Bonos Pit Bar-B-Q

10065 Skinner Lake Dr, Jacksonville, FL 32246 · Permanent Food Service · License 2612637

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 16, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 routine inspection
2 high priority (no follow-up needed), 1 intermediate, 9 basic (2 repeats)
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Sep162026

Routine inspection

12 violations found

First visitSep 16, 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.
12 violations found:
- 2 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Four pans of collard greens (47-54°F - Cooling), all stored in metal pan covered with condensation under lid in walk in cooler from over night with no additional preparation done today as per manager and employee. Stop sale issued
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Four pans of collard greens (47-54°F - Cooling), all stored in metal pan covered with condensation under lid in walk in cooler from over night with no additional preparation done today as per manager and employee. Stop sale issued
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Four pans of collard greens (47-54°F - Cooling), all stored in metal pan covered with condensation under lid in walk in cooler from over night with no additional preparation done today as per manager and employee. Stop sale issued
Basic9
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Grab & go brownies & cookies at front counter near cashier missing all label requirements. Employee removed from front counter for grab & go and will hand of to customer
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored next to clean trays under prep table
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice on floor in walk in freezer
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in freezer with soiled gasket
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In bottom reach in cooler on cook line make table
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  In women's restroom in lobby area
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Bug light stored on shelf next over to go bags. Employee properly stored
  Fixed on the spot
- 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 Bluetooth speaker stored over prep table in kitchen near food preparation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Old license displayed in office 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.
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.