BONO'S PIT BAR B Q

Name: BONO'S PIT BAR B Q
Address: 5903 NORWOOD AVE, JACKSONVILLE, FL, 322084345, US
Rating: 86.3

5903 NORWOOD AVE, JACKSONVILLE, FL 322084345

License #2608119

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.3 Grade B / 100

Solid Health Score

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Quick take

BONO'S PIT BAR B Q in JACKSONVILLE currently holds an InspectFL Health Score of 86.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 26 total violations — 6 critical, 3 major, 17 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

September 8, 2025

The latest inspection on January 30, 2026 included 3 critical violations, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Administrative complaint recommended
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken stored over raw beef brisket. Operator moved chicken to bottom shelf.
[02D-01-5] Working containers of food removed from original container not identified by common name. At smoker area, 2 plastic containers with seasoning not labeled.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At front counter cashier area, measuring cup in bulk sugar container has handle touching product.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At smoker area, interior of plastic seasoning containers have build up of encrusted seasoning on sides.
[25-05-4] Single-service articles improperly stored. In dry storage room, open case of gallon jugs stored on floor.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell phone on prep counter.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple employee training certificates are photocopies.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. At fryer/grill area, hood filters missing slats.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At front counter steam tables, wall has build up of dust and grease. Floor at CO2 tank soiled.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, right side hose bibb with no handle missing backflow preventer.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. At prep area, employee handled cell phone, put in pocket, put on gloves without washing hands, then handled cookies and plastic wrap.

Administrative complaint recommended
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. At pit area, sanitizer bucket has soap and bleach pre employee.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill have grease build up. At front counter area, exterior of cabinets soiled. At pit area, empty bucket under sanitizer bucket has soiled exterior. At dish area, under counter shelf soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. At prep area, handwash sink used as dump,sink as evidenced by ice in sink.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, right side hose bibb with no handle missing backflow preventer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station, employee drink on counter.
[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. Sanitizer Bucket (Chlorine 0ppm). Operator ran multiple times and attempted to prime, sanitizer not dispensing. Operator called for service.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Light visible at bottom of back door.
[02D-01-5] Working containers of food removed from original container not identified by common name. At front counter area, bulk sugar container nor labeled.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At fry station, floor and wall have grease build up. In walk-in cooler, floor under shelves soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen, multiple ceiling tiles stained.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At pit, sausage (126F - Hot Holding); chicken (93F - Hot Holding). Employee stated items on pit for 1 hour, placed on lower shelf to reheat. Items above 165f after 30 minutes.
[25-05-4] Single-service articles improperly stored. In prep area open case of plastic lids on floor.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell phone on prep counter.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, front line and walk-in cooler, concrete floor not sealed.
[14-11-5] Equipment in poor repair. Multiple reach-in cooler/reach-in freezer baskets torn.

Community reaction

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Community pulse