DirtyFLRestaurant Inspection Data

BONO'S BAR B Q

100 Bartram Oaks Walk
Florida, 32259
Saint Johns County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/20/2025

Inspection #: Visit ID: 10843371

  • N/A:No Violations Were Observed

Inspection Date: 5/20/2025

Inspection #: Visit ID: 10697089

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of both ice bins of soda machines in establishment. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor around drain next to large ice machine and around drain in AC closet in back of kitchen. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In both ice bins of soda machines, handles moved. Corrected On-Site
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Large clean serving spoons on soiled top shelve of service counter in kitchen, spoons moved. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on service counter in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets under both soda machines in establishment. Top shelves of service counter in kitchen. Around nozzles of both soda machines in establishment, employee began to clean during inspection **Corrective Action Taken**
  • 29-03-4:Basic - Water draining onto floor surface. Dish machine leaking on floor and going into nearby drain, drainage is not in any foot path area.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, in use, ran multiple times and sanitizer bucket changed out, still reading 0ppm. Operator scheduled service for later in the day. **Corrective Action Taken** Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on floor in main kitchen area near steam table, operator killed and cleaned up roach. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese (113F - Hot Holding) in warming unit by stove on cook line, per employee bags where heated up on stove then placed in warmer less then 1 hour ago, bags out back on stove to reheat. black eye peas (125F - Hot Holding) in steam table on cook line, per employee peas were heated up on stove about 1 hour ago and placed in steam table, peas reheated on stove to 177F. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. turkey (97F-103F - Cooling, after 40 minutes 99F-101F) large roasts of precooked turkey sitting out on speed rack in prep area the entire time of inspection.

Inspection Date: 10/15/2024

Inspection #: Visit ID: 8766340

  • 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

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8646318

  • N/A:No Violations Were Observed

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8462114

  • 35A-03-4:Basic - Dead roaches on premises. Two dead roaches in cabinet at to go area at front counter near door, manager cleaned up all dead roaches. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Boxes of pork in walk in freezer, manager corrected during inspection. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At main hand wash station in women's bathroom.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler in server area stored over salads and dressing, drink moved. Corrected On-Site
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. At floor drain under 2 compartment sink in back of kitchen by smoker. Warning
  • 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 roast (101F - Cooling after approximately 2 hours, 91F-84F after another hour); beef brisket (91F - Cooling after approximately 2 hours, 88F-76F) large chucks of meat and brisket wrapped in paper in walk in cooler, per employee all items where removed from smoker and left to cool at room temperature for several hours before placing in walk in cooler. 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 roast (101F - Cooling after approximately 2 hours, 91F-84F after another hour); beef brisket (91F - Cooling after approximately 2 hours, 88F-76F) large chucks of meat and brisket wrapped in paper in walk in cooler, per employee all items where removed from smoker and left to cool at room temperature for several hours before placing in walk in cooler.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine ran multiple reading 0ppm chlorine every time. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple pans ran through dish machine reading 0ppm chlorine.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken wings in reach in cooler in kitchen, fish moved. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding); potato salad (45F - Cold Holding); chicken wings (47F - Cold Holding); sliced cheese (46F - Cold Holding); ribs (46F - Cold Holding) in walk in cooler, per manager door was consistently open for approximately 1 hour prior and multiple hot food items cooling in walk in cooler, interior door to walk in freezer propped open. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork roast (101F - Cooling after approximately 2 hours, 91F-84F after another hour); beef brisket (91F - Cooling after approximately 2 hours, 88F-76F) large chucks of meat and brisket wrapped in paper in walk in cooler, per employee all items where removed from smoker and left to cool at room temperature for several hours before placing in walk in cooler. 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. One new employee on cook line does not have proof of reporting.

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8389664

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to line standup two door reach in cooler on the main cook line door handles. Operator has made contact with company to replace the door handle. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Boxes of food stored in the floor in the walk in freezer. Operator relocated the items to the storage shelves. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. Hot holding unit at the front bar counter has accumulation of food debris and grease at the bottom of the standup hot box. Operator had employee begin to clean the bottom of the hot holding unit. **Corrective Action Taken**
  • 08B-12-5:Basic - Stored food not covered. In the walk in freezer, container of cooked chicken stored uncovered. Operator covered the cooked chicken. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the prep table opposite the smoker. Operator relocated the wet wiping cloth. 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. In the walk in cooler, sealed large plastic container of chicken wings (49F - Cold Holding) stored in the walk in cooler the previous day to cool. Operator pulled the chicken wings to be discarded. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, sealed large plastic container of chicken wings (49F - Cold Holding) stored in the walk in cooler the previous day to cool. Operator pulled the chicken wings to be discarded.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line has old food debris above the blade. Operator cleaned and sanitized the can opener. Corrected On-Site Repeat Violation