Bonu Taverna
601 Central Avenue, St. Petersburg, FL 33701 · Permanent Food Service · License 6217078
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 14 complaint inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 11 basic (2 repeats); basic violations cost 12 at most-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 14, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Can of lubricant stored on rack next to spices. Chef removed can of lubricant.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards on front deli cooler by pass thru window soiled with food debris.
Repeat violation
Basic11
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Employee was slicing tomatoes before washing them. Inspector intervened and had employee was tomatoes.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife stored in between deli coolers on cook line across from convection ovens.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks on counter next liquor bottles behind bar. Employee moved drinks to bottom shelves. Employee drink on shelf next to clean containers opposite of dish machine. Chef moved drinks to bottom shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
White container store in cane sugar in dry storage area. Chef removed container.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Cutting boards on front deli cooler by pass thru window.
Repeat violation
Equipment in poor repair.
Gaskets on front deli cooler by pass thru window are in very poor repair.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in reach-in-freezer located on cook line across from grill.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on low boy coolers on cook line soiled with food debris.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates above pass thru window not inverted. Bowl on deli cooler shelf not inverted.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Carbon dioxide tanks in back dock area not secured.
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
- 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.