DirtyFLRestaurant Inspection Data

BONGO’S RESTAURANT & BAR

3271 S JOHN YOUNG PKWY

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 5/14/2025

Inspection #: Visit ID: 8782249

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Beef stored on floor Corrected On-Site
  • 10-14-5:Basic - Ice bucket/shovel stored not inverted Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer Corrected On-Site
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Called supplier sent copy of parasite destruction Corrected On-Site
  • 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave operator copy Corrected On-Site
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Swai served raw in ceviche not marked on menu Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Swai served raw in ceviche. Not noted on menu Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gave operator copy **Corrective Action Taken**
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sent operator copy and had posted Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8655723

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used in bulk container. Corrected On-Site
  • 14-05-4:Basic - Cardboard used to line food-contact shelves.hroughout walk-in cooler and dry storage.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hot water handle not working on handwash sink next to warewashing area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to prep area.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. In sushi bar area.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in mop sink basin.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ready-to-eat items in walk-in cooler. Operator moved to bottom shelf in walk-in cooler Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice left in front counter overnight per operator, observed before establishment opened. Operator discarded. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of Lysol cleaner on sushi bar.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ More than 4 employees present at time of inspection.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Provided operator with TPHC plan. Operator completed during inspection.Corrected On-Site Corrected On-Site
  • 53B-14-5:Intermediate - 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.

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8458448

  • N/A:No Violations Were Observed