BONO'S BAR B Q
100 Bartram Oaks Walk
Florida, 32259
Saint Johns County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 10/15/2024
High Priority
4
Intermediate
2
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin of soda machine at front counter. **Repeat Violation**
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead flying insects on sticky tape traps in dish area and prep area, tape discarded. **Corrected On-Site** **Repeat Violation**
- 32-05-4:Basic - Bathroom facility in disrepair. Broken handle of hand wash station in men's bathroom.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Last year's license displayed at front counter.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Inside AC handler room by office, employee began to clean during inspection. **Corrective Action Taken**
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape installed over boxes of potatoes in prep area, tape removed **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Boxes of Mac and cheese and corn nuts in walk in freezer. Buckets of pickles in walk in cooler. Manager corrected during inspection. **Corrected On-Site** **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Boxes of empty plastic bottles on floor in back storage area, manager corrected during inspection. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. raw pork ribs (67F - Cold Holding) thawing out in 2 compartment sink in standing water over several hours and sitting in sink the throughout the entire inspection with only one person doing preparation and working the pit at the front counter. Employee prepped and put all ribs in smoker cooker. **Corrective Action Taken**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at front counter reading 0ppm, sanitation bucket remade to 100ppm **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (44F-47F - Cooling over 6 hours); beef brisket (46F - Cooling over 6 hours) 6 pork butts and 1 beef brisket in the walk in cooler tightly wrapped in plastic and parchment paper. Per employee all items placed in walk in cooler after wrapping the day prior without any additional preparation. **Repeat Violation** **Admin Complaint**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. pork (44F-47F - Cooling over 6 hours); beef brisket (46F - Cooling over 6 hours) 6 pork butts and 1 beef brisket in the walk in cooler tightly wrapped in plastic and parchment paper. Per employee all items placed in walk in cooler after wrapping the day prior without any additional preparation. **Repeat Violation** **Admin Complaint**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One employee touched face/ear several times and continued to make food orders without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork ribs (67F - Cold Holding) thawing out in 2 compartment sink over several hours and sitting in sink the throughout the entire inspection with only one person doing preparation and working the pit at the front counter. Employee prepped and put all ribs in smoker cooker. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork (44F-47F - Cooling over 6 hours); beef brisket (46F - Cooling over 6 hours) 6 pork butts and 1 beef brisket in the walk in cooler tightly wrapped in plastic and parchment paper. Per employee all items placed in walk in cooler after wrapping the day prior without any additional preparation. beef brisket (81F, - Cooling, after 45 minutes 81F) wrapped tightly in walk in cooler, per employee brisket has been in walk in cooler for several hours, brisket unwrapped and moved to walk in freezer. **Corrective Action Taken** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area. Manager corrected during inspection **Corrected On-Site**
Food safety inspection conducted on 10/15/2024 revealed 16 total violations (4 high priority, 2 intermediate, 10 basic).