BONO'S PIT BAR-B-Q
10645 Philips Highway
Jacksonville, Florida, 32256
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/30/2025
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under large ice machine, tables and cooking equipment on cook line. Also fan guards of condensers in walk in cooler have a build up of debris.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Box of drill and tools stored over prep table in back smoker area, bag moved. **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over milk and butter in walk in cooler, manager began to rearrange all items during inspection. **Corrective Action Taken**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. One employee came to work and began to touch door handles of reach in cooler without washing hands first then handled soiled pans in the dish area then handled containers of food without washing hands between tasks.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bag of hash browns in walk in cooler, eggs moved. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles of sanitizer stored with boxes of seasoning under front counter, bottles moved. **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.
Food safety inspection conducted on 1/30/2025 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 8/2/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/31/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles soiled in kitchen and warewashing areas. Floor under dishwasher, prep area and walk in freezer are soiled. Wall under and around dishmachine is soiled. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Case of oil on floor next to fryer. Bucket of mayonnaise on floor in front of ice machine. Case of chicken on the floor in walk in freezer. Operator moved chicken to shelf. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dishroom above table where clean dishes exit the machine has dust/debris. **Repeat Violation**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution at front counter at 0ppm quaternary ammonium. Employee remade solution to 350ppm quaternary ammonium. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (122F/120F - Hot Holding); turkey (122F - Hot Holding) in hot holding unit behind front counter. Per operator, both products placed in unit 45 minutes prior. Both placed in oven and chicken heated to 137F and turkey heated to 135F. Observed chicken (116F/119F - Hot Holding); ribs (118F - Hot Holding); baked potato (128F - Hot Holding) in hot holding unit in kitchen. Per employee, chicken and ribs placed in unit 30 minutes prior and potatoes 15 minutes prior. Operator increased unit temperature. Approximately 15 minutes later, chicken at 144F, ribs at 145F and potato at 128F. **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table has food debris on the blade. **Repeat Violation**
Food safety inspection conducted on 7/31/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).