Bonefish Grill
26381 S Tamiami Tr Ste D, Bonita Springs, FL 34134 · Permanent Food Service · License 4605741
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 high priority (fixed by the Sep 18 follow-up), 1 basic-7
- Safety score93
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 visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR websiteWhat was still cited
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone near cook line.
More time given
- First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler near cook line; cooked crab salad (58°F - Cold Holding); feta cheese (59°F - Cold Holding); cooked onion (61°F - Cold Holding); raw scallops (58°F - Cold Holding); raw shrimp (59°F - Cold Holding); goat cheese (61°F - Cold Holding); raw steak (62°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler near cook line; cooked crab salad (58°F - Cold Holding); feta cheese (59°F - Cold Holding); cooked onion (61°F - Cold Holding); raw scallops (58°F - Cold Holding); raw shrimp (59°F - Cold Holding); goat cheese (61°F - Cold Holding); raw steak (62°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Basic1
Code 25, Single-service items: Single-service articles stored uncovered at server station.
Operator stored coffee filters covered.
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone near cook line.
For reporting purposes only.
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.