BONO'S BAR B Q
100 BARTRAM OAKS WALK, Saint Johns FL 32259 · 904.287.7710
Last inspected Jul 20, 2026 · 9 visits since August 2023
APR 24
OCT 24
MAY 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections trending up, 25 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019053205 | Aug 1, 2019 | Dec 3, 2020 | $400 |
Inspection history
9 visits, newest first
Jul 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Live, small flying insects found. Observed total of 3 flying insects in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in stand alone cooler raw fish stored over ready to eat wings in prep area. Employee moved and stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in stand alone hot holding cabinet Cooked brisket (130F - Hot Holding). Employee removed to reheat. Observed in pan on top of heat well Cooked rice (120F - Hot Holding). Employee removed and placed in oven to reheat.
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. Observed all employee food training expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
Bowl or other container with no handle used to dispense food. Observed paper cup without handle used to dispense Cole slaw in stand alone cooler. Manager removed cup from cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket, backpack stored on food boxes in dry storage. Manager removed and stored properly.
Equipment in poor repair. Observed stand alone cooler door handle in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door towards the left of door.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored near coffee maker. Manager removed and stored properly.
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together less then 10 seconds in hand wash station in dish area, then continued to handle clean equipment and utensils.
Raw animal food stored over/not properly separated from ready-to-eat food. Egg wash stored over banana pudding in walk in cooler, egg wash moved.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (121F - Hot Holding, recheck 164F) in warming box by smoke pit at front counter, per employee sausages where reacted on pit and placed in warming unit about 1 hour prior, sausages put back in pit and employee stoked fire. turkey brests (105F - Hot Holding, put on time control); baked chicken (109F - Hot Holding, recheck 153F) on smoke pit at front counter, per employee turkey has been constantly taken in and out of pit for less then 1 hour and is usually used up within several hours, turkey placed on time control. Employee stoked fire pit to reheat chicken that they stated was already reheated several hours ago.
Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored with sauce bottle at front counter. Spray bottle of sanitizer stored with condiment bottles at server station in middle of dining room. All bottles moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. turkey (52F - Cooling, after 40 minutes 51F) whole roasts of turkey breasts in walk in cooler, per employee turkey was cooked several hours prior, turkeys moved to walk in freezer between checks, but turkey still left in whole large roasts.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of cabinets under both soda machines have a build up of mold like substance and soda syrup residue.
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 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. Dish machine, in use, ran multiple times and sanitizer bucket changed out, still reading 0ppm. Operator scheduled service for later in the day.
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.
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.
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.
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.
Floor soiled/has accumulation of debris. Floor around drain next to large ice machine and around drain in AC closet in back of kitchen.
Ice scoop handle in contact with ice. In both ice bins of soda machines, handles moved.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on service counter in kitchen.
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
Water draining onto floor surface. Dish machine leaking on floor and going into nearby drain, drainage is not in any foot path area.
Oct 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
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.
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.
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.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area. Manager corrected 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 front counter.
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.
Bathroom facility in disrepair. Broken handle of hand wash station in men's bathroom.
Current Hotel and Restaurant license not displayed. Last year's license displayed at front counter.
Floor soiled/has accumulation of debris. Inside AC handler room by office, employee began to clean during inspection.
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
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.
Single-service articles improperly stored. Boxes of empty plastic bottles on floor in back storage area, manager corrected during inspection.
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at front counter reading 0ppm, sanitation bucket remade to 100ppm
Apr 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
Dead roaches on premises. Two dead roaches in cabinet at to go area at front counter near door, manager cleaned up all dead roaches.
Food stored on floor. Boxes of pork in walk in freezer, manager corrected during inspection.
No handwashing sign provided at a hand sink used by food employees. At main hand wash station in women's bathroom.
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.
Standing water in floor drain/floor drain draining very slowly. At floor drain under 2 compartment sink in back of kitchen by smoker.
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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.
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.
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.
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.
Food stored on floor. Boxes of food stored in the floor in the walk in freezer. Operator relocated the items to the storage shelves.
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.
Stored food not covered. In the walk in freezer, container of cooked chicken stored uncovered. Operator covered the cooked chicken.
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.
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.