BONU TAVERNA

Name: BONU TAVERNA
Address: 601 CENTRAL AVENUE, ST. PETERSBURG, FL, 33701, US
Rating: 74

601 CENTRAL AVENUE, ST. PETERSBURG, FL 33701

License #6217078

74 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BONU TAVERNA in ST. PETERSBURG currently holds an InspectFL Health Score of 74 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 28, 2026. Across those visits, inspectors documented 14 total violations — 4 critical, 8 major, 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in deli cooler lids. Item moved.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit quaternary.
[35A-02-7] Live, small flying insects found 2 live flies observed flying over bar counter top area.
[41-17-4] Spray bottle containing toxic substance not labeled. With green liquid stored on top of dish machine. Labeled as degreaser.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed the person in charge Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container stored inside handsink filling up with water. Educated employees and item was removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained on reach in deli cooler.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Observed expired CFM certificate for Chef Noah Sells, conducted 3/11/2021 through ServeSafe. Discussed with chef.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in deli cooler near boiler equipment on cook line: pasta in portion bags (60F - Cold Holding); buttermilk (51F - Cold Holding) Observed cooked pasta in portions bags in stainless steel container with the product over the fill line. Discussed with Sou Chef. Container of butter milk is stored on top another stainless steel pan that is keeping the containers in place since the bars are missing. Product was stored in the reach in cooler 2 hours ago. Moved items into reach in freezer to bring down the temperatures rapidly. Retook temperatures at 2:22pm: pasta in portion bags (41F - Cold Holding); buttermilk (42F - Cold Holding) Discussed monitoring TCS foods in these areas of the cooler.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse