BONO'S BAR-B-Q

Name: BONO'S BAR-B-Q
Address: 10645 PHILIPS HWY, JACKSONVILLE, FL, 32256, US
Rating: 76.5

10645 PHILIPS HWY, JACKSONVILLE, FL 32256

License #2612378

🔥 BBQ ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BONO'S BAR-B-Q in JACKSONVILLE currently holds an InspectFL Health Score of 76.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 20 total violations — 8 critical, 4 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 14, 2026 included 3 critical violations, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed collard greens cooked yesterday cooling overnight at 45-49F. Observed green beans ambient cooling overnight at 45-47F.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed collard greens cooked yesterday cooling overnight at 45-49F. Observed green beans ambient cooling overnight at 45-47F.
[25-05-4] Single-service articles improperly stored. Cases of single service items stored on floor of shed in parking lot.
[36-24-5] Hole in or other damage to wall. Observed hole in wall cut out to right of prep sink in prep area. Observed blue substance on floor to left of ice machine. Observed staining on walls near smoker.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels observed on several clean dishware items at dish pit area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with debris buildup on ceiling interior and interior side of door. Also, interior of smoker with debris buildup. Also, can opener blade with debris accumulation. Person in charge pulled to clean.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at triple sink area not functioning. Also, paper towel dispenser at smokers in back kitchen not functioning. Person in charge provided paper towels during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In white reach in freezer raw chicken tenders in open package stored over uncovered tray of squash dipped with pooled egg. Person in charge moved to appropriate location.

Disposition: Inspection Completed - No Further Action
[25-05-4] Single-service articles improperly stored. Cases of single service items stored on the floor of external storage shed. Person in charge raised.
[28-13-5] Wastewater on ground of establishment. When in use, wastewater from hand wash sink by triple sink drains onto ground. Appears to be a cap missing at piping. Person in charge added catch bucket until sink can be repaired.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Two paper towels dispensers in kitchen not functioning. Person in charge began working on during inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance buildup on walls at dish pit area.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 20lb lp tank used to start smoker at front line.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemicals stored on shelf above in use prep sink. Person in charge moved to appropriate location.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk sugar container with debris buildup. Also, fan in silver two door stand up cooler with debris buildup. Grease buildup on exterior of toaster at front line. Hood filters with grease buildup.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink by triple sink blocked by cart and chemicals. Person in charge made accessible.
[35A-02-7] Live, small flying insects found. Observed two flying insects in kitchen during inspection. Observed fan at back door not on, door open during inspection.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Several certificates missing date of birth.
[22-41-4] 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. Dishmachine testing at 0ppm. No sanitizer is going through tubing even when primed. By end of inspection testing at 50ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork in walk in cooler at 46-56F. Person in charge states had sped rack out to load smoker. Has been out of temperature for less than 4 hours.

Community reaction

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