Bonefish Grill
2408 Tyrone Blvd, St. Petersburg, FL 33710 · Permanent Food Service · License 6215985
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection1 high priority (fixed by the Oct 6 follow-up), 2 intermediate (1 fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most-20
- Safety score80
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 visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
11 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic9
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
More time given
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on prep cooler on cookline
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Cold holding equipment not maintained in good repair.
Operator is not using this unit during this inspection.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of ovens and some microwaves on cookline have accumulation of black substance/grease/food debris.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-coolers behind bar
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
Wall/floor soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
14 live flies around bar entrance, landing on liquor bottles Operator killed 8 flies
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards on cookline and in prep areas stained -soda gun nozzles behind bar soiled Operator cleaned and sanitized soda gun nozzles
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Multiple employees with expired training from as far back as 2015.
Basic10
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
-spoon on cookline in 75°F water. Operator removed utensil from water.
In-use tongs stored on equipment door handle between uses.
-Tongs on reach in cooler door handle on cookline. Operator removed tongs
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-drink on top of reach in freezer on cookline -drink on cutting board on cookline Operator removed drinks, cleaned and sanitized cutting board.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards on cookline and in prep areas grooved
Ice buildup in reach-in freezer and/or walk-in freezer.
- ice cream freezer on cookline - walk in freezer
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 on cookline is down. Operator has items on ice until the cooler is replaced. Nothing is stored in this unit overnight.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of ovens and some microwaves on cookline have accumulation of black substance/grease/food debris.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-coolers behind bar
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-behind beer coolers at bar
Wall/floor soiled with accumulated grease, food debris, and/or dust.
-Walk in freezer floor soiled -Wall behind DM moldy
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.