CS 135-136 EAST/ BONO’S
1 TIAA BANK FIELD DR, Jacksonville FL 32202 · 904.633-6362
Last inspected Sep 21, 2025 · 3 visits since September 2023
3 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f turkey in warmer, employee wrote time on
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Employee opened a bag of nacho cheese at 70f and put it under 4 hrs procedure, explained to her and she placed them in cooler so it starts at 41f
Toxic substance/chemical improperly stored. Soap by whisk in cabinet, employee moved soap
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat in bucket, quat test strip turned light blue, manager diluted it 300ppm
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of box with to go containers, employee moved it
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f turkey in warmer, employee wrote time on
Current Hotel and Restaurant license not displayed. Incorrect license number posted, Andrew sent an email about it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above napkins, employee moved it
In-use utensil stored in sanitizer between uses. Employee moved them
Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it
Wet wiping cloth not stored in sanitizing solution between uses. On counter, employee discarded it
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f pulled pork with 3 pans, employee rearranged, 100f mac and cheese in sterno warmer, explained time as public health control, he write time on
In-use wet wiping cloth/towel used under cutting board. Employee changed it
Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it
Single-service articles improperly stored. Box with to go cups,employee placed them on shelf
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.