BONEFISH GRILL
3971 S TAMIAMI TR · SARASOTA · Sarasota County · FL 34231
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 3
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked salmon (50F – Cooling) in the walk in cooler. The operator stated the salmon had been held overnight. The operator discarded the salmon. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked salmon (50F – Cooling) in the walk in cooler. The operator stated the salmon had been held overnight. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F – Cold Holding); cut lettuce (49F – Cold Holding); cooked ground beef (45F – Cold Holding); raw tuna (45F – Cold Holding); cheese cake (47F – Cold Holding); cooked pasta (47F – Cold Holding); feta cheese (49F – Cold Holding); blue cheese crumbles (49F – Cold Holding) in the reach in coolers at the end of the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator iced down the foods in the reach in cooler. Observed tomatoes (51F – Cold Holding) in the reach in cooler nearest the dishmachine on the cook line stored in a double metal pan. The operator removed the outer metal pan. **Corrective Action Taken** **Warning**
Intermediate 3
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed ice dumped in the handwashing sink at the server station.
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed fresh garlic with mixed with oil on time for public health control and the written plan not filled out.
Basic 5
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed a paper bowl with no handle used as a scoop for kosher salt in the prep area. The operator removed the paper bowl. **Corrected On-Site**
10-12-5Basic – In-use ice scoop stored on soiled surface between uses. Observed ice scoop for the bar stored in the speed rack touching liquor bottles. The operator removed the scoop for sanitization. **Corrected On-Site** **Repeat Violation**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ladle stored in 91F standing water on the cook line. Observed in-use bar utensils stored in 66F standing water behind the bar. The operator removed the utensils from the standing water. **Corrected On-Site** **Repeat Violation**
25-05-4Basic – Single-service articles improperly stored. Observed a box of paper napkins stored on the floor in the storage area. The operator properly stored the napkins. **Corrected On-Site**
29-11-4Basic – Water leaking from fans in the walk in cooler.
Inspector observations synchronized from DBPR on September 30, 2026 2:01 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 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.