Bonefish Grill
10950 San Jose Blvd, Jacksonville, FL 32223 · Permanent Food Service · License 2613398
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 2 repeats), 1 basic-18
- Administrative complaint on Aug 14Counts in full until a follow-up finds the problems fixed-20
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 14, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In protein grill reach in cooler fish, shrimp, shrimp, chicken at 45-47°F. Person in charge states breaker was tripped, reset during inspection. Iced item down. Retemped at 43°F or below by end of inspection.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Garlic oil and roasted garlic held on time per person in charge with no time mark. Person in charge marked appropriately.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Several oyster tags missing date last served.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Towels stored in server hand wash sink by dishpit. Pitcher stored in cookline hand wash sink. Items were removed.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Missing paper towels at server area hand wash sink by dishpit. Person in charge provided.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice cream scoop stored in water at 84°F uncovered and in splash range of hand wash sink. Person in charge removed.
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.