BONCHON
475 DURBIN PAVILION DR UNIT K101, Saint Johns FL 32259 · 904-217-3827
Last inspected Aug 10, 2026 · 11 visits since July 2023
AUG 24
OCT 24
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 25 live roaches on the underside of wok station on cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024061507 | Aug 14, 2024 | Dec 2, 2024 | $560 |
Inspection history
11 visits, newest first
Aug 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2026. Establishment observed preparing, serving, or selling food to customers with an expired license. Operator renewed license during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, raw pork stored in same container as cheese balls. In walk-in cooler, raw eggs stored over cooked pork and sausage/rice skewers. Operator moved all items to proper storage.
Toxic substance/chemical improperly stored. At back door area, multiple chemical spray bottles stored with and over multiple seasonings and single service items. Operator moved chemicals.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Wenzheng Chen e paired 9/27/2025
Show the remaining 10 findings ▾
Handwash sink not accessible for employee use at all times. At dish area, cart in front of handwash sink and buckets in handwash sink. Operator moved all items.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Operator supplied towels.
Spray bottle containing toxic substance not labeled. At mop sink, 2 pump sprayers of degreaser not labeled. Operator labeled both bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet stored on bag-in-box soda soda case. Operator removed wallet.
Floors, walls and/or ceilings soiled/has accumulation of debris. At bar, shelves on back bar, over glasses, have dust build up. At bar, floor drain under handwash sink has build up of debris and mold-like substance.
Food stored on floor. At cook line, case of oil on floor. Operator moved oil to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At dry storage shelves, scoop in bulk sugar container has handle touching product. Operator moved scoop.
In-use wet wiping cloth/towel used under cutting board. At cook line, wet towel under cutting board. Operator removed towel.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over stove have grease build up. At dry storage shelves, exterior of bulk rice container soiled with residue.
Working containers of food removed from original container not identified by common name. At dry storage, bulk salt container not labeled. Operator labeled container.
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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 reading 0ppm, employee ran machine multiple times and retested at 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (51F - Cold Holding) in overfilled container in top section of reach in cooler on make line, per manager container was filled less then 1 hour ago, excess amount moved to bottom of reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice cakes and sausage (50F - Cooling, after 45 minutes 50F) in covered plastic container in walk in cooler, manager removed cover and items where cooked about 1 hour prior.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Wenzheng Chen, expired 9/27/2025
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate inside ice machine next to entrance to kitchen has a build up of mold like substance.
Floor soiled/has accumulation of debris. Build up of grease under fryers on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom rack in walk in cooler along far wall has a build up of food debris. Soda gun holster at bar has mold like substance inside.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at bat reading 0ppm, employee remade to 50ppm.
Jul 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority1 Intermediate3 Basic
Show 11 findings ▾
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 reading 0ppm, sanitizer solution empty, sanitizer replaced and machine ran multiple times, retested at 50ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple racks of dishes ran through dish machine not reading any sanitizer, machine fixed and retested at 50ppm for chlorine, employee began to rerun all dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in walk in cooler, both items rearranged.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 2 servers handling soiled dishes while cleaning off tables and then handled plates of prepared food for other customers with bare hands without washing hands between tasks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (44F - Cold Holding); kimchi (44F - Cold Holding) in top section of flip top reach in cooler at end of cook line with lid open, per manager lid has been consistently open for several hours, lid closed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (128F - Hot Holding) in rice warmer at far end of cook line, per manager rice was placed in warmer less then 1 hour ago, warmer adjusted
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on cook line reading 500ppm quaternary ammonium, manager dumped out bucket and began to remake during inspection.
No soap provided at handwash sink. At hand wash station at end of cook line, operator corrected during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of both ice bins at bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over reach in cooler at end of cook line, drink moved.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket on bar line reading 0ppm, employee took bucket to back of kitchen to place sanitizer in bucket.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee with gloved hands working with raw chicken, switched gloves and rinsed hands in prep sink without any soap, then put on new gloves and began o handle clean equipment and fried chicken with gloved hands.
Non-food grade paper/paper towel used as liner for food container. Paper towel used to soak up dripping from soda gun over open ice bin of drink ice at bar area.
Employee washed hands in a sink other than an approved handwash sink. Employee with gloved hands working with raw chicken, switched gloves and rinsed hands in prep sink without any soap, then put on new gloves and began o handle clean equipment and fried chicken with gloved hands.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line, manager corrected during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice bin near entrance to kitchen, around deflector plate.
Current Hotel and Restaurant license not displayed. Last year's license displayed in office.
Floor soiled/has accumulation of debris. Under all equipment at bar area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in containers of sugar and salt on rack next to cook line, handles moved.
Unclean building components, attachments or fixtures. Guard fans of condenser in walk in cooler.
Aug 22, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. Approximately 25 live roaches on the underside of wok station on cook line.
Aug 17, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 25 live roaches on the underside of wok station on cook line.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certifications expired in 2023 or early 2024
Aug 16, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 25 live roaches on the underside of wok station on cook line.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certifications expired in 2023 or early 2024
Aug 14, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
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 reading 0ppm, employee fixed tubing and reran and retested machine at 100ppm
Employee switched from working with raw food to clean equipment/utensils and/or ready-to-eat food without washing hands. Employee working with raw chicken in prep area, rinsed off gloved hands in triple sink, then with the same gloved hands continued to handle clean bowls and equipment without changing gloves and washing hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored bowl of rice in walk in cooler, rice moved.
Roach activity present as evidenced by live roaches found. Approximately 25 live roaches on the underside of wok station on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi (45F - Cold Holding); coleslaw (48F - Cold Holding) in top section of flip top reach in cooler at end of cook line, per manager lid has been left open for several hours, lid closed.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chongyou Chen, expired 7/11/2024, ServeSafe
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/ 9 food handlers present and no one is a certified food manager.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certifications expired in 2023 or early 2024
Floor soiled/has accumulation of debris. Under all equipment on cook line. Under all equipment at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of table under grill and back exterior of all cooking equipment on cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket on cook line reading 0ppm, employee remade bucket at 200ppm.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on cook line and in cabinet under service window at 200ppm, employee remade both buckets to 100ppm.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line.
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. 3 expired
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station in stall in women's bathroom.
Current Hotel and Restaurant license not displayed. License from 2021 posted in office.
Food stored on floor. Container of cooking oil on cook line, employee corrected during inspection.
No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar area.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of keg cooler at bar.
Jul 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In the walk in cooler, container of chicken cooked around 11:30am wrapped in plastic wrap; chicken 2 hours 1:35 (90F - Cooling). Operator asked employee to discard the cooked chicken.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed on the main cook line over the pass through window. One fly observed in the warewashing area by the dishmachine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, container of chicken cooked around 11:30am wrapped in plastic wrap; chicken 2 hours 1:35 (90F - Cooling). Operator asked employee to discard the cooked chicken.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution bucket on the main cook line exceeds maximum limit, bleached test strip back to white when tested. Operator replaced the solution with correct mixture of 200ppm chlorine.
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/ 8 food handling employees present at time of inspection with no certified food manager present. Certified food manager present at conclusion of inspection.
Cutting board has cut marks and is no longer cleanable. Blue cutting board behind the three compartment sink has deep groves and is no longer easily cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored on soda syrup boxes.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
Food stored on floor. In the walk in freezer, container of edamame stored on the floor. By the dry storage shelves on the main cook line, fryer oil stored on the floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bulk containers of rice and sugar in the dry storage area of the cook line, scoop handles stored in not time/temperature control food for safety.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under clean cutting board on the main cook line.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink closest to the fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the main cook line forming grease build up.
Working containers of food removed from original container not identified by common name. Bulk flour container by the dryers missing product labeling.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.