Bonefish Grill
5062 N 4 St, St. Petersburg, FL 33703 · Permanent Food Service · License 6216059
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 intermediate (1 fixed on the spot, 1 repeat), 5 basic (1 repeat)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 31, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Multiple bottles of different condiments in the reach in the food prep area. lacking proper labeling. Operator was informed and wrote proper date marking on bottles.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink closest to service window contained ice. Operator melted ice in sink and removed ice from the sink. Educated operator on importance of hand sink.
Fixed on the spotRepeat violation
Basic5
Code 01, Approved source; food safe and unadulterated: Dead shellfish and/or shellfish with broken shells.
See stop sale. One single mussel was dead in cold storage area on the cook line. Operator was informed and discarded mussel on site.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Multiple tongs hanging from handles on cook line.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Multiple shelves throughout kitchen have buildup of rust.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Multiple handles throughout kitchen had buildup of residue.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Multiple clean containers not properly dried before being stacked on the shelf in the ware washing area.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.