Trattoria Di Bernardone
Last inspected: Dec 10, 2025
64
Score
Going back to 2022, Trattoria Di Bernardone has 10 inspections in the public record. The most recent report on file is from Dec 10, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly three violations earlier in the record.
When inspectors have written things up, “toxic substance/chemical improperly stored” has been the most frequent reason, cited three times.
Restaurants in St. Johns average 69, so Trattoria Di Bernardone trails the local norm. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-24-5
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. Opening carton of ice cream drink mix in reach in cooler at bar does not have a date, per operator carton was opened Sunday.
02C-03-5
Intermediate - 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.
22-02-4
Intermediate - 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. **Corrected On-Site**
31A-11-4
64
Jun 27, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - 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 **Repeat Violation** **Admin Complaint**
01B-28-5
High Priority - 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. **Corrective Action Taken**
08A-20-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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. **Corrected On-Site**
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses. On stove handle in kitchen on cook line.
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation. One food handler on cook line preparing food, employee corrected during inspection. **Corrected On-Site**
13-03-4
52
Aug 14, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - 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.
01B-24-5
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. Employee cutting bread with bare hands in kitchen, employee put on gloves. **Corrected On-Site**
09-01-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
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 - 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.
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. Last year's license displayed in server area by bar.
50-09-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket on cook line.
21-38-4
Basic - 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. **Corrected On-Site**
02D-01-5
37
Jun 13, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2024-06-13: 60 day callback from original inspection **Time Extended**
02B-03-5
86
Jun 12, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer spray stored over salad make station reach in cooler near entrance to kitchen, bottle removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - 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. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - 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. **Warning**
02B-03-5
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. Open container of milk in reach in cooler in server area, per employee milk was open on Saturday, milk dated **Corrected On-Site**
02C-03-5
Intermediate - 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. **Repeat Violation**
03F-10-5
Basic - 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. **Corrective Action Taken** **Warning**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on cook line do not have any hair restraints
13-03-4
Basic - 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.
03G-53-1
45
Nov 28, 2023
Routine - Food
No violations found.
100
Sep 27, 2023
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. 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-27: At time of follow up inspection operator is still in the process of filling out and submitting a HACCP Template. **Time Extended**
03G-50-1
90
Jul 27, 2023
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. Employee vitamins and medicine stored on shelf over clean prep table. Operator removed all medicine from the shelf. **Corrected On-Site**
41-07-4
High Priority - 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. **Corrected On-Site**
41-10-4
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. 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. **Corrected On-Site**
03F-02-5
High Priority - 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. **Corrected On-Site**
08A-02-6
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. 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. **Corrective Action Taken** **Warning**
03G-50-1
Intermediate - 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. **Corrected On-Site**
22-02-4
Intermediate - 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.
53A-05-6
Intermediate - 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. **Corrective Action Taken**
03F-10-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the prep counter clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - 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.
10-07-4
Basic - Old labels stuck to food containers after cleaning. On the storage shelf behind the prep counter clean container with old labels attached.
16-46-4
Basic - Utensils in poor condition. Clean spatula hanging at prep station has melted edges.
14-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored with mop heads in the mop sink.
42-01-4
29
Dec 21, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. In the reach in cooler in the prep area, loaves of bread stored in white non food grade bag.
14-31-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with date of last served or kept in chronological order.
01C-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. In either restroom used by employees, no employee hand wash signage. **Repeat Violation**
31B-04-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored on top and under the pizza oven. Operator placed paddles on clean sheet trays under the pizza oven to be easily cleanable. **Corrected On-Site**
10-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the top shelf of the middle storage rack, clean plastic containers stacked while wet.
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main line pizza station reach in cooler, wet wiping cloth stored on clean cutting board. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on the top shelf over the main kitchen cook line. Operator removed the employee beverage. **Corrected On-Site**
12B-07-4
61
Aug 17, 2022
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - No handwashing sign provided at a hand sink used by food employees. At time of inspection multiple hand wash sinks with no employee hand wash signage, soap or paper towels available. Operator has a order en route for supplies for hand wash sinks. **Corrective Action Taken**
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At time of inspection multiple reach in coolers with no ambient air thermometers available. Operator has an order en route with supplies for the kitchen. **Corrective Action Taken**
05-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In main kitchen area, metal bowls stacked on shelf with top bowl not covered or inverted for protection.
24-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage room with the mop sink, carbon dioxide tank next to the soda syrup boxes stored without being secured.
51-11-4
82
Frequently Asked Questions
When was Trattoria Di Bernardone last inspected?
The most recent health inspection at Trattoria Di Bernardone on file is from Dec 10, 2025. The public record contains 10 inspections in total.
What is the most common violation at Trattoria Di Bernardone?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited three times, more than any other issue at Trattoria Di Bernardone.
How does Trattoria Di Bernardone compare to other restaurants in St. Johns?
Trattoria Di Bernardone most recently scored 64 out of 100, which is lower than the St. Johns average of 69.
Has Trattoria Di Bernardone's inspection record improved over time?
No. Recent inspections at Trattoria Di Bernardone have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Trattoria Di Bernardone means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Trattoria Di Bernardone inspected?
Based on the inspection history on file, Trattoria Di Bernardone is inspected around three times per year on average.
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