Bono's
2420 US 1 S, Saint Augustine, FL 32086 · Permanent Food Service · License 6501773
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection1 high priority (fixed on the spot), 5 basic (2 repeats)-10
- Safety score90
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 visitJul 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0ppm chlorine. Person in charge primed machine and changed chemicals out. Retested at Dishwasher (Chlorine 100ppm).
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed hot box gaskets torn
Repeat violation
Cardboard used to line nonfood-contact shelves.
Observed cardboard lining drying rack in ware washing area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler and hot box gaskets soiled with food debris. Observed dish racks soiled with blacks streaks
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Observed two dumpsters in parking lot open.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall in ware washing soiled with black/green mold like substance.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.