BONO'S PIT BAR B Q
5903 NORWOOD AVE, Jacksonville FL 32208 · (904)765-1817
Last inspected Jul 13, 2026 · 8 visits since July 2023
SEP 24
MAR 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 19 points off where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021046659 | Sep 29, 2021 | Oct 22, 2021 | $1,520 |
| 5--2021037486 | Jul 23, 2021 | Sep 9, 2021 | $1,000 |
| 5--2018056069 | Sep 27, 2018 | Dec 7, 2018 | $200 |
| 5--2018039966 | Jul 26, 2018 | Aug 29, 2018 | $400 |
Inspection history
8 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. In bulk ice bin, ice cube dispensed from chute with dust attached. Employee removed surrounding ice cubes and discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On smoke pit rack, chicken (127F - Hot Holding). Employee rotated to hotter section of pit. At conclusion of inspection chicken second temperature(143F - Reheating)
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. At front counter and smoke pit area, chlorine sanitizer solution over 200ppm bleached test strips. Employees corrected to 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Portion cups in smoker area used for dry seasoning soiled with accumulation of dry seasoning.
Show the remaining 11 findings ▾
No soap provided at handwash sink. No soap at hand wash sink at front counter. Employee provided soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment unable to provide procedures for time as public health control being properly utilized for cut lettuce/premade salads. Provided written procedures
Buildup of food debris/soil residue on equipment door handles. Microwave on cook line with food residue build up on push button to open.
Ceiling tile missing. Broken missing ceiling tiles over walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored next to bulk ice bin not inverted or covered for protection. On shelf opposite three compartment sink, clean metal pans and pots not inverted or covered.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on corner of in use prep table. Employee relocated.
Equipment and utensils not properly air-dried - wet nesting. On shelf opposite three compartment sink, clean metal containers stacked while wet.
Equipment in poor repair. Stand up reach in cooler by fryers and table top reach in cooler at front counter with torn door gaskets. Ice build up on seal of two reach in chest freezers in storage hallway.
Food stored on floor. Soda syrup box stored on floor of storage hallway. Employee relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill area with burned dust/debris/grease.
Stored food not covered. In standup reach in cooler by fryers, uncovered containers of corn and chicken wings. Employee covered.
Jan 30, 2026Administrative 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At prep area, employee handled cell phone, put in pocket, put on gloves without washing hands, then handled cookies and plastic wrap.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken stored over raw beef brisket. Operator moved chicken to bottom shelf.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, right side hose bibb with no handle missing backflow preventer.
Food-contact surface soiled with food debris, mold-like substance or slime. At smoker area, interior of plastic seasoning containers have build up of encrusted seasoning on sides.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple employee training certificates are photocopies.
Building components, attachments or fixtures in poor repair. At front counter area, interior of cabinets are cracked and in disrepair. At walk-in cooler, bottom of door in disrepair.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell phone on prep counter.
Floors, walls and/or ceilings soiled/has accumulation of debris. At front counter steam tables, wall has build up of dust and grease. Floor at CO2 tank soiled.
Hood filter missing from automatic fire suppression/exhaust system. At fryer/grill area, hood filters missing slats.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At front counter cashier area, measuring cup in bulk sugar container has handle touching product.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In dry storage room, wood shelves not sealed.
Single-service articles improperly stored. In dry storage room, open case of gallon jugs stored on floor.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, front line and walk-in cooler, concrete floor not sealed.
Working containers of food removed from original container not identified by common name. At smoker area, 2 plastic containers with seasoning not labeled.
Sep 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority1 Intermediate12 Basic
Show 17 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. Sanitizer Bucket (Chlorine 0ppm). Operator ran multiple times and attempted to prime, sanitizer not dispensing. Operator called for service.
Nonfood-grade containers used for food storage - direct contact with food. At pit, spray bottle for Worcestershire sauce is an industrial ZEP spray bottle.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At pit, sausage (126F - Hot Holding); chicken (93F - Hot Holding). Employee stated items on pit for 1 hour, placed on lower shelf to reheat. Items above 165f after 30 minutes.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, right side hose bibb with no handle missing backflow preventer.
Handwash sink used for purposes other than handwashing. At prep area, handwash sink used as dump,sink as evidenced by ice in sink.
Building components, attachments or fixtures in poor repair. At front counter area, interior of cabinets are cracked and in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen, multiple ceiling tiles stained.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station, employee drink on counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell phone on prep counter.
Equipment in poor repair. Multiple reach-in cooler/reach-in freezer baskets torn.
Exterior door has a gap at the threshold that opens to the outside. Light visible at bottom of back door.
Floors, walls and/or ceilings soiled/has accumulation of debris. At fry station, floor and wall have grease build up. In walk-in cooler, floor under shelves soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill have grease build up. At front counter area, exterior of cabinets soiled. At pit area, empty bucket under sanitizer bucket has soiled exterior. At dish area, under counter shelf soiled.
Single-service articles improperly stored. In prep area open case of plastic lids on floor.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, front line and walk-in cooler, concrete floor not sealed.
Wet wiping cloths stored in detergent and sanitizer mixed together. At pit area, sanitizer bucket has soap and bleach pre employee.
Working containers of food removed from original container not identified by common name. At front counter area, bulk sugar container nor labeled.
Mar 18, 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 ▾
Toxic substance/chemical improperly stored. In dry storage room, bottle of hand soap stored on shelf above single service spoons.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb at mop sink with no handle missing backflow preventer.
Building components, attachments or fixtures in poor repair. At front counter area, interior of cabinets are cracked and in disrepair. Walk in cooler door in disrepair. At dish area, lower shelf rusted, wood in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen, multiple ceiling tiles stained.
Equipment in poor repair. Multiple reach-in cooler gaskets torn.
Floor area(s) covered with standing water. At ice machine.
Food storage container/container lid cracked or broken. At front counter area, bulk sugar container has cracked lid.
Hole in or other damage to wall. At smoker area, hole in wall by prep,table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter over grill has grease build up.
Outer openings not protected with self-closing doors. Back door does not self close. Also, gap at bottom of back door, light visible.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed tomatoes stored over ready to eat corn and mac and cheese.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose Bibb at mop sink with no handle, missing backflow preventer.
Handwash sink used for purposes other than handwashing. At front counter, handwash sink used as dump sink as evidenced by ice in sink.
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. 1 employee certificate expired.
Building components, attachments or fixtures in poor repair. At front counter area, interior of cabinets are cracked and in disrepair. Walk-in cooler door in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At front counter, ceiling tiles soiled and stained.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen area, employee drink stored on chest freezer.
Food storage container/container lid cracked or broken. At front counter area, bulk sugar container has cracked lid.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At wait station, spoon to stir tea in cup of standing water, 74f.p Also, in ice machine, scoop has handle touching ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hid filter over grill has grease build up.
Outer openings not protected with self-closing doors. Back door does not self close. Also, gap at bottom of back door, light visible.
Single-service articles not stored inverted or protected from contamination. At front counter, togo cups in slanted dispenser have open end toward dining room with no protection.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk-in cooler floor.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate12 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In small white reach in freezer near grill in front area, opened bag of raw beef burgers stored with and on top of opened bag of french fries. Items moved and stored correctly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at front counter handled payment with gloved hands and immediately handled cookie without changing gloves and washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front pit at front counter, sausage 109F, chicken 112F, turkey 119F. All items began hot holding approximately one (1) hour prior. All items moved to rear of bbq pit to be reheated. All items tested reheated to 177F.
Toxic substance/chemical improperly stored. Two clean pots on bottom shelf of chemical rack with chemicals stored above. Pots moved and stored correctly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf in pass through window near clean utensils and food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf in pass through window near clean utensils and food.
Employee with no hair restraint/beard guard while engaging in food preparation. Cook working in front pit area has ineffective hair restraint and no beard guard.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under/behind ice machine in kitchen. Floor behind hot water heater in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Small reach in freezer in front counter area.
In-use utensil stored in sanitizer between uses. Knife stored in red sanitizer bucket in server station. Knife stored in white sanitizer bucket nest Bbq pit. Both knives moved and stored correctly.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior of cabinets in front counter area are cracked. Shelves in walk in cooler are rusted. Walk in cooler is cracked/disrepair.
Open dumpster lid. Dumpster behind establishment. Manager asked employee to close lid.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Red sanitizer at front counter near soda dispenser.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk in cooler. Floor in small areas of back kitchen area.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in yellow mop bucket filled with water by dish machine in kitchen. Mop moved and stored correctly.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on green cutting board in back prep area. Cloth removed.
Jul 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 14 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 sanitizer 0ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in kitchen.
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. No written plan could be provided.
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/ Five employees present during inspection - none are certified food manager.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.
Dead roaches on premises. One dead roach by hot water heater in storage area. Dead roach discarded.
Employee with no hair restraint while engaging in food preparation. Multiple employees working today.
Equipment in poor repair. Walk in cooler is in disrepair - cracked and does not fully close. Ambient air temperature in walk in cooler 42F.
Floors not constructed to be easily cleanable. Floor throughout kitchen and back prep area. Floor in walk in cooler - unsealed concrete. Floor in dry storage area - carpet is worn.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor in side prep area. Floor under bag in box soda rack. Floor in unused walk in freezer. Floor around ice machine in back kitchen. Floor in small storage room by back pit. Wall behind cooking equipment.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink by pit in front area - sign not visible.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cabinets in to go area are cracked. Shelf below prep table by pit in back is rusted.
Single-service articles improperly stored. To go plastic ware on floor near to go area. Items moved and stored correctly.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Large tank by front pit.
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.