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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BONO'S PIT BAR-B-Q in MIDDLEBURG currently holds an InspectFL Health Score of 45.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 43 total violations — 11 critical, 8 major, 24 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 30, 2026 shows 14 observation rows: 3 critical, 2 major, and 9 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BONO'S PIT BAR-B-Q has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed in wash ware storage area, clean cutting boards with black residue staining. Observed on cook line, microwave on top shelf with food residue on top plate.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen area, reach in freezer gasket soiled with black mold like substance.
- [36-73-4] Floor, walls, ceiling soiled/has accumulation of debris. In wash ware area, walls behind and under wash ware equipment soiled with black/green mold like substance. As well as ceiling vents and ceiling tiles slightly soiled with black/green mold like substance.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On front line, employee bag on top of single service items. Employee removed and put on bottom shelf.
- [41-07-4] Container of medicine improperly stored. Observed on cook line on pass through shelf, bottle of burn spray. Operator had employee move to bottom shelf.
- [08B-12-5] Stored food not covered. In dry storage area, bag of instant milk opened and not covered on top shelf. Operator removed and put into container.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on cook line, employee drink on top shelf of pass through. Employee moved drink to bottom employee shelf. As well as, employee drink on clean dish ware storage shelf. Employee removed drink and put on bottom shelf.
- [33-20-4] Grease on the ground and/or pad around grease receptacle. Observed spilled grease on ground around grease receptacle.
- [14-11-5] Equipment in poor repair. Observed in kitchen reach in cooler, gasket torn. As well as the warming cabinets next to the grill had torn gasket.
- [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. In dry storage area, bulk container of corn meal with scoop handle touching food. Operator fixed scoop so handle is upright.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line at open bbq pit Turkey (129F - Hot Holding); Sausage (131F - Hot Holding). Operator put back on grill to reheat.
- [16-46-4] Old labels stuck to food containers after cleaning. In wash ware area, observed old label on clean dish lid on storage rack. Operator removed had employee remove label.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On cook line in reach in cooler milk held more than 24 hours with no date marking. Employee put proper date on milk carton.
- [35A-02-8] Live, small flying insects found. Observed 1 fly in wash ware area on clean utensils rack. Operator killed and discarded.
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