Bonefish Grill #9352 (NYS Health Operation #537755) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 600 Towne DRIVE, Fayetteville, NY 13066. The food service type is Food Service Establishment - Restaurant. The last inspection date is November 12, 2025.
| NYS Health Operation ID | 537755 |
| NYSDOH Gazetteer | 335900 |
| Facility Name | Bonefish Grill #9352 |
| Operation Name | Bonefish Grill #9352 |
| Facility Address | 600 Towne DRIVE, Fayetteville |
| Permitted Corporation Name | Bonefish Grill, LLC |
| Permitted Operator Name | Joseph Kadow |
| Address | 600 Towne DRIVE Fayetteville NY 13066 |
| Municipality | MANLIUS |
| County | ONONDAGA |
| Local Health Department | Onondaga County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2026-01-31 |
| Inspection Date | 2025-11-12 |
| Inspection Type | Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 6 |
| Violations | Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.; Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked); Item 8B- In use food dispensing utensils improperly stored; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; |
| Inspection Comments | At the time of inspection: • Current 2025 Food Service Permit is posted. • Metal stem/probe thermometer noted at facility. • All coolers operating properly to keep potentially hazardous foods at or below 45 degrees F. • All hot holding units operating properly to keep potentially hazardous foods at or above 140 degrees F. Sink and surface levels sufficient throughout facility. High temperature dishwasher final rinse temperature noted at 180F. Gloves and hair restraints seen in use. Choking poster provided. Allergen statement on menu. Reminders: DO NOT OPERATE and immediately notify this office at 315-435-6607 for the following: Loss of power, Loss of running water or hot water, sewage backup, flooding, fire, or fire suppression discharge. All complaints of possible food illness must be reported to this office within 24 hours- obtain contact information from complainant. Please note this permit expires on January 31st 2026. Permit renewal paperwork will be mailed at the end of December. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-11-12 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 11D; 12C; 15A; 15B; 1H; 8A; 8B At the time of inspection: |� Current 2025 Food Service Permit is posted. |� Metal stem/probe thermometer noted at facility. |� All coolers operating properly to keep potentially hazardous foods at or below 45 degrees F. |� All hot holding units operating properly to keep potentially hazardous foods at or above 140 degrees F. |Sink and surface levels sufficient throughout facility. High temperature dishwasher final rinse temperature noted at 180F. Gloves and hair restraints seen in use. Choking poster provided. Allergen statement on menu. |Reminders: DO NOT OPERATE and immediately notify this office at 315-435-6607 for the following: Loss of power, Loss of running water or hot water, sewage backup, flooding, fire, or fire suppression discharge.|All complaints of possible food illness must be reported to this office within 24 hours- obtain contact information from complainant.|Please note this permit expires on January 31st 2026. Permit renewal paperwork will be mailed at the end of December. |
| 2025-06-17 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 12A; 15A; 15B; 4A; 5B; 8A At the time of inspection: |� Current 2025 Food Service Permit is posted. |� Metal stem/probe thermometer noted at facility. |� All coolers operating properly to keep potentially hazardous foods at or below 45 degrees F. |� All hot holding units operating properly to keep potentially hazardous foods at or above 140 degrees F. |High temperature dishwasher rinse temperature noted at 180F. Gloves and hair restraints seen in use. Food allergen poster posted. Choking poster provided. Food allergen statement on menu discussed. |Reminders: DO NOT OPERATE and immediately notify this office at 315-435-6607 for the following: Loss of power, Loss of running water or hot water, sewage backup, flooding, fire, or fire suppression discharge.|All complaints of possible food illness must be reported to this office within 24 hours- obtain contact information from complainant.|Please note this permit expires on January 31st 2026. Permit renewal paperwork will be mailed at the end of December. |
| 2024-11-20 | Inspection | Critical: , Noncritical: 6, Violation Items: 10B; 11D; 15A SMARTPOWER sanitizer at three bay sink and several sanitation buckets at 700-900 DDBSA. Automatic dish washer at 184 degF during rinse cycle on digital gauge. All cook line staff have probe thermometers. All products in refrigerated storage have labels and dates produced. Dry storage was clean and organized. Chemical storage was organized and located appropriately. Allergen awareness was observed with verbiage on menus and placard in kitchen.|Sample acceptable temperatures: Walk in refrigeration with bulk beef, chicken and various seafood at 35-39 degF. Cook line coolers with burger patty, chicken in marinade and bulk chicken at 38-43 degF, raw whole muscle beef and raw shrimp at 35 degF. Numerous reach in units with condiment, prepared salads and replacement containers for flip tops all 37-41 degF. Numerous freezers found with contents solid include beef, seafoods, cheeses, breads and commercially prepared breaded products for deep frying. |
| 2024-02-08 | Inspection | Critical: , Noncritical: 4, Violation Items: 10A; 10B; 11D; 13B Automatic dish washer is high temp sanitizer and analog gauge shows 182 degF at end of cycle. SMARTPOWER residual at 3 bay sink at 750 DDBSA and several properly placed sanitation buckets are same. Operator's thermometer calibration verified to inspector's equipment + / - 0.5 degF. Cook line staff were hair restrained and food service gloves, tongs and paper barriers were available. All plating occurs at cook line. Chemical storage has a dedicated storage area. Proper thawing techniques observed in walk in refrigeration as well as in prep sinks. |Sample acceptable temperatures: Manager just completed a temperature sweep and his findings were confirmed by inspector. Cook line refrigeration with beef and several species of seafood at 36-39 degF. Chicken in drawer coolers at 34-38 degF. Walk in refrigeration with food containers properly labeled at 35 degF ambient and several products at 35-37 degf with all containers dated and labeled. Walk in with soft cheese at 38 degF. Cook line hot holding with sauteed artichoke at 179 degF, sauces and gravies at 180-185 degF. |
| 2023-05-22 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11D; 15A; 4A At the time of inspection: Current 2023 Food Service Permit is posted. Metal stem/probe thermometer noted at facility. All coolers operating properly to keep potentially hazardous foods at or below 45 degrees F. All hot holding units operating properly to keep potentially hazardous foods at or above 140 degrees F.|Reminders: DO NOT OPERATE and immediately notify this office at 315-435-6607 for the following: Loss of power, Loss of running water or hot water, sewage backup, flooding, fire, or fire suppression discharge. |All complaints of possible food illness must be reported to this office within 24 hours- obtain contact information from complainant. |Please note this permit expires on January 31st 2024. Permit renewal paperwork will be mailed at the end of December. |
| 2022-10-19 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11D; 12C; 15A; 4A All coolers operating properly to maintain potentailly hazardous foods at or below 45 oF. |
| 2022-02-08 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11D; 15A; 5E mashed potatoes 160, shrimp 40,39, salmon 38, tomatoes 43, cheese 40. Ambient 40,43 |
| 2021-07-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: Reinspection conducted on this date. All violations noted on June 23, 2021 have been corrected. Recommend abate. |
| 2021-06-23 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 12C; 15A; 5E Shrimp 42, 44, 43, Hamburger 43, salad dressing 42, 43, 43, mashed potatoes 150, cream sauce 152, ambient temps 44, 45, 43, 42 |
| 2020-01-14 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 15A; 4A; 8A; 9B |
| 2019-04-17 | Inspection | Critical: , Noncritical: 4, Violation Items: 11D; 12A; 15A; 8E Prep cooler not operating this time. All potentially hazardous items in top holding on ice and and checked frequently. Due for repair today. |
| 2018-07-30 | Inspection | Critical: , Noncritical: 8, Violation Items: 10B; 11D; 12C; 15A; 15D |
| 2017-10-02 | Inspection | Critical: , Noncritical: 8, Violation Items: 10B; 11D; 15A |
| 2016-12-06 | Inspection | Critical: , Noncritical: 6, Violation Items: 10B; 11D; 15A; 8B; 8C |
| 2016-05-31 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 11D; 8E Discussed time taging items for time as a control. Unless Onondaga County Health Department has a schedualed process on file you can only hold potentially hazadous foods for 2 hours. All potentially hazardous foods held at room temperature must have a time tag and any unused portion must be discarded after 2 hours. |
| 2015-06-16 | Inspection | Critical: , Noncritical: 8, Violation Items: 10B; 11B; 11C; 11D; 15A; 8B |
| 2014-06-18 | Re-Inspection | Critical: 1, Noncritical: 4, Violation Items: 12E; 14A; 15B; 4A |
| 2014-05-27 | Inspection | Critical: 3, Noncritical: 11, Violation Items: 11D; 12E; 14A; 15A; 15B; 4A; 5C |
| 2013-10-15 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11B; 14A; 15A; 15B; 1B |
| 2013-04-16 | Inspection | Critical: 1, Noncritical: 10, Violation Items: 10B; 11A; 11D; 12E; 14A; 15A; 15B; 5B |
| 2012-07-26 | Re-Inspection | Critical: , Noncritical: 4, Violation Items: 11C; 11D; 15A |
| 2012-07-03 | Inspection | Critical: 2 (1 not corrected), Noncritical: 12, Violation Items: 11C; 11D; 15A; 15B; 2C; 4A; 8A |
| 2011-12-08 | Inspection | Critical: , Noncritical: 7, Violation Items: 11C; 11D; 15A; 15B; 8B; 9B |
| 2011-02-16 | Inspection | Critical: , Noncritical: 7, Violation Items: 10B; 11D; 15A; 15B; 8A; 8B |
| 2010-07-14 | Re-Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11C; 11D |
| 2010-06-28 | Inspection | Critical: 3, Noncritical: 9, Violation Items: 10B; 11C; 11D; 15A; 2C; 4A; 5A; 8C |
| 2009-12-17 | Inspection | Critical: , Noncritical: 6, Violation Items: 10B; 11C; 11D; 15B |
| 2009-02-26 | Inspection | Critical: 1, Noncritical: 12, Violation Items: 10A; 11C; 11D; 15A; 15B; 4A; 8A; 8C |
| 2008-03-10 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 11D; 8B |
| 2007-08-07 | Inspection | Critical: , Noncritical: 6, Violation Items: 10B; 11D; 13B; 8A; 8C; 8D |
| 2006-10-10 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 10B; 11C; 11D; 12D; 13A; 4A; 8A |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 5A | Critical Violation | Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
| 5B | Critical Violation | Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5E | Critical Violation | Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12A | Not Critical Violation | Hot, cold running water not provided, pressure inadequate |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 13A | Not Critical Violation | Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed |
| 13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
| 14A | Not Critical Violation | Insects, rodents present |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 15D | Not Critical Violation | Improper storage of cleaning equipment, linens, laundry unacceptable |
| 8A | Not Critical Violation | Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
Address: 2101 Fashion Drive, Nanuet, NY 10954 Food Service Description: Food Service Establishment Inspection Date: 2016-03-15 |
| Street Address |
600 Towne DRIVE |
| City | Fayetteville |
| State | NY |
| Zip Code | 13066 |
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Address: 104 Highbridge STREET, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2025-08-13 |
Address: 610 Towne DRIVE, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2014-04-25 |
Address: 104 Highbridge STREET, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2017-02-28 |
Address: 210 WEST Genesee STREET, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2023-05-03 |
Address: 205 WEST Genesee STREET, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2023-07-18 |
Address: 104 Limestone Plaza, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2025-10-29 |
Address: 128 WEST Genesee STREET, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2025-05-12 |
Address: 104 Limestone Plaza , Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2015-04-16 |
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.