Bono's Bar B Q
Last inspected: Dec 11, 2025
47
Score
Bono's Bar B Q, located at 100 Bartram Oaks Walk in St. Johns, FL, had a recent inspection on 2025-12-11 resulting in a High Risk score of 47. This inspection identified four critical, one major, and one minor violation. Bono's Bar B Q has a history of mostly high-risk inspections across its seven recorded evaluations.
7
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
47
May 20, 2025
Routine - Food
No violations found.
100
Oct 15, 2024
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
27
Apr 8, 2024
Routine - Food
No violations found.
100
Aug 2, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
52
Jan 17, 2023
Routine - Food
1 major violation.
90
Jul 7, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
37
Violations — Dec 11, 2025 Inspection
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of cabinets under both soda machines have a build up of mold like substance and soda syrup residue. **Repeat Violation**
23-03-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together less then 10 seconds in hand wash station in dish area, then continued to handle clean equipment and utensils.
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg wash stored over banana pudding in walk in cooler, egg wash moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (121F - Hot Holding, recheck 164F) in warming box by smoke pit at front counter, per employee sausages where reacted on pit and placed in warming unit about 1 hour prior, sausages put back in pit and employee stoked fire. turkey brests (105F - Hot Holding, put on time control); baked chicken (109F - Hot Holding, recheck 153F) on smoke pit at front counter, per employee turkey has been constantly taken in and out of pit for less then 1 hour and is usually used up within several hours, turkey placed on time control. Employee stoked fire pit to reheat chicken that they stated was already reheated several hours ago. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored with sauce bottle at front counter. Spray bottle of sanitizer stored with condiment bottles at server station in middle of dining room. All bottles moved. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. turkey (52F - Cooling, after 40 minutes 51F) whole roasts of turkey breasts in walk in cooler, per employee turkey was cooked several hours prior, turkeys moved to walk in freezer between checks, but turkey still left in whole large roasts. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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