BONU TAVERNA

Name: BONU TAVERNA
Address: 601 CENTRAL AVENUE, ST. PETERSBURG, FL, 33701, US
Rating: 8

601 CENTRAL AVENUE, ST. PETERSBURG, FL 33701

License #6217078

8 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 13 findings · 1 critical

Complaint Full

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Minor

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Quick take

BONU TAVERNA in ST. PETERSBURG currently holds an InspectFL Health Score of 8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 95 total violations — 22 critical, 38 major, 35 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 14, 2026 shows 13 observation rows: 1 critical, 1 major, and 11 minor.

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Inspection coverage

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Inspector notes

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BONU TAVERNA has a rough inspection history. Would you risk it?

F record

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*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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on counter next liquor bottles behind bar. Employee moved drinks to bottom shelves. Employee drink on shelf next to clean containers opposite of dish machine. Chef moved drinks to bottom shelf.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee was slicing tomatoes before washing them. Inspector intervened and had employee was tomatoes.
[14-01-5] Bowl or other container with no handle used to dispense food. White container store in cane sugar in dry storage area. Chef removed container.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on front deli cooler by pass thru window.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach-in-freezer located on cook line across from grill.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates above pass thru window not inverted. Bowl on deli cooler shelf not inverted.
[33-11-4] Missing drain plug at dumpster.
[41-10-4] Toxic substance/chemical improperly stored. Can of lubricant stored on rack next to spices. Chef removed can of lubricant.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between deli coolers on cook line across from convection ovens.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks in back dock area not secured.
[14-11-5] Equipment in poor repair. Gaskets on front deli cooler by pass thru window are in very poor repair.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on low boy coolers on cook line soiled with food debris.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front deli cooler by pass thru window soiled with food debris.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[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.
[35A-02-7] Live, small flying insects found 2 live flies observed flying over bar counter top area.
[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.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Add 11:30am time stamp to pesto.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained on reach in deli cooler.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. With green liquid stored on top of dish machine. Labeled as degreaser.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks outside rear door are not properly secured.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has expanded the dining room by 44 seats.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on air curtains on walk in cooler.
[33-16-4] Open dumpster lid.
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line coughed and no hand wash.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in ware washing area not landing on food or food contact surfaces. 1 live fly in kitchen not landing on food or food contact surfaces.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Hose bib outside rear door lacks a vacuum breaker.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near dining room: feta cheese (58F - Cold Holding); cut tomatoes (58F - Cold Holding); cut leafy greens (58F - Cold Holding) Manager moved items to reach in freezer. Temperature taken again: feta cheese (42F - Cold Holding); cut tomatoes (43F - Cold Holding); cut leafy greens (42F - Cold Holding)
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Lunch items held on time not time stamped. Employee put time stamp on items.
[01C-05-4] Clam tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on pizza prep table has built up food debris. Can opener on rear prep table has built up food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink by rear door blocked by dough trays. Employee removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink by pizza prep station used to store utensils.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink behind bar.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop ice behind the bar.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at hand wash sink between bar and kitchen area.
[33-16-4] Open dumpster lid.
[24-17-4] Silverware/utensils dried with a towel/cloth. Cups dried with cloth at bar area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Octopus thawing in standing water.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in bar area not landing on food or food contact surfaces.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw shrimp in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on other side of the dining room: feta cheese (45F - Cold Holding); cut tomatoes (45F - Cold Holding); cut leafy greens (45F - Cold Holding) Manager put items on ice.
[01C-05-4] Clam tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam tags not marked with last date served.
[01C-10-4] Clams tag removed from original container prior to container being emptied on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink by pizza prep station blocked by food cart.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to wet cloth to wipe down equipment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink behind bar. Manager restocked paper towels.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank outside back door not properly secured.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Fresh clams and mussels removed from original container and no tags.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in dry storage area not inverted for protection.
[32-12-5] Covered waste receptacle not provided in womens bathroom. No covered receptacle in employee restroom.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Silverware in storage area between kitchen and dining room stored with food contact surfaces upright.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Covered ice machine in rear alleyway not locked during operating hours and not monitored.
[14-02-4] Copper or copper alloys in contact with foods with a pH below 6. Copper mugs in bar area being used to make Moscow Mules with a pH level below 6.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer uses gloves and scrubs dirty dishes and removes clean dishes in dish washer without changing gloves and washing hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dining room area not landing on food or food contact surfaces. 1 live fly in ware washing area not landing on food or food contact surfaces. 2 live flies in bar area not landing on food or food contact surfaces.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on food cart: cut leafy greens (67F - Cold Holding); cut tomatoes(67F - Cold Holding); mozzarella cheese (67F - Cold Holding) Manager states items are held out for lunch and then served to staff. Manager put items on Time as a Public Health Control Paperwork.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Fresh clams and mussels not kept in chronological order.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Fresh clams and mussels not marked with last date served.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler: vegetable stock @ 2:12 (112F - Cooling) Temperature taken again at 3:15 pm vegetable stock 94 F. Manager separated into smaller portions and is using chill stick.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sinks in bar area being used as a dump sink. Hand wash sink between bar and kitchen is now for holding plants. Manager states customers were washing their hands in that hand wash sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager was unable to provide Time as a Public Health Control Paperwork. Inspector emailed blank copy and Manager filled out and put cut leafy greens, cut tomatoes and mozzarella cheese on Time.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.