Bonefish Grill #7003

2519 McMullen Booth Rd, Clearwater, FL 33761 · Permanent Food Service · License 6215171

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 8, 2026

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 8 complaint inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 5 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Jul82026

Complaint inspection

10 violations found

First visitJul 8, 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
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cooked mushrooms (55°F - Cold Holding); diced tomatoes (55°F - Cold Holding). Items were in the refrigerated unit for less than 4 hours. Other Items in the unit were 41°F or below. Operator replaced foods from back up in walk in cooler. Second temperature at 1:00pm Coleslaw 38°F cold holding, unable to get second temperature on cooked mushrooms.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  1 live fly observed behind the bar. Staff was unable to catch the fly . I returned to the bar area a second time and witnessed no further activity..
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Sanitizer bucket stored on counter next to food and clean equipment. Operator relocated the sanitizer to gain compliance.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Blue cutting board in back prep area.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Nose stored in hand wash sink behind bar.. operator removed hose.
  Fixed on the spot
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Multiple grooved cutting boards
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of fixed equipment on cook line.
- Code 36, Floors, walls, ceilings and ventilation: Utility lines are unnecessarily exposed.
  Pipes under 3 compartment sink has pipes sitting on the floor making it difficult to properly clean the floor.
  Unclean building components, attachments or fixtures.
  Pipes behind equipment heavily soiled with grease,
  Floor soiled/has accumulation of debris.
  Floors and walls soiled cook line, prep area, storage area.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.