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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BONEFISH GRILL in ST. PETERSBURG currently holds an InspectFL Health Score of 91 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 31, 2026. Across those visits, inspectors documented 7 total violations — 2 major, 5 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 31, 2026 shows 7 observation rows: no critical rows, 2 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
BONEFISH GRILL looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [10-20-4] In-use tongs stored on equipment door handle between uses. Multiple tongs hanging from handles on cook line.
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Multiple shelves throughout kitchen have buildup of rust.
- [24-08-4] 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.
- [01B-10-4] 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.
- [02C-03-5] 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.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Multiple handles throughout kitchen had buildup of residue.
- [31A-11-4] 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.
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