BONEFISH GRILL
4701 SW COLLEGE RD · OCALA · Marion County · FL 34474
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 2
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on cook line (make tables and standing cooler at the end of the cook line: slaw 60F, cut tomatoes 59F and 56F,salsa with cooked onions 53F, oyster 52F, crab cakes 48F, lobster 49F, fish 51F, cooked scallops 48F, sauce with dairy 51F, tuna 47F, steak 48F, 48F and 47F, burgers 49F, pork chops 45F, chicken 44F pasta 48F, cut tomatoes 51F, cheese 48F, vegetables 58F **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at the cook line, (next to oven): cream 44F, milk 44F, liquid eggs 50F, Manager moved to freezer, temperatures dropped to 38F. On cook line, make tables: cream 44F, milk 44F, liquid eggs 50F (moved to freezer, temperatures dropped to 38F), fish 38F, slaw 60F, cut tomatoes 59F and 56F, salsa with cooked onions 53F, oyster 52F, crab cakes 48F, lobster 49F, fish 51F, cooked scallops 48F, sauce with dairy 51F, tuna 47F, steak 48F, 48F and 47F, burgers 49F, pork chops 45F, chicken 44F, pasta 48F, cut tomatoes 51F, cheese 48F, vegetables 58F Stop sale. White sauce 51F manager add ice. **Repeat Violation** **Admin Complaint**
Intermediate 3
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. For oysters.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Sink at the bar used to dumped drinks.
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employee **Warning**
Basic 9
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler (make table) whit an ambient temperature of 52F, also at the end of the cook line (standing cooler) with ice build, also coolers with cracked and broken gaskets. **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, manager discarded. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cleaned stacked containers stored wet. **Repeat Violation**
14-38-4Basic – Food storage container/container lid cracked or broken. In use lids and containers cracked.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tong on oven handle.
10-06-5Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handles in direct contact with cut lettuce, manager removed the cups. **Corrected On-Site**
16-46-4Basic – Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers on cook line soiled with dirty standing water and food residue.
29-49-6Basic – Standing water in bottom of reach-in-cooler. All coolers on cook line. **Repeat Violation**
Inspector observations synchronized from DBPR on August 18, 2026 2:19 PM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.