Bono's Pit Bar B Q

5903 Norwood Ave, Jacksonville, FL 32208 · Permanent Food Service · License 2608119

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Jul 13, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 complaint inspection
3 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 9 basic (1 repeat)
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Jul132026

Complaint inspection

15 violations found

First visitJul 13, 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.
15 violations found:
- 3 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  In bulk ice bin, ice cube dispensed from chute with dust attached. Employee removed surrounding ice cubes and discarded.
  Fixed on the spot
- 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 smoke pit rack, chicken (127°F - Hot Holding). Employee rotated to hotter section of pit. At conclusion of inspection chicken second temperature(143°F - Reheating)
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  At front counter and smoke pit area, chlorine sanitizer solution over 200ppm bleached test strips. Employees corrected to 100ppm.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Establishment unable to provide procedures for time as public health control being properly utilized for cut lettuce/premade salads. Provided written procedures
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Portion cups in smoker area used for dry seasoning soiled with accumulation of dry seasoning.
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap at hand wash sink at front counter. Employee provided soap.
  Fixed on the spot
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In standup reach in cooler by fryers, uncovered containers of corn and chicken wings. Employee covered.
  Fixed on the spot
  Food stored on floor.
  Soda syrup box stored on floor of storage hallway. Employee relocated.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Stand up reach in cooler by fryers and table top reach in cooler at front counter with torn door gaskets. Ice build up on seal of two reach in chest freezers in storage hallway.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters over grill area with burned dust/debris/grease.
  Buildup of food debris/soil residue on equipment door handles.
  Microwave on cook line with food residue build up on push button to open.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets stored next to bulk ice bin not inverted or covered for protection. On shelf opposite three compartment sink, clean metal pans and pots not inverted or covered.
  Equipment and utensils not properly air-dried - wet nesting.
  On shelf opposite three compartment sink, clean metal containers stacked while wet.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Broken missing ceiling tiles over walk in cooler.
- 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 phone on corner of in use prep table. Employee relocated.
  Fixed on the spotRepeat 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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.