BONEFISH GRILL
4635 PGA BLVD, Palm Beach Gardens FL 33418 · 813-282-1225
Last inspected Feb 23, 2026 · 12 visits since December 2023
APR 24
JUL 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026028307 | Feb 23, 2026 | May 6, 2026 | $400 |
| 2--2025066691 | Aug 13, 2025 | Sep 29, 2025 | $800 |
| 2--2023071947 | Dec 6, 2023 | Jan 29, 2024 | $200 |
Inspection history
12 visits, newest first
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooling drawers, raw chicken (45F-Cold Holding); raw calamari (45F - Cold Holding), not prepared or portioned today. Operator stated items held approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 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 touched their personal phone then handled containers of food for an order without washing their hands - educated operator- employee washed hands.
Live, small flying insects found At dishwashing area- approximately 15 small flying insects landing on walls, shelves and clean dishes and containers. At To-go/ expo / serve station near kitchen- approximately 5 small flying insects landing on boxes of spoons and shelving. At back prep/ kitchen area- approximately 3 small flying insects landing on clean containers, singled service items above prep counter and ice machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cook line- cut tomatoes 45F- cold holding, sliced cheese 45F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator placed ice bags on food to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at cook line- cooked artichokes 102F- hot holding - food out of temperature for 1 hour- operator placed on stove to be reheated.
Toxic substance/chemical improperly stored. At chemical storage area- chemical bottles store over containers of napkins and catering container covers- operator removed
Feb 3, 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 ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F- Corrected to 160F)
Jan 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F- Corrected to 160F)
Handwash sink not accessible for employee use at all times. At handwash sink by dishwashing area- sink blocked by kart with clean dish racks- operator removed.
Jan 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F- Corrected to 160F)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline -Cooked mushrooms 120F- hot holding- food out of temperature for 3 hours- operator moved to stove to be reheated.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline -raw lobster 45-47F at 3:30 to 44F-45F at 4:15 ( cooling since 12:15), diced tomatoes, 46-47F at 3:30 ( cooling since 12:15) cream sauce 46-48F at 3:30 to 46-47F at 4:15 ( cooling since 12:15) at current rate of cooling food will not reach to 41F within remaining time - operator moved to walk in freezer to quick chill.
Handwash sink not accessible for employee use at all times. At handwash sink by dishwashing area- sink blocked by kart with clean dish racks- operator removed.
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed undercooked tuna stored above ready to eat crab. Manager rearranged for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scallops (48F - Cold Holding); crab (47F - Cold Holding); fish (48F - Cold Holding) in cooler, as per manager,items were in cooler approximately 2 hours after noticing temperatures rising. Manager put items in freezer to rapid chill. All items fell below 41F within 20 minutes.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored next to food items.
Stored food not covered. Observed fish stored uncovered in freezer.
Apr 12, 2024Call 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
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster tails (44-45F - Cold Holding) cooked shrimp and scallops mix (45F - Cold Holding) in flip top cooler per operator less than 4 hours. Not portioned or prep today. Operator placed ice packed on top. Observed elbow macaroni (44-45F - Cold Holding) stored in drawer per operator held less than four hours. Operator placed in walk-in cooler to chill. Observed calamari (54F - Cold Holding); chicken strips (54F - Cold Holding); cod strips (54F - Cold Holding)at fry station drawer per operator not prep or portion today. Held less than 4 hours. Operator placed ice packs on products. Observed Fry station; calamari (54F - Cold Holding); chicken strips 2 drawers under char grill mussels (48F - Cold Holding); cooked shrimp and scallops (48F - Cold Holding) held less than 4 hours. Operator placed ice bags o top of items.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator had beef thermometer to test machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster tails (44-45F - Cold Holding) cooked shrimp and scallops mix (45F - Cold Holding) in flip top cooler per operator less than 4 hours. Not portioned or prep today. Operator placed ice packed on top. Observed elbow macaroni (44-45F - Cold Holding) stored in drawer per operator held less than four hours. Operator placed in walk-in cooler to chill. Observed calamari (54F - Cold Holding); chicken strips (54F - Cold Holding); cod strips (54F - Cold Holding)at fry station drawer per operator not prep or portion today. Held less than 4 hours. Operator placed ice packs on products. Observed Fry station; calamari (54F - Cold Holding); chicken strips 2 drawers under char grill mussels (48F - Cold Holding); cooked shrimp and scallops (48F - Cold Holding) held less than 4 hours. Operator placed ice bags o top of items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lemon butter (118F - Hot Holding) cooked mushroom sauce (132F - Hot Holding) stored in double pans in steam table. Per operator held less than four hours. Operator removed double pans.
Handwash sink not accessible for employee use at all times. Observed step ladder blocking hand sink at prep station. Operator removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator had beef thermometer to test machine
Spray bottle containing sanitizer toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Old labels stuck to food containers after cleaning.
Dec 6, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at end of cookline- raw salmon 45-46F- cold holding, crab dip 45-46F- cold holding, raw cod 45-46F- cold holding, raw lobster 45-46F- cold holding, fish dip 45-46F-cold holding, clam sauce 45-46F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler at end of cookline- shredded cheese 45-46F- cold holding - food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. At cookline- handwash sink used to fill pitcher with water- educated operator - operator removed pitcher.
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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. At flip top cooler at end of cookline- raw salmon 45-46F- cold holding, crab dip 45-46F- cold holding, raw cod 45-46F- cold holding, raw lobster 45-46F- cold holding, fish dip 45-46F-cold holding, clam sauce 45-46F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at end of cookline- raw salmon 45-46F- cold holding, crab dip 45-46F- cold holding, raw cod 45-46F- cold holding, raw lobster 45-46F- cold holding, fish dip 45-46F-cold holding, clam sauce 45-46F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler at end of cookline- shredded cheese 45-46F- cold holding - food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- mushroom sauce 119F- hot holding- food out of temperature for 2 hours- operator moved to be reheated to 165F.
Handwash sink used for purposes other than handwashing. At cookline- handwash sink used to fill pitcher with water- educated operator - operator removed pitcher.
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.