BONOS OF FLEMING ISLAND
1765 TOWN CENTER BLVD, Flemming Island FL 32003 · 904.269.8870
Last inspected Mar 2, 2026 · 10 visits since October 2023
FEB 24
OCT 24
MAY 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flying insects in fly light at drive thru and by ice machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale. Observed pork butts (86F/85F/81F/84F - Cooling at 4 hours) on speed rack in back prep area. Per operator, pork finished cooking at 11:00. Temperature taken at approximately 3:30.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open package of cod stored over french fries in stand-up reach-in cooler. Operator rearranged products to proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork butts (86F/85F/81F/84F - Cooling at 4 hours) on speed rack in back prep area. Per operator, pork finished cooking at 11:00. Temperature taken at approximately 3:30. Pork ends held in a pan at room temperature in front of the smoker at 82F. Per operator, ends have been sitting out for approximately 4.5 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. See stop sale. Pork ends held in a pan at room temperature in front of the smoker at 82F. Per operator, ends have been sitting out for approximately 4.5 hours.
Show the remaining 4 findings ▾
Handwash sink used for purposes other than handwashing. Container in handwash sink in dishroom. Operator removed container.
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 reporting agreement for Rolando, hired approximately one month ago. Employee signed form during inspection.
Duct tape used to repair nonfood-contact surface. Duct tape used on lid of chest reach-in freezer.
Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Wall below and around dishmachine is soiled. Fan guards in walk-in cooler have dust/debris. Vent and surrounding tiles in dishroom have dust/debris.
Sep 29, 2025Inspection 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked potatoes in warmer between 107F - 113F. Per operator, potatoes have been reheating for 2.75 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See stop sale. Baked potatoes in warmer between 107F - 113F. Per operator, potatoes have been reheating for 2.75 hours.
Handwash sink not accessible for employee use at all times. Handwash sink by back smoker blocked by carts of wood.
Duct tape used to repair nonfood-contact surface. Duct tape used on left side of lid of small reach in freezer in prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on top of bread container. Employee moved backpack to proper storage.
Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Multiple ceiling tiles on make line and prep area are soiled. Floor to right of ice machine is soiled. Fan guards in walk in cooler are soiled.
Food stored on floor. Multiple cases of oil stored on the floor to right of stove. Employee moved all oils to shelving.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Jun 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects found. One live flying insect observed in dishroom.
Handwash sink not accessible for employee use at all times. Employee backpack in dishroom handwash sink. Employee moved bag to proper storage.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of certified food manager for establishment. Manager states he is scheduled for exam in approximately two weeks.
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. Manager only able to locate six of employee proof of food handler training.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at the triple sink. Manager identified as degreaser and labeled.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in fly light by the smoker.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two servers with watch and/or bracelets.
Unclean building components, attachments or fixtures. Fan guards in walk-in cooler have dust/debris.
Dec 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect in dish room near triple sink. One live flying insect observed in prep area across from dish room.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate chlorine test strips for the dish machine or quaternary ammonium test strips for wiping cloths. Inspector's test strips used for verification of both.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at prep area. Operator states he is waiting on a delivery.
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 unable to locate proof of any employee training documentation.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid to right of handwash sink in dish room. Operator could not identify contents and discarded contents.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flying insects in fly light at drive thru and by ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at front counter, kitchen, dish room and both restrooms are soiled.
Duct tape used to repair nonfood-contact surface. Duct tape used on left side lid of reach in freezer at prep area. Duct tape used on clean lexan pan on shelf above triple sink.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing from back wall in kitchen to right of fryers to right corner of kitchen.
Grease on the ground and/or pad around grease receptacle. Grease observed on the ground around grease container in dumpster enclosure.
Ice scoop handle in contact with ice. Ice scoop handle in ice in bin at soda machine in kitchen area. Employee moved scoop to proper storage.
Plumbing system in disrepair. Cold water valve inoperable at handwash sink in dish room.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect observed at prep table across from dishroom.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator was unaware of what kind of sanitizer was being used in sanitizer buckets and the dishmachine. Establishment uses both quaternary ammonium for the bucket and chlorine for the dishmachine. Operator unaware of which testing strips are used for each chemical. Inspector and operator tested several bucket and the dishmachine together and inspector instructed operator on acceptable chemical levels using chart on strips.
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. No proof available. Provided DBPR Form HR 5030-103.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, no proof of training available for ten employees hired over 60 days.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid in cabinet under sink in men's restroom.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple fly lights with accumulation of dead insects. Operator removed all dead insects and cleaned traps during inspection.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall and bottom shelf above toaster at front counter has hanging particles of dust/debris. Multiple ceiling tiles and vents in kitchen, prep and ware washing areas are soiled. Fan guards in walk in cooler and in stand up reach in cooler by kitchen warming cabinet are soiled.
Hole in or other damage to wall. Hole in wall to right of ice machine. Hole in wall left stall of women's restroom to left of toilet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above char grill have grease build up. Cabinet under soda machine in service area is soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by walk in cooler is showing in recharge zone.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 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 0ppm chlorine. Operator made call for repair during inspection.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect in dishroom and one live flying insect at back prep.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beans (44F/44F - Cold Holding); collard greens (44F/44F/44F/44F- Cold Holding); wings (44F - Cold Holding); banana pudding (44F - Cold Holding); ribs (46F/47F - Cold Holding); brisket (46F/47F - Cold Holding) in walk in cooler. Per employee, all items in walk in cooler overnight. Operator called repair company during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beans (44F/44F - Cold Holding); collard greens (44F/44F/44F/44F- Cold Holding); wings (44F - Cold Holding); banana pudding (44F - Cold Holding); ribs (46F/47F - Cold Holding); brisket (46F/47F - Cold Holding) in walk in cooler. Per employee, all items in walk in cooler overnight. Operator called repair company during inspection.
Toxic substance/chemical improperly stored. Bottles of soap in storage closet by side emergency exit stored directly against sugar packets.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table is soiled. Walk in cooler shelving has surface rust.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in dish room.
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. No proof available.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with black liquid on rack by bag in box sodas.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of insects in light trap near back exit.
Equipment in poor repair. Torn gasket on warm holding unit in kitchen.
Hole in or other damage to wall. Wall between storage closet and three compartment sink is in disrepair, wall covering bulging. Cracked tile in middle of dish room floor. Hole in women's restroom small stall to left of toilet. Hole in wall to right of ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster at front line with accumulation of debris. Interior of meat holding unit in kitchen soiled. Interior of microwave at server station soiled.
Light shield damaged/in disrepair. Light shield in walk in cooler is cracked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler by toaster is soiled.
Single-service articles improperly stored. Case of single-service silverware on floor near to go window. Employee moved off of floor.
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.