BONEFISH MAC'S SPORTS GRILLE
10880 FOREST HILL BLVD, Wellington FL 33414
Last inspected Aug 13, 2025 · 9 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
OCT 24
FEB 25
JUL 25
AUG 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. At outside bar area: Approximately 9 flies flying around at bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,220
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030050 | Feb 24, 2025 | May 29, 2025 | $800 |
| 2--2024071486 | Oct 11, 2024 | Jan 6, 2025 | $300 |
| 2--2022053356 | Aug 17, 2022 | Feb 15, 2023 | $1,200 |
| 2--2022014410 | Feb 24, 2022 | Apr 13, 2022 | $400 |
| 2--2017050136 | Oct 5, 2017 | Nov 28, 2017 | $520 |
Inspection history
9 visits, newest first
Aug 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 handled raw chicken tenders placing them in fryer basket, employee changed gloves then handled soiled fryer basket handle to remove product from fryer and handled clean and sanitized bowl, discussed with operator employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cut lettuce (50F - Cold Holding); shredded (49F - Cold Holding) per operator unit not working and product held on ice, discussed with operator who moved product in cooler to time is a public health control until unit is fixed, provided operator with time is a public health control form, operator filled out form and time marked products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked chicken wings (49F - Cooling) at 11:40 since 11:00 to 49F at 12:15, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to speed rack to allow adequate air flow cooling.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout restaurant multiple ceiling tiles and air vents soiled with accumulated food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize areas.
Show the remaining 1 finding ▾
Floor tiles missing and/or in disrepair. In kitchen in front of deep fryers multiple floor tiles broken and in disrepair, discussed with operator to repair or replace.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate0 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. Walk in cooler Deep covered container with Cooked potatoes at 10:36am(50F cooling) per operator product cooling since yesterday. See stop sale
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 grabbed glove that felt on the floor and proceeded to grabbed clean container with lettuce. Employee washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored in same container with raw prime rib inside walk in cooler. Operator removed raw ground beef
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep covered container with Cooked potatoes at 10:36am(50F cooling) per operator product cooling since yesterday. See stop sale
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table cooked beans 147F reheating, Per operator product was done reheating and moved to steam table for holding for approximately 5 minutes. Operator moved back to stovetop to reheat to 165F +
Toxic substance/chemical improperly stored. Under table by back door. Flies chemical stored next to bamboo skewers use for food. Operator removed
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 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 began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle unwashed onions then began handling clean knife and touched clean cutting board; no hand wash. Employee washed hands.
Live, small flying insects found. At outside bar area: Approximately 9 flies flying around at bar area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler at fryer station: raw shrimp stored over bag with cheese. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit across from salad station: cheese(48F - Cold Holding) As per operator, stored since 30 mins. Not prepped or portioned today. Stored double panned; over stacked. Operator moved to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: house made cheese sauce (52F at 11:05am; 51F at 11:40am - Cooling) As per operator, cooling since 9am. At current rate of cooling, item will not cool to 41F in a total of 6 hours. Operator moved to freezer to quick chill.
Oct 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Wall soiled with accumulated grease, food debris, and/or dust.
Oct 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 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. Observed dishwasher handled dirty dishes then handled clean dishes; no hand wash. Dishwasher washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touched clothes then handled clean pan in flip top cooler; no hand wash. Manager washed hands.
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 across from flat top grill: lemon butter (55F - Cold Holding) As per manager, stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line stored beside stove top: milk (58F - Cold Holding) As per manager, item was used to prepare a meal and was left out for approximately 15 mins. Not prepped or portioned today. Operator moved item to quick chill in the walk in cooler. At flip top cooler across from flat top grill: lemon butter (55F - Cold Holding) As per manager, stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: sauce from chicken (45F - Cold Holding) As per manager, taken out of cooler to remove some sauce from pan; left out for 20 mins. Not prepared or portioned today. Advised placed to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At flat top grill: cooked black beans (106F at 10:22am; 120F at 11:02am- Reheating) As per manager, reheating since 10am. As per manager, product is done reheating and was placed in the steam table. Beans did not reheat to 165F in 2 hours. Manager reheated to 178F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At fryer: butter milk batter (65F at 10:45am; 60F at 11:40am - Cooling) As per manager, prepped and cooling since 10:00am. At current rate of cooling, item will not cool to 41F in 4 hours. Advised operator to quick chill or place on Time as a Public Health Control. At walk in cooler: avocado ranch with buttermilk (50F at 10:15am; 50F at 10:49am- Cooling) As per manager, cooling since 2 mins. Item stored covered and in large quantity. At current rate of cooling, item will not cool to 41F in 4 hours. Operator to uncovered.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lemon butter made more than 24hrs not date marked. Stuffed shrimp made more than 24hrs not date marked. Operator date marked.
Some Clam/mussel/oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin soiled with ice at outside bar, not touching ice directly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave sides, shelf for storage of clean pans.
Wall soiled with accumulated grease, food debris, and/or dust.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked seafood rolls in walk in cooler Removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (52F - Cooling)at 11:30 am to 51F at 11:50 am since 11 am in sand which reach in cooler. Moved to another cooler.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at outdoor bar
Equipment in poor repair. Plastic lid to chicken wings cracked in walk in cooler
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in reach in cooler at end of cook line
Soiled dry wiping cloth in use. In front of steam table
Standing water in bottom of reach-in-cooler. Sandwhich cooler
Stored food not covered. Onions outside walk in freezer
Working containers of food removed from original container not identified by common name. Flour
Sep 29, 2023□ 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority1 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cheese sauce 90 at 3:27,85 at 3:47 as per chef cooling since 1:30 pm at this rate of cooling it will not reach 70 within 2 hours. Manager put cheese sauce on ice.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimps and clams stored over French fries in upright freezer on cook line. Manager rearranged.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef steaks stored over raw pork ribs in walk in cooler. Explained and manager rearranged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Swiss cheese 52, provolone cheese 49, both over stocked bottom section 43,lobster mix 45, diced tomatoes 45 lettuce tomato setup 59, ( over stocked. Prepared 4 hours 15 minutes ago. As per manager all over 4.25 hours in this cooler Mac n cheese 129, black beans 129, marinara 129 reheating 3 hours in alto-Shaam.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 52, provolone cheese 49, both over stocked bottom section 43,lobster mix 45, diced tomatoes 45 lettuce tomato setup 59, ( over stocked. Prepared 4 hours 15 minutes ago. As per manager all over 4.25 hours in this cooler
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Coleslaw 50 f prepared 4 hours 25 minutes ago. Explained.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Coleslaw 50 f prepared 4 hours 25 minutes ago. Explained.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mac n cheese 129, black beans 129, marinara 129 reheating 3 hours in alto-Shaam.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
Food stored on floor. Box of oil stored on floor in dry food storage room. Manager moved box on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
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.