Bono's Pit Bar-B-Q
Last inspected: Jan 21, 2026
52
Score
Bono's Pit Bar-B-Q has been inspected 10 times since 2022. Inspectors last stopped by on Jan 21, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “establishment has no written procedures for employees” has been the most frequent reason, cited two times.
Compared to other Middleburg restaurants (averaging 80), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Jul 25, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
78
Jan 30, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bag of hash browns in walk in cooler, eggs moved. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Bottles of sanitizer stored with boxes of seasoning under front counter, bottles moved. **Corrected On-Site**
41-10-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. One employee came to work and began to touch door handles of reach in cooler without washing hands first then handled soiled pans in the dish area then handled containers of food without washing hands between tasks.
12A-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Floor soiled/has accumulation of debris. Under large ice machine, tables and cooking equipment on cook line. Also fan guards of condensers in walk in cooler have a build up of debris.
36-73-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Box of drill and tools stored over prep table in back smoker area, bag moved. **Corrected On-Site**
42-03-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over milk and butter in walk in cooler, manager began to rearrange all items during inspection. **Corrective Action Taken**
08B-17-4
50
Aug 2, 2024
Routine - Food
No violations found.
100
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Mar 5, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - 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 5ppm chlorine. Operator called service tech and troubleshooted the issue via phone. Retested dishmachine at 50ppm chlorine. **Corrected On-Site**
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in kitchen reach in cooler not date marked. Employee states opened on Sunday. Employee marked correct open date on milk. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris.
22-02-4
Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple stained ceiling tiles in kitchen and prep area. Walls under three compartment sink and under/around dishmachine are soiled.
36-34-5
Basic - Equipment in poor repair. Torn gasket on reach in cooler at server station at front counter. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket and fan guards are soiled.
23-03-4
61
Aug 23, 2023
Routine - Food
No violations found.
100
Aug 22, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pork cooling at 81F. Per operator, pork prepared approximately three hours prior.
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In walk in cooler, pimento cheese (50F - Cold Holding); cheese (50F - Cold Holding); cheese (48F - Cold Holding); sausage (46F - Cold Holding); brisket (47F/48F/48F - Cold Holding); pork (48F/49F/47F/48F/48F - Cold Holding); pork ribs (49F/47F/48F); chicken (48F - Cold Holding); brisket (47F - Cold Holding); raw bacon (48F - Cold Holding). Per operator, all products have been in the walk in cooler overnight. Operator called for repair of walk in cooler during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tenderloin (125F - Hot Holding)-retemp 168F; chicken (119F - Hot Holding)-retemp 165F in hot holding unit behind front counter. Per employee, both prepared approximately three hours prior. Employee reheated tenderloin to 168F and chicken to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. Not available for establishment. Provided and discussed DBPR Form HR 5030-103 with operator.
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep sink by the dish room has black staining.
22-02-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Musty odor at hand wash sink by side exit door.
36-64-5
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen, ware washing and prep areas soiled. Floor under dish machine pre rinse area soiled. Wall around dish machine soiled. Fan guards in walk in cooler are soiled.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf above food prep table. Employee moved phone. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Liquid observed in between stacked cups at soda machine. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler near side exit door.
14-11-5
Basic - Food stored on floor. Stack of canned goods stored on the floor to left of back exit door.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving above three compartment sink has heavy debris.
23-03-4
Basic - Reach-in/walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has accumulation of debris.
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on shelf in kitchen prep table tested at 0ppm quaternary ammonium. Operator remade solution to 250ppm quaternary ammonium. **Corrected On-Site**
21-08-4
33
Mar 28, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Container of employee prescription on shelf above prep area. Also, pesticide stored on shelf above prep area. Person in charge removed. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in hot holding unit at 114F, person in charge reheated to 180F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment has no written plan. Provided form during inspection. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide chlorine test strips during inspection.
16-37-1
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 is making own ranch and rendering it non time/temperature control for safety. No approved Haccp.
03G-50-1
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at hand wash sink by back smoker and in mens restroom. Provided sign during inspection. **Corrective Action Taken**
31B-04-4
Basic - Single-service articles improperly stored. Case of single service items stored on floor at front counter.
25-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server area wet nesting.
24-08-4
47
Sep 19, 2022
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Frequently Asked Questions
When was Bono's Pit Bar-B-Q last inspected?
The most recent health inspection at Bono's Pit Bar-B-Q on file is from Jan 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bono's Pit Bar-B-Q?
Across the inspection record, “establishment has no written procedures for employees” has been cited two times, more than any other issue at Bono's Pit Bar-B-Q.
How does Bono's Pit Bar-B-Q compare to other restaurants in Middleburg?
Bono's Pit Bar-B-Q most recently scored 52 out of 100, which is lower than the Middleburg average of 80.
Has Bono's Pit Bar-B-Q's inspection record improved over time?
Results have been roughly steady. Inspections at Bono's Pit Bar-B-Q have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bono's Pit 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 Pit Bar-B-Q inspected?
Based on the inspection history on file, Bono's Pit Bar-B-Q is inspected around three times per year on average.
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