Bono's BBQ

5711 Bowden Rd #19, Jacksonville, FL 32216 · Permanent Food Service · License 2609884

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 21, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 20 other violations

How the score was calculated

Starting score100
Violations at the Aug 21 routine inspection
2 high priority (fixed on the spot), 5 intermediate (3 fixed on the spot), 14 basic (3 repeats); basic violations cost 12 at most
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Aug212026

Routine inspection

21 violations found

First visitAug 21, 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.
21 violations found:
- 2 High priority
- 5 Intermediate
- 14 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  100f meat scraps on bbq smoker, moved to heat, reheated them to 165f
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Degreaser hanging by clean containers for food, shelf by triple sink, employee moved it
  Fixed on the spot
Intermediate5
- Code 11, Employee health: 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 one
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Grease build up on toaster oven and interior of fryer guard
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee dumped water in hand sink at server area, ice in hand sink at front counter
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Purple solution in office/storage, manager labeled it cleaner
  Fixed on the spot
- Code 53, Manager certification and employee training: 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/ 4 people handling food, manager arrived
  Fixed on the spot
Basic14
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Turkey 41f in walk in cooler
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In ice bin, employee removed it
  In-use ice scoop stored on soiled surface between uses.
  Container with old build up, employee placed them in triple sink to be washed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee eating on prep table, explained to him and he moved to dining table
  Fixed on the spot
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Opened drink on table, employee eating there, he discarded it, one employee drink in cooler above customer food,
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee cutting up onions, no hair restraint
  Repeat violation
  Employee with no beard guard/restraint while engaging in food preparation.
  Cook cutting meats, no beard guard
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Shelf above gloves at cook line is peeling off
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Food storage container/container lid cracked or broken.
  Lid cracked for raw chicken, changed by employee
  Fixed on the spot
- Code 21, Wiping cloths and linens: Sanitizing solution for wiping cloths not free of food debris and visible soil.
  At cook line, employee changed it
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelf by hand sink in server area with old build up, fan dusty at cook line and at front counter, blackish build up on gasket in box freezer, vent in walk in cooler dusty
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Dust build up, server area
  Repeat violation
  Floor soiled/has accumulation of debris.
  Blackish build up under ice bin and tale, servers area
  Repeat violation
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.