Bonefish Grill
1455 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1620807
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 4 basic-13
- Administrative complaint on Sep 23, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed at 2:08 p.m., lobster tails temps at 55°F in cook line cooler. Per operator, item transfer to unit at 10:00 a.m. Operator placed in ice bath and transfer to freezer for quick chill. -Observed shock oyster cold held at 50°F at prep station. Per operator, item transfer to unit less than 2 hours before inspection. Operator transfer to freezer for quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwashing machine temperature less than 160°F.
Repeat violationAdministrative complaint
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Operator removed and stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed heavy ice buildup inside walk in freezer.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Operator removed stickers from containers.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in walk in cooler .
Operator cleaned.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.