BONEFISH GRILL

Name: BONEFISH GRILL
Address: 4701 SW COLLEGE RD, OCALA, FL, 34474, US
Rating: 70.3

4701 SW COLLEGE RD, OCALA, FL 34474

License #5202567

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BONEFISH GRILL in OCALA currently holds an InspectFL Health Score of 70.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 52 total violations — 21 critical, 5 major, 26 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 3, 2025

The latest inspection on January 26, 2026 shows 12 observation rows: 4 critical, 0 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•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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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler , observed commercially process vacuum sealed fish (mahi) thawing since 01/25/26 (2:00pm) still inside bags (total of 32).
[14-38-4] Food storage container/container lid cracked or broken. At the salad cooler, in use lid cracked, Manager discarded.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers in front of dish machine.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
[28-26-5] Sewage/wastewater backing up through floor drains. Gray water coming up through drain under dish machine (clear water), observed all water drain
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Male employee at the cook line indicated chicken was fully cooked and ready to serve, temperature was 160F, employee left chicken on the grill, Temperature reached 173F.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler , observed commercially process vacuum sealed fish (mahi) thawing since 01/25/26 (2:00pm) still inside bags (total of 32).
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, wet wiping cloth out of sanitizer bucket, manager discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, crab 48F, cut tomatoes 48F and 45F, butter milk 45F, Manager moved to walk-in freezer, temperatures dropped to 40F.
[10-08-5] Ice scoop handle in contact with ice. At the bar area, ice scoop touching ice, manager removed the scoop.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At the prep area., manager moved off the floor
[29-08-4] Plumbing system in disrepair. Drain underneath dish machine unable to hold all the water from dish machine.

Disposition: Emergency order recommended
[08B-42-4] Food stored outside. Four bags of water softener salt stored directly on sidewalk beside building.
[21-05-5] Cloth used as a food-contact surface. Dry towel on top of clean silverware.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of two reach in coolers on cookline soiled with food debris. 2. Mold-like substance like substance around nozzles of soda fountain machine.
[16-48-4] Old food and/or old labels stuck to clean dishware/utensils. On several clean pans on clean dish shelf.
[25-06-4] Single-service articles not stored inverted or protected from contamination. White trays on shelves over prep table.
[28-26-5] Wastewater backing up through floor drains. Grey water coming up through drain under dish machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filled bucket at hand sink under oven on cookline.
[38-01-4] Light shield damaged/in disrepair. Light shield in ware wash area hanging from ceiling.
[35A-03-4] Dead roaches on premises. 1. One dead roach on bottom shelf inside cabinet in bar area. 2. Two dead roaches on floor in bar area, beside trash can.
[14-38-4] Food storage container/container lid cracked or broken. Seasoning container cracked on cookline. Lettuce bin in salad cooler cracked.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Food debris on shelves over make tables on cook line. 2. Shelves with dust in wait station. 3. Exterior of bulk flour containers in dry storage soiled with food debris. 4. Mold-like substance like substance on reach in cooler gaskets and doors at bar. 5. Mold-like substance like substance on cabinet doors.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Three oyster tags without date last served written on them.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in keg cooler.
[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. Male employee dropped gloves on floor then picked it up and put it on and began cooking without washing hands.
[35A-02-7] Live, small flying insects found One live fly in kitchen.
[36-51-4] Building components, attachments or fixtures in poor repair. Hole in ceiling near office. Broken cove molding under prep sink. Ceiling vents rusty near back door.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of bin of chips in dessert area. Purse on table over single service items near server computer station. Moved during this inspection.
[41-10-4] Toxic substance/chemical improperly stored. Stainless steal cleaner on top of dish machine. Moved during this inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
[12A-13-4] 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. Male employee with gloved hands touched clothes then placed soiled dish with other soiled dishes and continued to touch clean utensil without washing hands.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on hose connection side of splitter at mop sink.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee put on beard guard then put on gloves without washing hands. Manager addressed with employee.
[36-22-4] Floor area(s) covered with standing water. On floor in dry storage room. On floor in bar area. On floor in ware wash area.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Two male employees. Employees put on beard guards.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager only able to provide four oyster tags to inspector. Inspector reviewed process for handling oyster tags during this inspection.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1. Three live roaches crawling on wall in dry storage area of kitchen near managers office and fish prep area. 2. Two live roaches in cabinet located in bar area.
[35A-23-4] Roach excrement and/or droppings present. Roach excrement on wall in dry storage room near office.
[31B-03-4] No soap provided at handwash sink. Hand wash sink at bar had no soap.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind triple sink soiled with mold-like substance like substance.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets while pouring oil.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Containers of unwashed berries on shelf over jug of garlic and pan of pasta in walk in cooler. Moved.

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