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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BONEFISH GRILL in FORT LAUDERDALE currently holds an InspectFL Health Score of 76.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 20 total violations — 5 critical, 7 major, 8 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 30, 2026 shows 7 observation rows: 3 critical, 2 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BONEFISH GRILL has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile Entrance of cook line of cook line, grease and food spills.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Cook line- Spray with cooking oil. Employee placed label
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam-at 11:pm ; cooked rice (118-140F - Reheating); mash potatoes (135-144F - Reheating) since 8:30 am. Employee discarded.
- [03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam-at 11:pm ; cooked rice (118-140F - Reheating); mash potatoes (135-144F - Reheating) since 8:30 am. See stop sale
- [12A-29-4] 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 wearing gloves touched garbage trash can, then grabbed a clean plate to prepare customer order, using same gloves. After manager educated employee on proper hand wash procedures , employee discarded gloves, washed hands and put in new pair of gloves.
- [16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water temperature device or thermo labels available on site.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area -employee provided.
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