BONEFISH GRILL
1761 W SR 434, Longwood FL 32750 · 407.331.0131
Last inspected Mar 20, 2026 · 8 visits since October 2023
OCT 24
MAR 25
MAY 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - roasted garlic in oil (72f - Cold Holding)
★ 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 |
|---|---|---|---|
| 4--2026028952 | Mar 20, 2026 | Jun 2, 2026 | $400 |
Inspection history
8 visits, newest first
Mar 20, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - roasted garlic in oil (72f - Cold Holding)
Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - menu advertising "Fresh citrus juices" for Heatwave Martini and Dragon Fruit Margarita but the establishment uses commercially processed bottled juices.
Food-contact surface soiled with food debris, mold-like substance or slime. - cookline cutting boards
Accumulation of debris inside warewashing machine.
Show the remaining 7 findings ▾
Clean utensils stored between equipment and wall. - knife at cookline
Dishmachine missing baffles, curtains in wash/rinse tanks.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. - deep grout lines causing retention of standing water at cookline
In-use tongs stored on equipment door handle between uses. - tongs on grill handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - heavy grease build up on pipes and gas hoses behind kitchen equipment - grease build up on shelf above 4 burner range - dust build up on ceiling mounted camera
Water leaking from pipe and/or faucet/handle. - plumbing at hand wash sink at prep area
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine. - interior and door openings
Buildup of food debris/soil residue on equipment door handles. - salad station
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. - corner area near employee restroom
Floor soiled/has accumulation of debris. - below fryers
In-use tongs stored on equipment door handle between uses. - tongs hanging on grill handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - wooden shelf next ice cream cooler - walk in fan cover dusty
Wall soiled with accumulated grease, food debris, and/or dust. - at dish station
May 19, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 26, 2025Inspection 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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - 2 cook line employee wearing watch
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. - DDBSA 0 ppm. Chemical bottle empty. Manager replaced. Final reading 700.
Wiping cloth sanitizing solution stored on the floor. - at bar
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - Sea Bass (102-116 - Cooking). Manager cooked further. Final temp 148
Pesticide-emitting strip present in food prep area. - at bar area. Manager removed
Vacuum breaker missing at splitter added to mop sink faucet.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment and utensils not properly air-dried - wet nesting.
Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water at cook line
In-use tongs stored on equipment door handle between uses. - tongs on fryer door handle. Manager removed
No Heimlich maneuver/choking sign posted. - provided to operator
Old labels stuck to food containers after cleaning.
Feb 27, 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 ▾
Cutting board has cut marks and is no longer cleanable. Large white cutting boards on make tables at cooks line Small red and green cutting boards cooks line
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine final temperature is 143F. Advised operator to set up triple sink till dishwasher machine is fixed.
Cutting board has cut marks and is no longer cleanable. Large white cutting boards on make tables at cooks line Small red and green cutting boards cooks line
In-use knife/knives stored in cracks between pieces of equipment. Knife in between cold wells on cooks line In use tong and scooper stored on handle of warmer on cooks line
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ shane cashed
Floor area(s) covered with standing water. In the dish area
Floor soiled/has accumulation of debris. Grease build up where the recycling hose is stored,
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.