TRATTORIA DI BERNARDONE
425 DURBIN PAVILION DRIVE, Saint Johns FL 32259 · 904-547-2888
Last inspected Jun 19, 2026 · 10 visits since July 2023
JUN 24
AUG 24
JUN 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections trending up, 28 points better than where it started.
Dead roaches on premises. 1 dead roach behind standing reach in cooler near entrance to kitchen. Also approximately 4 dead flying insects between top of reach in cooler and counter top at bar area. 1 dead roach under bar at far end near window. Also 1 dead grasshopper in men's bathroom. Operator cleaned up and discarded all dead vermin.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024051640 | Jun 12, 2024 | Jan 30, 2025 | $300 |
Inspection history
10 visits, newest first
Jun 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 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. Observed in stand alone cooler on cook line Bolognese sauce (49F-54F - Cold Holding); Alfredo sauce (50F-54F - Cold Holding). See stop sale. Manager stated she made sauces yesterday morning.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone cooler on cook line Bolognese sauce (49F-54F - Cold Holding); Alfredo sauce (50F-54F - Cold Holding). See stop sale. Manager stated she made sauces yesterday morning.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink without back flow device on non chemical side of splitter. Operator removed splitter from mop 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. Observed some employee food training expired.
Show the remaining 3 findings ▾
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets.
In-use wet wiping cloth/towel used under cutting board. Observed in use towel under cutting board. Employee removed and stored properly.
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1 container of cooked pasta in standing reach in cooler across from keg walk in cooler dated 11/29.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opening carton of ice cream drink mix in reach in cooler at bar does not have a date, per operator carton was opened Sunday.
Food-contact surface soiled with food debris, mold-like substance or slime. Chute of ice machine of soda machine at server station has spots of mold like substance.
Handwash sink used for purposes other than handwashing. Hand wash station in middle of cook line by keg walk in cooler has thawing shrimp in sink, shrimp removed.
Jun 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. In reach in coolers on middle of kitchen: 6/18 cooked onions, 1 container 6/19 pizza sauce, 1 container 6/20 Marsala sauce, 2 containers
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw ground beef stored over raw pork in standing reach in cooler in middle of kitchen near laundry facilities, employees began to rearrange items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (50F - Cold Holding) in display cooler near main entrance, per manager cooler door was left open for less then 30 minutes while cooler was being cleaned out prior to inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station between cook line and bakery area, employee corrected during inspection.
Employee with no hair restraint while engaging in food preparation. One food handler on cook line preparing food, employee corrected during inspection.
In-use tongs stored on equipment door handle between uses. On stove handle in kitchen on cook line.
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting bread with bare hands in kitchen, employee put on gloves.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 4 containers of chicken dated 8/7 in reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rustica sauce (45F - Cold Holding) in standing reach in cooler right next to door on cook line, per operator door has been consistently opened and closed for approximately 1 hour, operator moved sauce to the back of cooler and adjusted temperature of cooler.
Toxic substance/chemical improperly stored. Spray bottles of glass cleaner and air freshener stored with napkins under hand wash station in men's and women's bathrooms.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink used for purposes other than handwashing. Employee rinsing knifes off in hand wash sink at server area. Raw calamari thawing in hand wash sink on cook linen near keg walk in cooler.
Current Hotel and Restaurant license not displayed. Last year's license displayed in server area by bar.
Dead roaches on premises. 1 dead roach behind standing reach in cooler near entrance to kitchen. Also approximately 4 dead flying insects between top of reach in cooler and counter top at bar area. 1 dead roach under bar at far end near window. Also 1 dead grasshopper in men's bathroom. Operator cleaned up and discarded all dead vermin.
Wiping cloth sanitizing solution stored on the floor. Sanitation bucket on cook line.
Working containers of food removed from original container not identified by common name. Bulk container of binding agent in cabinet in prep area, manager corrected during inspection.
Aug 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 13, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Per operator they are using raw shell eggs in their Amaretto Sour.
Jun 12, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Per operator they are using raw shell eggs in their Amaretto Sour.
Roach activity present as evidenced by live roaches found. Approximately 5 live roaches inside large white catch tray under flip top reach in cooler in kitchen near main entrance to kitchen 3 live roaches under standing 3 door reach in cooler in back of kitchen by walk in cooler. Approximately 3 live roaches under standing reach in cooler next to main entrance to kitchen. Approximately 3 live roaches behind standing reach in cooler in server area near entrance to kitchen. Operator began to kill and clean up all dead roaches during inspection.
Toxic substance/chemical improperly stored. Spray bottle of sanitizer spray stored over salad make station reach in cooler near entrance to kitchen, bottle removed
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in reach in cooler in server area, per employee milk was open on Saturday, milk dated
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding butter and cooked pasta on time control, but does not have any written procedures.
Dead roaches on premises. Approximately 5 dead roaches inside large white catch tray under flip top reach in cooler in kitchen near main entrance to kitchen. 1 dead roach under standing reach in cooler in kitchen next to main entrance to kitchen. 1 dead roach under standing reach in cooler in server area near entrance to kitchen. Operator began to clean up all dead roaches during inspection.
Employee with no hair restraint while engaging in food preparation. 2 employees on cook line do not have any hair restraints
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment has frozen steaks and sausages that they are vacuum packaging that have the dates, but no time markings. Operator has already submitted HACCP plan and is still under review.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 27, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment utilizing reduced oxygen packaging for raw meatballs then cooked using a sousvide method. Establishment also vacuum packaging raw meats to store in the reach in freezer. Provided HACCP Templates.
Jul 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Container of medicine improperly stored. Employee vitamins and medicine stored on shelf over clean prep table. Operator removed all medicine from the shelf.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, vacuum packaged by establishment raw chicken over commercially packaged ground beef. Operator had employee switch the reach in freezer storage levels.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs held on time as public health control next to the cook line missing time marker. Operator placed label on the container of raw shell eggs.
Toxic substance/chemical improperly stored. Chemical spray bottle stored in the top shelf over clean plates and skillets at the pizza make station. Operator relocated the chemical spray bottle.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep station has food residue staining build up. Soda gun behind the bar counter closest to the kitchen entrance has build up of soda syrup residue. Employee cleaned and sanitized the soda gun.
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/ At time of inspection only one food manager certification available in establishment and more than four food handling employees present.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to find filled out copy of time as public health control. Operator printed new procedures and began to fill out.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment utilizing reduced oxygen packaging for raw meatballs then cooked using a sousvide method. Establishment also vacuum packaging raw meats to store in the reach in freezer. Provided HACCP Templates.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the prep counter clean containers stacked while wet.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the prep table next to the cook line, utensils in standing water at 94F and utensils in standing water at the pizza make table at 86F.
Old labels stuck to food containers after cleaning. On the storage shelf behind the prep counter clean container with old labels attached.
Utensils in poor condition. Clean spatula hanging at prep station has melted edges.
Wet mop not stored in a manner to allow the mop to dry. Wet mops stored with mop heads in the mop sink.
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.