Bonchon

4972 Towncenter Pwky Ste 309, Jacksonville, FL 32246 · Permanent Food Service · License 2615629

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 28 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
6 high priority (4 fixed by the Sep 14 follow-up, 2 fixed on the spot, 2 repeats), 6 intermediate (5 repeats), 17 basic (4 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-52
Administrative complaint on Sep 9, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score36

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

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

29 violations found · Inspector came back once

Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
29 violations found:
- 6 High priority
- 6 Intermediate
- 17 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. One crack broken raw shell egg stored in egg crate in reach in cooler with other stored raw shell eggs. Stop sale issued
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Fries (62°F - Cold Holding), stored sitting out on prep table for approximately 15 mins from reach in cooler . Employee place back in reach in cooler. cooked zucchini (72°F - Cold Holding), stored inside the 3rd non working reach in cooler on cook line for approximately 1 hr. Employee place in different reach in cooler kimchi, corn, coleslaw (45-47°F - Cold Holding), all stored in flip top reach in cooler near ice machine from main walk in cooler since 2 hrs ago. Employee removed food & place in different reach in cooler. Unit has torn gasket & standing water inside.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  White rice (121-124°F - Hot Holding), stored in steam pot on far end of cook line. Unit possible unplugged. Employee reheating
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee drinking from plastic water bottle on cook line & return back to handling clean equipment without washing hands
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee on cook line handling raw chicken and then handling clean equipment without washing hands
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Can of chemical butane torch stored on prep table near food
Intermediate6
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee washing hands in three compartment sink
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Non-food grade brush used for multiple dipping sauces on cook line
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on make table stained
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Storage bucket stored inside hand wash sink at ware washing area
  Repeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  At both hand wash sink next ware washing area and prep sink
  Repeat violation
  No soap provided at handwash sink.
  At hand wash sink next to ware washing area
  Repeat violation
Basic17
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powdered substance stored in rolling container under prep table unlabeled. Employee said it flour
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw chicken at 41°F stored sitting in prep sink thawing with no running water
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife stored in between make table & prep table on cook line
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee with facial beard on cook line preparing food with no beard guard
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cut board at make table reach in cooler with cut marks
  Equipment in poor repair.
  Multiple reach in cooler with torn gasket
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. cooked zucchini (72°F - Cold Holding), stored inside the 3rd non working reach in cooler on cook line for approximately 1 hr. Employee place in different reach in cooler
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior microwave soiled
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine interior shield with black build up
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of fryer soiled with grease build up Hood filters with grease build up
  Buildup of food debris/soil residue on equipment door handles.
  Door handles on multiple cooking equipments
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In reach in cooler near ice machine
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Women's restroom in lobby area
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Multiple used equipment in establishment
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  In kitchen near walk in cooler
  Floor soiled/has accumulation of debris.
  Floor soiled under cooking equipment
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Old license displayed in lobby area
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.
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.
Stop sale: An order that the food can’t be sold or served.