BONEFISH GRILL

Name: BONEFISH GRILL
Address: 2408 TYRONE BLVD, ST. PETERSBURG, FL, 33710, US
Rating: 33.6

2408 TYRONE BLVD, ST. PETERSBURG, FL 33710

License #6215985

🦞 Seafood ℹ️

33.6 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 11 findings · 0 critical

Routine - Food (follow-up)

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Quick take

BONEFISH GRILL in ST. PETERSBURG currently holds an InspectFL Health Score of 33.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 94 total violations — 15 critical, 14 major, 65 minor.

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The latest inspection on October 6, 2026 shows 11 observation rows: no critical rows, 2 major, and 9 minor.

Official recordInspection data quality

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Inspector notes

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. -Tongs on reach in cooler door handle on cookline. Operator removed tongs
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline and in prep areas grooved
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. - ice cream freezer on cookline - walk in freezer
[29-49-6] Standing water in bottom of reach-in-coolers behind bar
[36-22-4] Floor area(s) covered with standing water. -behind beer coolers at bar
[36-27-5] Wall/floor soiled with accumulated grease, food debris, and/or dust. -Walk in freezer floor soiled -Wall behind DM moldy
[14-74-7] 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.
[22-08-4] Interior of ovens and some microwaves on cookline have accumulation of black substance/grease/food debris.
[12B-07-4] 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.
[22-02-4] 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
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees with expired training from as far back as 2015.

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. -Tongs on reach in cooler door handle on cookline. Operator removed tongs
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline and in prep areas grooved
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. - ice cream freezer on cookline - walk in freezer
[29-49-6] Standing water in bottom of reach-in-coolers behind bar
[35A-02-8] Live, small flying insects found. 14 live flies around bar entrance, landing on liquor bottles Operator killed 8 flies
[36-22-4] Floor area(s) covered with standing water. -behind beer coolers at bar
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees with expired training from as far back as 2015.
[22-08-4] Interior of ovens and some microwaves on cookline have accumulation of black substance/grease/food debris.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon on cookline in 75F water. Operator removed utensil from water.
[14-74-7] 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.
[12B-07-4] 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.
[22-02-4] 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
[36-27-5] Wall/floor soiled with accumulated grease, food debris, and/or dust. -Walk in freezer floor soiled -Wall behind DM moldy

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Cut cabbage (54F - Cold Holding); Cole slaw dressing homemade with garlic in oil (56F - Cold Holding); blue cheese (56F - Cold Holding); feta cheese (56F - Cold Holding); goat cheese (54F - Cold Holding); rum sauce with butter (54F - Cold Holding) In top compartment of reach in salad cooler on prep line. Operator says theyve been having issues with this unit and new one is on the way. All items were stored in this cooler overnight, nothing taken out today. Issued stop sale for all items on top compartment. Bottom compartment temped fine. Operator discarded all TCS foods, filled upper compartment with ice water and replaced TCS food items with new. All temped 41F and below at the end of my inspection.
[10-08-5] Ice scoop handle in contact with ice behind bar. Operator moved scoop to store with handle above ice.
[22-08-4] Interior of ovens in kitchen have accumulation of black substance/grease/food debris.
[29-49-6] Standing water in bottom of reach-in beer cooler behind bar.
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet on hand wash sink by ice machine cannot be fully turned off and is constantly running water.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without hand wash between. Discussed proper hand washing and gloves changing procedures with operator.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to engage in food preparation, labeling and storing herbs. Discussed proper hand washing and gloves changing procedures with operator.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut cabbage (54F - Cold Holding); Cole slaw dressing homemade with garlic in oil (56F - Cold Holding); blue cheese (56F - Cold Holding); feta cheese (56F - Cold Holding); goat cheese (54F - Cold Holding); rum sauce with butter (54F - Cold Holding) In top compartment of reach in salad cooler on prep line. Operator says theyve been having issues with this unit and new one is on the way. All items were stored in this cooler overnight, nothing taken out today. Issued stop sale for all temperature control for safety food items on top compartment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (54F - Cold Holding); Cole slaw dressing homemade with garlic in oil (56F - Cold Holding); blue cheese (56F - Cold Holding); feta cheese (56F - Cold Holding); goat cheese (54F - Cold Holding); rum sauce with butter (54F - Cold Holding) In top compartment of reach in salad cooler on prep line. Operator says theyve been having issues with this unit and new one is on the way. All items were stored in this cooler overnight, nothing taken out today. Issued stop sale for all items on top compartment. Bottom compartment temped fine.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sinks in womens restrooms not getting hot water. Temped 80F.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. (32) portions of mahi thawed in commercial packaging with printed instructions.
[14-11-5] Equipment in poor repair. Torn gasket in cooler at fish fry station.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on equipment door. Items removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with visible food debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler at fish fry station.
[29-49-6] Standing water in bottom of reach-in-cooler at front bar
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Manager utilized a double bucket method.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Crab dip dated 11/11 inside reach-in cooler. Manager voluntarily discarded.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. (32) portions of mahi thawed in commercial packaging with printed instructions.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperature taken at 2:20 PM Cod 50F 2:20 PM Shrimp 49 2:20 PM at fry station. Imperial topping (shrimp scallops) 47F inside reach-in cooler across from line. Items were placed on ice. Re-temp taken at 2:42PM. Cod 45F Shrimp 43F Imperial topping (shrimp scallops) 43F
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink at dish pit with no paper towels. Manager provided.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored inside chimichurri sauce in reach-in cooler on cooks line. Operator removed bowl.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean plates and glasses stored next to hand wash sink at bar not protected from splash. Operetta removed items.
[14-09-4] Cutting boards on top of reach-in coolers located near cooks line has cut marks and is no longer cleanable.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. Two # 10 can Salas cut medallion palm hearts b. 51oz can of chopped wild clams
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans on shelf in warewashing area are wet.
[14-11-5] Equipment in poor repair. Shelf containing chemicals bear mop sink is rusted.
[36-22-4] Floor underneath prep table on cooks line covered with standing water.
[14-69-4] Ice buildup walk-in freezer door.
[16-46-4] Old labels stuck to food containers located on shelf in warewashing area after cleaning. Operator removed labels from pan cleaned and sanitized pans.
[14-33-4] Reach-in cooler on cooks line in front of fat-fryer shelves with rust that has pitted the surface. Stand-alone refrigerator on cooks line next to oven shelves have rust.
[22-16-4] Reach-in coolers located near cooks line and in front of fat-fryer interior have accumulation of soil residues. Stand-alone refrigerator interior soiled next to oven on cooks line.
[08B-12-5] Stored food not covered. Cut lemons, oranges, pineapples, olives, lemons, and blackberries at bar not covered.
[02D-01-5] Working containers of food removed from original container not identified by common name. Macadamia nuts stored on bottom shelf of prep table removed from original packaging not labeled. Operator labeled item.
[01B-01-4] Dented/rusted cans present. See stop sale. Dry-storage shelf a. Two # 10 can Salad cut medallion palm hearts b. 51oz can of chopped wild clams
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink in expo area. Operator replaced battery. Paper towel dispenser is operational.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have cut marks on line in kitchen area.
[14-11-5] Equipment in poor repair. Tongs handles broken.
[36-22-4] Floor area(s) covered with standing water. Standing water in cooler at bar area.
[14-38-4] Food storage container/container lid cracked or broken. Crack containers on shelf in dish area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer ice buildup. Reach-in freezer on line ice buildup.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back kitchen area soiled with food debris. Oven on cook line soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gasket in reach in coolers on cook line soiled with food debris. Lime slicer at bar area soiled with food debris. Soda lines soiled with food debris over ice at bar area.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
[25-05-4] Single-service articles improperly stored. To go cup not properly inverted. Manager inverted correctly.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in walk-in. Employee moved sanitizer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large containers with white power in prep area not labeled. Manager labeled containers.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took drink then back to work touching single service. Educated employee to wash hands. Employee washed hands.
[41-20-4] Pesticide use not in accordance with manufacturers directions. Pesticide strip in kitchen on top of electrical panel.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar area soiled with mold like substance. Tomato slicer soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice cubes in hand sink waitress area.