Bono's Bar-B-Q
Last inspected: Apr 14, 2026
47
Score
The health department has logged 10 inspections at Bono's Bar-B-Q, the earliest from 2022. The newest entry in the record is dated Apr 14, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to nine violations.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited three times.
The city-wide average sits at 74, which Bono's Bar-B-Q's 47 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In white reach in freezer raw chicken tenders in open package stored over uncovered tray of squash dipped with pooled egg. Person in charge moved to appropriate location. **Corrected On-Site**
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed collard greens cooked yesterday cooling overnight at 45-49F. Observed green beans ambient cooling overnight at 45-47F.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed collard greens cooked yesterday cooling overnight at 45-49F. Observed green beans ambient cooling overnight at 45-47F.
01B-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at triple sink area not functioning. Also, paper towel dispenser at smokers in back kitchen not functioning. Person in charge provided paper towels during inspection. **Corrective Action Taken** **Repeat Violation**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with debris buildup on ceiling interior and interior side of door. Also, interior of smoker with debris buildup. Also, can opener blade with debris accumulation. Person in charge pulled to clean. **Corrective Action Taken**
22-20-5
Basic - Hole in or other damage to wall. Observed hole in wall cut out to right of prep sink in prep area. Observed blue substance on floor to left of ice machine. Observed staining on walls near smoker.
36-24-5
Basic - Old labels stuck to food containers after cleaning. Old labels observed on several clean dishware items at dish pit area.
16-46-4
Basic - Single-service articles improperly stored. Cases of single service items stored on floor of shed in parking lot. **Repeat Violation**
25-05-4
47
Aug 11, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Installed; Proper Backflow Devices
FL-28
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Properly Stored/Protected
FL-48
Toilet Rooms Maintained
FL-53
27
Jan 23, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher utilize gloves, go from dirty dishware to clean dishware without hand wash. Person in charge spoke to employee who washed hands. **Corrective Action Taken**
12A-29-4
High Priority - Pesticide-emitting strip present in food prep area. Pesticide emitting strip utilized in kitchen near ice machine. Person in charge discarded. **Corrected On-Site**
41-24-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior smokers with debris buildup. White debris buildup on ceiling of ice machine. **Repeat Violation**
22-02-4
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Staining in kitchen ceiling and walls in back kitchen. Also, wall at triple sink with debris buildup. **Repeat Violation**
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station wet nesting.
24-08-4
Basic - Water leaking from pipe and/or faucet/handle. Leak at pipe at prep sink. Person in charge fixed during inspection. **Corrected On-Site**
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with debris buildup. Shelving at dish pit with grease buildup. **Repeat Violation**
23-03-4
55
Jul 2, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
43
May 3, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. Establishment makes ranch in house per person in charge. No approved haacp/ variance. No PH meter on site. **Warning** - From follow-up inspection 2024-05-03: Haccp has been submitted, not yet approved. **Time Extended**
03G-50-1
90
Feb 27, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Medicine stored in reach in cooler at front area with and above food to be served to guests. Person in charge moved to appropriate location. **Corrected On-Site**
41-07-4
High Priority - 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. Observed employee cutting washed lemons with bare hands. Person in charge spoke to employee during inspection who washed hands and donned gloves. **Corrective Action Taken**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in back prep area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw beef patties no longer commercially processed stored over tater tots. Person in charge moved to appropriate location. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler shelves on cookline with mold like substance buildup. Also, interior of ice machine with lime buildup. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed two hand wash sinks with containers stored in sink. Person in charge removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - 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. Establishment makes ranch in house per person in charge. No approved haacp/ variance. No PH meter on site. **Warning**
03G-50-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in stand up reach in freezer by cookline.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with buildup. Fan in reach in cooler by cookline with dust buildup.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign from server hand wash sink. Person in charge posted during inspection. **Corrected On-Site**
31B-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet , lighter, cigarettes stored on microwave in kitchen. Person in charge removed. **Corrected On-Site**
40-06-5
33
Sep 7, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
47
Mar 29, 2023
Food-Licensing Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. marinated raw chicken (45-49F - Cooling) operator stated chicken has been cooling since last night. Stop sale
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. marinated raw chicken (45-49F - Cooling) operator stated chicken has been cooling since last night. See Stop sale
03D-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on large ice machine soiled.
22-02-4
Basic - Food not stored at least 6 inches off of the floor. Container of house made coleslaw not stored 6 inches off of floor in walk-in-cooler. Operator removed coleslaw to properly store. **Corrected On-Site**
08B-47-4
Basic - Equipment in poor repair. Gasket on walk-in-cooler torn. Also, gasket on reach in freezer near cook line torn
14-11-5
61
Mar 2, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in front service area. Also, observed one flying insect in warewashing area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked beans (48F - Cooling); cooked vegetables (greens) (47F - Cooling); macaroni and cheese (50F - Cooling) in walk in cooler. Operator stated items were cooling from last night, not cooled to 41F within 6 hours. Observed 2 of the pans stacked with lids on them. See Stop Sale
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (48F - Cooling); cooked vegetables (greens) (47F - Cooling); macaroni and cheese (50F - Cooling) in walk in cooler. Operator stated items were cooling from last night, not cooled to 41F within 6 hours. Observed 2 of the pans stacked with lids on them. See Stop Sale
03D-02-5
Intermediate - 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection **Corrective Action Taken**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels unable to dispense at warewashing area. Operator stated batteries need to be changed. Operator placed a roll of paper towels near hand wash sink until batteries are replaced. **Corrected On-Site**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine and area surrounding ice chute soiled. **Repeat Violation**
22-20-5
50
Oct 17, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Frequently Asked Questions
When was Bono's Bar-B-Q last inspected?
The most recent health inspection at Bono's Bar-B-Q on file is from Apr 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bono's Bar-B-Q?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Bono's Bar-B-Q.
How does Bono's Bar-B-Q compare to other restaurants in Jacksonville?
Bono's Bar-B-Q most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has Bono's Bar-B-Q's inspection record improved over time?
No. Recent inspections at Bono's Bar-B-Q have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Bono's Bar-B-Q means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bono's Bar-B-Q inspected?
Based on the inspection history on file, Bono's Bar-B-Q is inspected around three times per year on average.
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