Bonu Taverna
Last inspected: Apr 28, 2026
32
Score
Bonu Taverna appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Apr 28, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 12 violations before.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
Restaurants in St. Petersburg average 77, so Bonu Taverna trails the local norm. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
6
Major latest
2
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Live, small flying insects found 2 live flies observed flying over bar counter top area.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in deli cooler near boiler equipment on cook line: pasta in portion bags (60F - Cold Holding); buttermilk (51F - Cold Holding) Observed cooked pasta in portions bags in stainless steel container with the product over the fill line. Discussed with Sou Chef. Container of butter milk is stored on top another stainless steel pan that is keeping the containers in place since the bars are missing. Product was stored in the reach in cooler 2 hours ago. Moved items into reach in freezer to bring down the temperatures rapidly. Retook temperatures at 2:22pm: pasta in portion bags (41F - Cold Holding); buttermilk (42F - Cold Holding) Discussed monitoring TCS foods in these areas of the cooler. **Corrected On-Site**
03A-02-5
High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Add 11:30am time stamp to pesto. **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. With green liquid stored on top of dish machine. Labeled as degreaser. **Corrected On-Site**
41-17-4
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. Emailed the person in charge Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection. **Corrective Action Taken**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Observed expired CFM certificate for Chef Noah Sells, conducted 3/11/2021 through ServeSafe. Discussed with chef.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained on reach in deli cooler. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside handsink filling up with water. Educated employees and item was removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit quaternary. **Repeat Violation**
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in deli cooler lids. Item moved. **Corrected On-Site** **Repeat Violation**
10-17-4
32
Sep 8, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 78 F water on cook line. Employee replenished utensils without water. **Corrected On-Site**
10-05-5
High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Quaternary sanitizer bucket testing at 0 PPM. Employee set up chlorine sanitizer bucket that is testing at 100 PPM. **Corrected On-Site**
22-40-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
16-37-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in deli coolers. Item was moved. **Corrected On-Site**
10-17-4
58
Feb 24, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
55
Jul 22, 2024
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
17
Mar 12, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in bar area not landing on food or food contact surfaces. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-12: 1 live fly in kitchen not landing on food or food contact surfaces. **Time Extended**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-12: Establishment is still in the process of marking clam tags with last date sold, holding in chronological order for 90 days, and making duplicate tags when batches are separated. **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-12: Establishment is still in the process of marking clam tags with last date sold, holding in chronological order for 90 days, and making duplicate tags when batches are separated. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clams tag removed from original container prior to container being emptied on cook line. **Warning** - From follow-up inspection 2024-03-12: Establishment is still in the process of marking clam tags with last date sold, holding in chronological order for 90 days, and making duplicate tags when batches are separated. **Time Extended**
01C-10-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. **Warning** - From follow-up inspection 2024-03-12: Can opener on prep table still has built up food debris at the time of this callback inspection report. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink between bar and kitchen area. **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
31B-04-4
55
Mar 11, 2024
Routine - Food
3 critical violations. 7 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on other side of the dining room: feta cheese (45F - Cold Holding); cut tomatoes (45F - Cold Holding); cut leafy greens (45F - Cold Holding) Manager put items on ice. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw shrimp in walk in cooler. **Warning**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in bar area not landing on food or food contact surfaces. **Repeat Violation** **Warning**
35A-02-6
Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation** **Warning**
01C-05-4
Intermediate - Clam tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Clams tag removed from original container prior to container being emptied on cook line. **Warning**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by pizza prep station blocked by food cart. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to wet cloth to wipe down equipment. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind bar. Manager restocked paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop ice behind the bar. **Warning**
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink between bar and kitchen area. **Warning**
31B-04-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Silverware/utensils dried with a towel/cloth. Cups dried with cloth at bar area. **Warning**
24-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Octopus thawing in standing water. **Warning**
06-01-5
22
Oct 12, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Fresh clams and mussels not kept in chronological order. **Warning** - From follow-up inspection 2023-10-12: Manager is in the process of putting tags in chronological order. **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Fresh clams and mussels not marked with last date served. **Warning** - From follow-up inspection 2023-10-12: Manager is in process of marking tags with last date served. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks in bar area being used as a dump sink. Hand wash sink between bar and kitchen is now for holding plants. Manager states customers were washing their hands in that hand wash sink. **Warning** - From follow-up inspection 2023-10-12: Operator has contacted Plan Review about possible removal of hand wash sink used to store plants. **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Clams/mussels/oysters removed from original container for long-term storage. Fresh clams and mussels removed from original container and no tags. **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
01C-06-5
70
Oct 11, 2023
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on food cart: cut leafy greens (67F - Cold Holding); cut tomatoes(67F - Cold Holding); mozzarella cheese (67F - Cold Holding) Manager states items are held out for lunch and then served to staff. Manager put items on Time as a Public Health Control Paperwork. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dining room area not landing on food or food contact surfaces. 1 live fly in ware washing area not landing on food or food contact surfaces. 2 live flies in bar area not landing on food or food contact surfaces. **Repeat Violation** **Warning**
35A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer uses gloves and scrubs dirty dishes and removes clean dishes in dish washer without changing gloves and washing hands. **Warning**
12A-13-4
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs in bar area being used to make Moscow Mules with a pH level below 6. **Warning**
14-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Fresh clams and mussels not kept in chronological order. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Fresh clams and mussels not marked with last date served. **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler: vegetable stock @ 2:12 (112F - Cooling) Temperature taken again at 3:15 pm vegetable stock 94 F. Manager separated into smaller portions and is using chill stick. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks in bar area being used as a dump sink. Hand wash sink between bar and kitchen is now for holding plants. Manager states customers were washing their hands in that hand wash sink. **Warning**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager was unable to provide Time as a Public Health Control Paperwork. Inspector emailed blank copy and Manager filled out and put cut leafy greens, cut tomatoes and mozzarella cheese on Time. **Repeat Violation** **Warning**
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank outside back door not properly secured. **Repeat Violation** **Warning**
51-11-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Fresh clams and mussels removed from original container and no tags. **Warning**
01C-06-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in dry storage area not inverted for protection. **Warning**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom. **Warning**
32-12-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware in storage area between kitchen and dining room stored with food contact surfaces upright. **Warning**
24-18-4
Basic - Unprotected ice machine in a customer/nonsecure area. Covered ice machine in rear alleyway not locked during operating hours and not monitored. **Warning**
08B-62-4
22
Feb 15, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: tomato sauce (60F - Cold Holding)
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces.
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to prep table blocked by pizza dough containers. Manager moved pizza containers. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Cooking oil stored on the floor in dry goods storage area. Manager stored 6 inches off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in coolers on cook line. Manager removed and washed knives. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour removed from original container and not labeled. Manager labeled appropriately. **Corrected On-Site**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind bar area not properly secured.
51-11-4
47
Jul 12, 2022
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in ware washing area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not commercially packaged over fries in freezer, employee rearranged correctly. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up on can opener and slicer in rear of kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizing solution stored in hand wash sink between bar and kitchen, employee removed. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink across from cooktop. Employee put soap at hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour in rear of kitchen not labeled, employee labeled correctly. **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in rear of kitchen, employee moved water bottle below prep table. **Corrected On-Site**
12B-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on the floor in rear of kitchen. Employee emptied sanitizing solution into clean bucket and is using two buckets to keep off the floor. **Corrected On-Site**
21-44-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee cola beverage stored in walk in cooler. Chef removed item. **Corrected On-Site**
12B-13-4
Basic - Food stored on floor. Water bottles stored on the floor in walk in cooler.
08B-38-4
39
Frequently Asked Questions
When was Bonu Taverna last inspected?
The most recent health inspection at Bonu Taverna on file is from Apr 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bonu Taverna?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Bonu Taverna.
How does Bonu Taverna compare to other restaurants in St. Petersburg?
Bonu Taverna most recently scored 32 out of 100, which is lower than the St. Petersburg average of 77.
Has Bonu Taverna's inspection record improved over time?
Yes. Recent inspections at Bonu Taverna have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bonu Taverna 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 Bonu Taverna inspected?
Based on the inspection history on file, Bonu Taverna is inspected around three times per year on average.
Nearby Restaurants