How many health inspections has BONO'S BBQ had?

BONO'S BBQ has had 23 inspections according to Florida DBPR records.

Has BONO'S BBQ ever been shut down?

No, BONO'S BBQ has no emergency closures on record.

What are the most common violations at BONO'S BBQ?

The most frequently cited violations at BONO'S BBQ are: Food contact surfaces, Employee health reporting, Shell stock requirements.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V13 (Parasite destruction) mean?

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

BONO'S BBQ

3303 SAN PABLO RD S, Jacksonville, FL 32224

Duval County · Permanent Food Service · Owner: BO'S BBQ INC · License: SEA2613059

BONO'S BBQ in Jacksonville, FL has 23 inspections on record with 169 total violations (7.3 per inspection) and 0 emergency closures.

23Inspections

169Violations

0Closures

Data current as of December 12, 2024

Inspection History (23)

Dec 12, 2024 — Routine - Food· 9 violations (1 high priority)· Administrative complaint recommended

BONO'S BBQ

Inspection History (23)

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