Bonefish Grill
4701 SW College Rd, Ocala, FL 34474 · Permanent Food Service · License 5202567
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 Aug 17 routine inspection2 high priority (fixed by the Oct 19 follow-up, 1 repeat), 3 intermediate, 9 basic (2 repeats)-28
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 19, 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 - 1st follow-up visitAug 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cold holding: cooked vegetables 48°F, manager moved to freezer. All other food on time
Administrative complaintFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
One cooler not in used, manager waiting for new door and gaskets.
More time given
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 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 on time/temperature control for safety food due to temperature abuse.
Reach in cooler on cook line (make tables and standing cooler at the end of the cook line: slaw 60°F, cut tomatoes 59°F and 56°F,salsa with cooked onions 53°F, oyster 52°F, crab cakes 48°F, lobster 49°F, fish 51°F, cooked scallops 48°F, sauce with dairy 51°F, tuna 47°F, steak 48°F, 48°F and 47°F, burgers 49°F, pork chops 45°F, chicken 44°F pasta 48°F, cut tomatoes 51°F, cheese 48°F, vegetables 58°F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler at the cook line, (next to oven): cream 44°F, milk 44°F, liquid eggs 50°F, Manager moved to freezer, temperatures dropped to 38°F. On cook line, make tables: cream 44°F, milk 44°F, liquid eggs 50°F (moved to freezer, temperatures dropped to 38°F), fish 38°F, slaw 60°F, cut tomatoes 59°F and 56°F, salsa with cooked onions 53°F, oyster 52°F, crab cakes 48°F, lobster 49°F, fish 51°F, cooked scallops 48°F, sauce with dairy 51°F, tuna 47°F, steak 48°F, 48°F and 47°F, burgers 49°F, pork chops 45°F, chicken 44°F, pasta 48°F, cut tomatoes 51°F, cheese 48°F, vegetables 58°F Stop sale. White sauce 51°F manager add ice.
Repeat violationAdministrative complaint
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
For oysters.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sink at the bar used to dumped drinks.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employee
Basic9
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Scoop handles in direct contact with cut lettuce, manager removed the cups.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tong on oven handle.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table, manager discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
In use lids and containers cracked.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler (make table) whit an ambient temperature of 52°F, also at the end of the cook line (standing cooler) with ice build, also coolers with cracked and broken gaskets.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Cleaned stacked containers with old stickers.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
All reach in coolers on cook line soiled with dirty standing water and food residue.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cleaned stacked containers stored wet.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
All coolers on cook line.
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.