Bonefish Grill
2283 S Federal Hwy, Stuart, FL 34994 · Permanent Food Service · License 5301527
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection4 high priority (2 fixed by the Aug 25 follow-up, 2 fixed on the spot), 1 basic-13
- Safety score87
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 visitAug 25, 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 visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken made on 8/17 See stop sale
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cooked chicken made on 8/17 See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at flip top reach in coolers at cook line: cooked pineapple sauce (45°F - Cold Holding); cooked mushrooms (46°F - Cold Holding); Caesar dressing (45°F cold holding); Per operator food not prepped or portioned today and out of temperature for approximately 2 hours Operator placed covers back on coolers to bring foods down to 41°F
Fixed on the spot
Cooked poultry not reaching a minimum internal temperature of 165°F.
Observed chicken breast removed from stove and plated to order at 160°F Chef put chicken back on stove to cook fully to 165°F
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Freezer Floor soiled/has accumulation of debris.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.