BONO'S
2420 US 1 S, Saint Augustine FL 32086 · 904.794-9424
Last inspected Jul 28, 2026 · 11 visits since October 2023
JUL 24
FEB 25
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 flying insects in dry storage area across from dish pit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Observed dish machine at 0ppm chlorine. Person in charge primed machine and changed chemicals out. Retested at Dishwasher (Chlorine 100ppm).
Cardboard used to line nonfood-contact shelves. Observed cardboard lining drying rack in ware washing area.
Equipment in poor repair. Observed hot box gaskets torn
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and hot box gaskets soiled with food debris. Observed dish racks soiled with blacks streaks
Show the remaining 2 findings ▾
Open dumpster lid. Observed two dumpsters in parking lot open.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall in ware washing soiled with black/green mold like substance.
Oct 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish machine employee returned from outside then handled clean dish ware from Dish machine without washing hands. Inspector intervened.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing Vacuum breaker missing at faucet by Three compartment sink. ( Manager was confused about requirements. )
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : wait-station.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at front line.
Ceiling tile missing. Missing ceiling tile. Above corner prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag, clothing on cleaned dish ware. Dish line rack. Dish ware Items Moved by manager for washing. Clothing moved.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Equipment in poor repair. Loose chest freezer lid. Kitchen.
Ice scoop handle in contact with ice. Ice scoop handle touching ice. Ice bin. Moved by manager.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose/ torn gasket insulation to multiple coolers. Kitchen.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at hose at triple sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator ran through dishwasher during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled. Operator started cleaning.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator discarded.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near kitchen drink station.operator removed cups to be rewashed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in kitchen.
Stored food not covered. Food in reach in cooler not covered. Operator covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors in kitchen exposed concrete.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Operator does not have proof of paperwork for Employee health knowledge of reporting responsibilities.
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. Observed one employees training expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside of the ice machine in wait station in kitchen with mold like substance. Also observed the tea urn nozzles in drive through area with debris buildup
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed multiple acoustic tiles throughout kitchen not smooth and cleanable.
Equipment and utensils not properly air-dried - wet nesting. Observed glasses in wait station stacked while still wet. Also observed dishwasher take dishes immediately out of dishwasher and puts on top of clean dishes while still being wet.
Floor soiled/has accumulation of debris. Observed floor under soda station and around ice bin in drive through area with accumulation of debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the interior of microwave on cook line across from fryers with debris buildup.
Jul 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken fingers (113F - Cooking, retemp 177) Employee on cook line stated chicken was done, first temperature 113, recooked in fryer, retemp at 177.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server came from back of kitchen scratched forehead and then made drinks. Also employee on cook line touched raw hamburger patty with gloved hands continued to handle clean plates without washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger patties stored over onion rings, both items removed from original packaging. Manager moved hamburger patties.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of cut romaine in walk in cooler dated 6-24.
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. Manager could not find procedures.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Per manager Tristin has been manager over a year and has not taken test.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin of soda machine at drive through area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple acoustic ceiling tiles throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of ketchup area in drive through area.
Floor soiled/has accumulation of debris. Floor under soda station in drive through area. Floor under ice machine and tables in server area. Under bag in box soda rack by office.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in server area.
No handwashing sign provided at a hand sink used by food employees. Sign by dishwashing area not visible, manager corrected. Hand wash station at front counter. Men's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside interior cabinets at drive through area.
Single-service articles improperly stored. Box of gallon tea jugs on floor by office.
Working containers of food removed from original container not identified by common name. Bulk containers of flour and cracker meal in prep area, manager corrected
Apr 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At front counter, by beer keg cooler approximately 3 live flying insects. At server station between kitchen and dining area approximately 10 live flying insects landing on and around open containers of BBQ sauce. At server station by ice machine drain, 3 live flying insects.
Apr 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At front counter, by beer keg cooler approximately 3 live flying insects. At server station between kitchen and dining area approximately 10 live flying insects landing on and around open containers of BBQ sauce. At server station by ice machine drain, 3 live flying insects.
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 8 high priority.
8 High priority6 Intermediate10 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, brisket 10:00AM (125F - Cooling, @1:30 94F). Whole brisket tightly wrapped, on back of speedrack.
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. In walk in cooler, brisket 10:00AM (125F - Cooling, @1:30 94F). Whole brisket tightly wrapped, on back of speedrack.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing station, employee went from dirty dishes to clean dishes, without changing gloves or washing hands in between tasks.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At front counter, by beer keg cooler approximately 3 live flying insects. At server station between kitchen and dining area approximately 10 live flying insects landing on and around open containers of BBQ sauce. At server station by ice machine drain, 3 live flying insects.
Stop Sale issued due to food not being in a wholesome, sound condition. At server station between kitchen and dining area approximately 10 live flying insects landing on and around open containers of BBQ sauce.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On make line in steam table, Mac and cheese (130F - Hot Holding); per manager Mac and cheese was not in steam table no more than an hour. Manager reheated, Mac and cheese retemp (168F - Hot Holding). In hot box on make line baked beans (125F - Hot Holding); Mac and cheese (113F - Hot Holding), door to hot box consistently open for approximately 2 hours. Both items placed on stove to reheat, operator turned up temperature to hot box. Both items retemped at 165F
Toxic substance/chemical improperly stored. At server station in kitchen, stainless steel cleaner stored with single service items. Employee moved to proper storage location.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets at cook line and make line, both above 100ppm. Employee took off line.
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. Manager stated was locked in office.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler, brisket 10:00AM (125F - Cooling, @1:30 94F). Whole brisket tightly wrapped, on back of speedrack.
Handwash sink not accessible for employee use at all times. At drive thru window, hand wash sink had a napkin dispenser stored in sink basin.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated all certifications all locked in office.
No soap provided at handwash sink. At drive thru hand washing station. Also, at front counter and in back prep area, both HWS had no paper towels.
Non-pitting surface rust on food-contact equipment. At server station Interior of large ice machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple throughout establishment.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At server station in kitchen, multiple employee cups stored above soda dispenser. Also, in back prep area, employee drink stored on top of prep table. Employees moved to proper storage location.
Employee personal food not properly identified and segregated from food to be served to the public. At drive thru area, in reach in cooler, employee personal coffee creamer stored with individual ranch and sauces.
Equipment in poor repair. On make line, microwave handle broken.
Floors, walls and ceilings soiled/has accumulation of debris. At drive thru/front counter area, floor under soda machine soiled.
Food stored on floor. At front counter/pit area, container of fryer oil stored on floor.
Grease receptacle lid open.
No copy of latest inspection report available. Manager said it is locked in office
No handwashing sign provided at a hand sink used by food employees. In men's and women's bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At drive thru area, exterior cabinet faces soiled.
Dec 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 flying insects in dry storage area across from dish pit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At silver reach-in cooler by ice machine, grated cheddar cheese (45F - Cold Holding) Operator put cheese in walk-in cooler
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated all employees are in the process of becoming food certified.
Carbon dioxide/helium tanks not adequately secured. Co2 under counter next to sauce counter, missing chain
Ceiling/ceiling tile shows damage or is in disrepair. Tiles in dish area are leaking.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout kitchen have dust buildup.
Equipment and utensils not properly air-dried - wet nesting. Next to soda station in kitchen, multiple stacks of cups have wet nesting.
Insect control device installed over food preparation area. In between ice machine and soda station in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above soda station in kitchen, has food buildup.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink under sauce counter Hand washing sink next to soda machine in kitchen
Old labels stuck to food containers after cleaning. In dish pit, multiple clean drying containers still had old labels on them. Operator removed labels.
Wet mop not stored in a manner to allow the mop to dry. In outside mop sink, wet mop head laying in sink. Operator moved mop head to dry.
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.