BONO'S PIT BAR-B-Q
2640 BLANDING BLVD STE #211, Middleburg FL 32068 · 904.282-4288
Last inspected Jan 21, 2026 · 8 visits since August 2023
MAR 24
JUL 24
JAN 25
JUL 25
JAN 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings in walk-in cooler at 50F. Per cook, wings have been in the same unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Wings in walk-in cooler at 50F. Per cook, wings have been in the same unit overnight.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreements for Ronnie, Evan and Jason.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels in women's restroom. Operator adjusted dispenser and is now working.
Show the remaining 3 findings ▾
Food stored on floor. Cases of oil stored on the floor by the walk-in cooler. Operator moved oil from floor.
No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at handwash sink at entrance to dishroom. Manager hung sign during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at dishmachine is soiled.
Jul 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Opened raw beef patties stored over fully-cooked chicken in reach in cooler. Manager moved raw beef to bottom shelf.
Floor/wall/ceiling/ceiling vents/building attachment soiled/has accumulation of debris. Wall and floor under and around the dishmachine is soiled. Fan guards in walk in cooler have debris.
Food stored on floor. Cases of shortening stored on the floor next to bag in box sodas.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. One employee came to work and began to touch door handles of reach in cooler without washing hands first then handled soiled pans in the dish area then handled containers of food without washing hands between tasks.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bag of hash browns in walk in cooler, eggs moved.
Toxic substance/chemical improperly stored. Bottles of sanitizer stored with boxes of seasoning under front counter, bottles moved.
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.
Floor soiled/has accumulation of debris. Under large ice machine, tables and cooking equipment on cook line. Also fan guards of condensers in walk in cooler have a build up of debris.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Box of drill and tools stored over prep table in back smoker area, bag moved.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over milk and butter in walk in cooler, manager began to rearrange all items during inspection.
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (122F/120F - Hot Holding); turkey (122F - Hot Holding) in hot holding unit behind front counter. Per operator, both products placed in unit 45 minutes prior. Both placed in oven and chicken heated to 137F and turkey heated to 135F. Observed chicken (116F/119F - Hot Holding); ribs (118F - Hot Holding); baked potato (128F - Hot Holding) in hot holding unit in kitchen. Per employee, chicken and ribs placed in unit 30 minutes prior and potatoes 15 minutes prior. Operator increased unit temperature. Approximately 15 minutes later, chicken at 144F, ribs at 145F and potato at 128F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table has food debris on the blade.
Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles soiled in kitchen and warewashing areas. Floor under dishwasher, prep area and walk in freezer are soiled. Wall under and around dishmachine is soiled.
Food stored on floor. Case of oil on floor next to fryer. Bucket of mayonnaise on floor in front of ice machine. Case of chicken on the floor in walk in freezer. Operator moved chicken to shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dishroom above table where clean dishes exit the machine has dust/debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution at front counter at 0ppm quaternary ammonium. Employee remade solution to 350ppm quaternary ammonium.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 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. Dishmachine tested at 5ppm chlorine. Operator called service tech and troubleshooted the issue via phone. Retested dishmachine at 50ppm chlorine.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in kitchen reach in cooler not date marked. Employee states opened on Sunday. Employee marked correct open date on milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris.
Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple stained ceiling tiles in kitchen and prep area. Walls under three compartment sink and under/around dishmachine are soiled.
Equipment in poor repair. Torn gasket on reach in cooler at server station at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket and fan guards are soiled.
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 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. Observed pork cooling at 81F. Per operator, pork prepared approximately three hours prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In walk in cooler, pimento cheese (50F - Cold Holding); cheese (50F - Cold Holding); cheese (48F - Cold Holding); sausage (46F - Cold Holding); brisket (47F/48F/48F - Cold Holding); pork (48F/49F/47F/48F/48F - Cold Holding); pork ribs (49F/47F/48F); chicken (48F - Cold Holding); brisket (47F - Cold Holding); raw bacon (48F - Cold Holding). Per operator, all products have been in the walk in cooler overnight. Operator called for repair of walk in cooler during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tenderloin (125F - Hot Holding)-retemp 168F; chicken (119F - Hot Holding)-retemp 165F in hot holding unit behind front counter. Per employee, both prepared approximately three hours prior. Employee reheated tenderloin to 168F and chicken to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep sink by the dish room has black staining.
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. Not available for establishment. Provided and discussed DBPR Form HR 5030-103 with operator.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen, ware washing and prep areas soiled. Floor under dish machine pre rinse area soiled. Wall around dish machine soiled. Fan guards in walk in cooler are soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf above food prep table. Employee moved phone.
Equipment and utensils not properly air-dried - wet nesting. Liquid observed in between stacked cups at soda machine.
Equipment in poor repair. Torn gasket on reach in cooler near side exit door.
Food stored on floor. Stack of canned goods stored on the floor to left of back exit door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving above three compartment sink has heavy debris.
Objectionable odors in bathroom or other areas of the establishment. Musty odor at hand wash sink by side exit door.
Reach-in/walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has accumulation of debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on shelf in kitchen prep table tested at 0ppm quaternary ammonium. Operator remade solution to 250ppm quaternary ammonium.
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.