BONEFISH MAC'S SPORTS GRILLE

Name: BONEFISH MAC'S SPORTS GRILLE
Address: 10880 FOREST HILL BLVD, WELLINGTON, FL, 33414, US
Rating: 61.7

10880 FOREST HILL BLVD, WELLINGTON, FL 33414

License #6019928

🦞 Seafood ℹ️

61.7 Grade F / 100

Failing Health Score

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Latest inspection

August 13, 2025 · 5 findings · 2 critical

Complaint Full

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Quick take

BONEFISH MAC'S SPORTS GRILLE in WELLINGTON currently holds an InspectFL Health Score of 61.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on August 13, 2025. Across those visits, inspectors documented 52 total violations — 26 critical, 8 major, 18 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 26, 2025

The latest inspection on August 13, 2025 shows 5 observation rows: 2 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

89%

Inspector notes

Coverage note

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BONEFISH MAC'S SPORTS GRILLE has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[36-34-5] 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.
[36-17-5] 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.
[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 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.
[03A-02-5] 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.
[03D-15-4] 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.

Disposition: Warning Issued
[22-20-5] 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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave sides, shelf for storage of clean pans.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[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. Observed dishwasher handled dirty dishes then handled clean dishes; no hand wash. Dishwasher washed hands.
[12A-28-4] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[03E-02-5] 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.
[03D-15-4] 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.
[02C-02-5] 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.
[01C-03-4] Some Clam/mussel/oyster tags not marked with last date served.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Box of oil stored on floor in dry food storage room. Manager moved box on shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
[03D-01-5] 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.
[08A-02-6] 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.
[08A-20-5] 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.
[01B-02-5] 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 .
[03A-02-5] 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
[01B-38-5] 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.
[03D-06-5] 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.
[03E-02-5] 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 .
[11-27-4] 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