Bono's Pit Bar-B-Q

2640 Blanding Blvd Ste #211, Middleburg, FL 32068 · Permanent Food Service · License 2001309

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 9 basic
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep302026

Routine inspection

14 violations found

First visitSep 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 3 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  On front line at open bbq pit Turkey (129°F - Hot Holding); Sausage (131°F - Hot Holding). Operator put back on grill to reheat.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 1 fly in wash ware area on clean utensils rack. Operator killed and discarded.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed on cook line on pass through shelf, bottle of burn spray. Operator had employee move to bottom shelf.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  On cook line in reach in cooler milk held more than 24 hours with no date marking. Employee put proper date on milk carton.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed in wash ware storage area, clean cutting boards with black residue staining. Observed on cook line, microwave on top shelf with food residue on top plate.
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In dry storage area, bag of instant milk opened and not covered on top shelf. Operator removed and put into container.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In dry storage area, bulk container of corn meal with scoop handle touching food. Operator fixed scoop so handle is upright.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed on cook line, employee drink on top shelf of pass through. Employee moved drink to bottom employee shelf. As well as, employee drink on clean dish ware storage shelf. Employee removed drink and put on bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed in kitchen reach in cooler, gasket torn. As well as the warming cabinets next to the grill had torn gasket.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  In wash ware area, observed old label on clean dish lid on storage rack. Operator removed had employee remove label.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  In kitchen area, reach in freezer gasket soiled with black mold like substance.
- Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
  Observed spilled grease on ground around grease receptacle.
- Code 36, Floors, walls, ceilings and ventilation: Floor, walls, ceiling soiled/has accumulation of debris.
  In wash ware area, walls behind and under wash ware equipment soiled with black/green mold like substance. As well as ceiling vents and ceiling tiles slightly soiled with black/green mold like substance.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  On front line, employee bag on top of single service items. Employee removed and put on bottom shelf.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.