50F, over night in cooler at the far north end of cook line. Foods have not been prepared or cooked today. See stop sale
In-use wet wiping cloth/towel used under cutting board on cook line.
Nonfood-contact surface soiled with grease and food debris shelf under steam table, knobs on steam table, gaskets and frames of steak drawers on cook line. Floor fan on cook line soiled. Cook line chest freezer outside soiled with grease and food debris.
Jan 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Cook filled up containers with water. Cook filled in prep sink.
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.
Wet wiping cloth not stored in sanitizing solution between uses on cook line. Cook placed in sanitizer container.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
1 grapefruit with mold-like growth in walk in cooler. See stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer labels available. Operator stated both on order.
Aug 27, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over seared tuna on speed rack in walk in cooler. Operator removed raw tuna.
In-use tongs stored on equipment door handle between uses. Chef removed.
Raw asparagus and cucumber not washed prior to preparation. Operator washed produce.
Aug 20, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5+ small flying insects on waitress counter at bar. 6+ small flying insects on soda dispenser at bar. 4+ small flying insects above drain behind garbage can at bar. 2. Small flying insects landing on closed ice bin at bar.
Raw animal food stored over/not properly separated from ready-to-eat food. Seared undercooked tuna stored over cooked risotto on speed rack in walk in cooler. Operator removed seared tuna.
Roach activity present as evidenced by live roaches found. 10+ live roaches inside drawers of unused cooler across grill at cook line.
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. Spicy cream sauce 45F, seafood stuffing 48F, crab meat 45F, in right flip top cooler on cook line over night, not prepped or cooked today. Pasta 47F, cream sauce 50F, lobster 47F, Ravioli 50F, scallops 49F, in upright cold holding unit next to grill. Food held over night in unit and was not prepped or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy cream sauce 45F, seafood stuffing 48F, crab meat 45F, in right flip top cooler on cook line over night, not prepped or cooked today. Pasta 47F, cream sauce 50F, lobster 47F, Ravioli 50F, scallops 49F, in upright cold holding unit next to grill. Food held over night in unit and was not prepped or cooked today. See stop sale
No paper towels or mechanical hand drying device provided at handwash sink on cook line and in wait station. Operator provided.
Cutting board has cut marks and is no longer cleanable, across fryers.
Employee coffee cup on a food preparation table next to steamer. Operator removed.cup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwaves on cook line.
Raw red peppers and onions not washed prior to preparation and cutting. Cook washed produce.
Wall soiled with accumulated grease, food debris, and/or dust at hand sink in wait station.
Nov 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 27, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Salad station lowboy - raw tuna over sliced cucumbers - operator inverted. Walk in cooler - raw salmon over cooked mussels - operator inverted.
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. single door reach in cooler - butter (54F - Cold Holding) operator states not portioned or prepared today held in reach in cooler since 11am more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. single door reach in cooler - butter (54F - Cold Holding) operator states not portioned or prepared today held in reach in cooler since 11am more than 4 hours - see stop sale salad station - feta cheese (54F - Cold Holding) operator states not prepared today and removed from walk in cooler 2 hours prior held in top unit of make table - operator moved to walk in cooler. fry station make table - shredded lettuce (51F - Cold Holding) not portioned or prepared today held in drawer under 2 hours - operator moved to walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooling - sliced hearts of Palm (51F - Cooling) 3:35pm cooling since 1:30pm recheck 4:35 54F. Operator moved to freezer to facilitate the cooling process.
Handwash sink used for purposes other than handwashing. Chemical spray bottle and straw wrapper inside bar hand sink - operator removed.
In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from grill station cutting board.
Wiping cloth sanitizing solution stored on the floor. At bar area - operator removed.
Nov 9, 2023Call 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. salad station - blue cheese (50F - Cold Holding); sliced hearts of Palm (51F - Cold Holding); feta cheese (61F - Cold Holding) operator states all removed from walk in cooler at 11am held over 4 hours - see stop sale. fry station - chopped tomatoes (63F - Cold Holding); feta cheese (60F - Cold Holding); portioned lump crab (74F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sauté station - sliced tomatoes (54F - Cold Holding) 4:00pm cooling since 11:30am - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - blue cheese (50F - Cold Holding); sliced hearts of Palm (51F - Cold Holding); feta cheese (61F - Cold Holding) all removed from walk in cooler at 11am held over 4 hours - see stop sale. fry station - chopped tomatoes (63F - Cold Holding); feta cheese (60F - Cold Holding); portioned lump crab (74F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. sauté station - sliced tomatoes (54F - Cold Holding) held over 4 hours - see stop sale. single reach in - butter fish (54F - Cold Holding); pumpkin ravioli (50F - Cold Holding) held bottom shelf of unit under 4 hours - operator moved to freezer for quick chill.
Nov 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Ra2 salon over pumpkin ravioli- operator moved ravioli.
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. salad station - blue cheese (50F - Cold Holding); sliced hearts of Palm (51F - Cold Holding); feta cheese (61F - Cold Holding) operator states all removed from walk in cooler at 11am held over 4 hours - see stop sale. fry station - chopped tomatoes (63F - Cold Holding); feta cheese (60F - Cold Holding); portioned lump crab (74F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sauté station - sliced tomatoes (54F - Cold Holding) 4:00pm cooling since 11:30am - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - blue cheese (50F - Cold Holding); sliced hearts of Palm (51F - Cold Holding); feta cheese (61F - Cold Holding) all removed from walk in cooler at 11am held over 4 hours - see stop sale. fry station - chopped tomatoes (63F - Cold Holding); feta cheese (60F - Cold Holding); portioned lump crab (74F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. sauté station - sliced tomatoes (54F - Cold Holding) held over 4 hours - see stop sale. single reach in - butter fish (54F - Cold Holding); pumpkin ravioli (50F - Cold Holding) held bottom shelf of unit under 4 hours - operator moved to freezer for quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sauté station - sliced tomatoes (54F - Cold Holding) 4:00pm cooling since 11:30am - see stop sale.
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.