Bono's Bar-B-Q
10645 Philips Hwy, Jacksonville, FL 32256 · Permanent Food Service · License 2612378
What drove the grade
No paper towels or mechanical hand drying device provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection1 intermediate (1 repeat), 7 basic (2 repeats)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 28, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at dispenser.
Repeat violation
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Loose cooler door. Unit by frontline.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on exterior of cleaned pans : dry rack.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Soiled deflector plate to interior of ice machine located : kitchen
Repeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in base of kitchen cooler.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Soiled , dusty celling tiles. Kitchen.
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.
Employee cell phone on box of single service gloves at prep line.
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.