Bonefish Grill

4545 Weston Rd, Weston, FL 33331 · Permanent Food Service · License 1621047

Official report

out of 100

Grade A

Safety score 96 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Basic · 3 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
4 basic
-4
Safety score96

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct282026

Routine inspection

4 violations found

First visitOct 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
- 4 Basic
What the inspector cited
Basic4
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed handle of spoon in contact with pickle onions. Operator removed
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  sink and surface(820)
  Soiled dry wiping cloth in use.
  On cook line
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee cell phone on cook line
Official report, on the Florida DBPR website

Earlier inspections 1

Jul242026C79Routine inspection10 violations, 3 high priority No follow-up needed

First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 3 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in cooling drawer on cook line fresh crab pc (44-45°F - Cold Holding) per operator not portion or prepared today held in cooling drawer overnight.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen package fish tuna and snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in cooling drawer on cook line fresh crab pc (44-45°F - Cold Holding) per operator not portion or prepared today held in cooling drawer overnight. See stop sale
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage.
  Emailed consumer advisory for oysters.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed plastic container and lids stored in handwashing sink at prep table. Operator removed.
  Fixed on the spot
Basic4
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish tuna and snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee beverage container on cook line. Employee removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Inside salt and pepper garlic mixture on cook line. Operator removed.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.