Bonfyre American Grille

Year by year

Inspections

1. Oct 14, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

2. Oct 8, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of hoodvents above front and back cooklines are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Riomesco, sliced tomatoes and additional products being cold held in the 2 door prep cooler near the center across from the cookline have a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the bar dish machine furthest from the bar entrance is at 10 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. 2 knives are being stored in the crevice created by two adjacent prep coolers across from the wood flame grill.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     In the center section of the steam table across from the cookline: cheese sauce/queso is being hot held at 126 - 134 F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1 door True cooler at back server station: ambient air 54 - 58 F, milk 53 F 2 door bar cooler across from dish machine furthest from bar entrance: ambient air 52 - 58 F, milk 43 F Held on ice at front server station: marinara sauce 51 F, tartar sauce 50 - 52 F

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     1 chemical spray bottle with blue solution and 1 chemical spray bottle with orange solution are unlabeled near the high temperature kitchen dish machine.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice Repeat Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on the edge of the sanitizer bucket at back server station that had a concentration of 0 ppm quat.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Oct 22, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of all hood vents in food prep area are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Chicken stock cooling improperly at 138 F in a deep container in the walk-in cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the 3 door prep broiler cooler, cups of ready-to-eat Béarnaise sauce are being stored below raw lamb meat.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in bar area is not accessible due to blockage of basin by battery operated fly swatter.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Near the entrance to the kitchen, 3 working containers on wheels are not labeled that contain sugar and flour.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use ice scoop improperly stored with the handle in the ice at the bar/front expo area ice bin. Cutting knife is being stored in sanitizer bucket across from the pizza oven at a concentration of 200 ppm quat.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE INDICATING

     Thermometer for walk-in freezer is inaccurate by greater than +/- 3 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.12

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for potentially hazardous foods kept on ice in front expo area, including salsa, sour cream, and garlic butter.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottle by the bar with clear chemical is unlabeled. Spray bottle with blue chemical is unlabeled at the front host staff station.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on various surfaces around the bar area and in the kitchen.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

4. Sep 18, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

5. Aug 30, 2023 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL - Not Corrected

     The east main bar dish machines (by espresso machine) is at 0-10 ppm chlorine.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Line cooler #2 (prep cooler to left of kitchen hand sink) not currently in use as replacement is planned. New unit expected within a couple of weeks.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE - Not Corrected

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

6. Aug 22, 2023 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     NON-CONTINUOUS COOKING - Not Corrected

     Raw tuna cooked using a non-continuous cooking process has not received prior approval.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL - Not Corrected

     The east main bar dish machines (by espresso machine) is not sanitizing per operator, though it was repaired a couple of weeks ago it is not maintaining consistent sanitizer concentration. Technician still needs to be contacted for another repair, operator is only using the other bar dish machine, which was sanitizing at 100 ppm chlorine.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Line cooler #3 (prep cooler to right of steam table): Whipping cream 45F in bottom of unit. Line cooler #2 (prep cooler to left of kitchen hand sink): top, 46 Alfredo sauce, 48 tomatoes sliced; bottom: Black bean and corn mix 45 F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE - Not Corrected

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

7. Aug 2, 2023 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY - Not Corrected

     Consumer advisory on menu is missing on the seafood cobb salad.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Sink in kitchen is not fastened securely or evenly to the wall.

     Correction: Maintain equipment in good repair. Secure the kitchen sink to the wall so that it is secure.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor)

     NON-CONTINUOUS COOKING - Not Corrected

     Raw tuna cooked using a non-continuous cooking process has not received prior approval.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL - Not Corrected

     The Southwest main bar dishwasher is at 10 ppm and the East main bar dishwasher is at 10 ppm. Operator is having to manually prime east main bar dish washer to achieve proper sanitization.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Line cooler #3: No food present, air temperatures 46F top and bottom. Line cooler #2: All foods at or below 41F in top portion of unit, however in bottom of unit sour cream at 48F and cucumber tomato mixture 47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE - Not Corrected

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS - Not Corrected

     Quat sanitizer solution in sanitizer buckets on cook line is 0-100 ppm; allowed range is 150-400 ppm.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

8. Aug 1, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling ready-to-eat-arugula and other toppings with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Shields of ice machine in food prep room and ice machine in the Beacon bar room are both visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on the seafood cobb salad.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw chicken stored above blanched ready-to-eat green beans.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Orange vinaigrette (made on 7/20) and tarryion vinaigrette (made on 7/22) sauces made on site being cold held is not datemarked or has a datemark that exceeds 7 days. Ribs cooked yesterday dated with today's date and red peppers incorrectly dated 8/2.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Sink in kitchen is not fastened securely or evenly to the wall.

     Correction: Maintain equipment in good repair. Secure the kitchen sink to the wall so that it is secure.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at a majority of employee handwash sinks throughout the establishment.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor)

     NON-CONTINUOUS COOKING

     Raw tuna cooked using a non-continuous cooking process has not received prior approval.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: verifying employees are trained in and are monitoring: proper cooling of foods, proper holding temperatures, proper sanitization of equipment, prevention of bare hand contact with ready-to-eat foods, prevention of cross contamination, and verifying consumer advisory is in place on menu for all applicable foods available to order.

     Correction: The person in charge shall ensure or provide training so that employees are trained properly on all of these activities.

     Code WFC 2-103.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the Beacon bar dishwasher for chlorine is at 0 ppm, the Southwest main bar dishwasher is at 10 ppm and the East main bar dishwasher is at 10 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Line cooler #2: Top: Blue cheese 52 F, diced tomatoes 46 F. Bottom: siracha ranch 48 F. Line cooler #3: Top: Sliced tomatoes 50 F, sour cream sauce 47 F. Bottom: Black beans 47 F. Pantry right hand prep: Top: Balsamic dressing 47 F, blue cheese 50 F, cherry tomatoes 51 F, salad dressing 50 F. Bottom: chopped lettuce 54 F, tuna 48 F Continental cooling unit by fryer: Beer batter 54 F. Under grill cooler: Top right of unit: raw chicken 46 F

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Wet fryer batters in the continental cooler by deep fryers mixed at 10 am were 46 F and 54 F at 4.5 hours later.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set up. Operator doesn't know how to set up three compartment sinks

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Several wet wiping cloths improperly stored on counter of bar, and weak quat solution provided for sanitizer buckets in kitchen 0 - 150 ppm.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

9. May 13, 2021 Routine Inspection · Reinspection Required

   No violations cited.

10. Jun 8, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

11. May 24, 2018 Routine Inspection · Reinspection Required

    No violations cited.

12. Mar 3, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

13. Feb 22, 2017 Routine Inspection · Reinspection Required

    No violations cited.

14. Dec 2, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

15. Jul 16, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

16. Aug 15, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

17. Aug 24, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

18. Aug 20, 2012 Re-Inspection · Reinspection Required

    No violations cited.

19. Aug 14, 2012 Routine Inspection · Reinspection Required

    No violations cited.