BONCHON
475 DURBIN PAVILION DR UNIT K101 · SAINT JOHNS · St. Johns County · FL 32259
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 7
22-41-4High Priority – 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. In use dish machine reading 0ppm, sanitizer solution empty, sanitizer replaced and machine ran multiple times, retested at 50ppm. **Corrected On-Site**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple racks of dishes ran through dish machine not reading any sanitizer, machine fixed and retested at 50ppm for chlorine, employee began to rerun all dishes. **Corrective Action Taken**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in walk in cooler, both items rearranged. **Corrected On-Site**
12A-02-4High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 2 servers handling soiled dishes while cleaning off tables and then handled plates of prepared food for other customers with bare hands without washing hands between tasks. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (44F – Cold Holding); kimchi (44F – Cold Holding) in top section of flip top reach in cooler at end of cook line with lid open, per manager lid has been consistently open for several hours, lid closed. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (128F – Hot Holding) in rice warmer at far end of cook line, per manager rice was placed in warmer less then 1 hour ago, warmer adjusted **Corrective Action Taken**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on cook line reading 500ppm quaternary ammonium, manager dumped out bucket and began to remake during inspection. **Corrective Action Taken**
Intermediate 1
31B-03-4Intermediate – No soap provided at handwash sink. At hand wash station at end of cook line, operator corrected during inspection. **Corrected On-Site** **Repeat Violation**
Basic 3
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of both ice bins at bar area. **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over reach in cooler at end of cook line, drink moved. **Corrected On-Site**
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket on bar line reading 0ppm, employee took bucket to back of kitchen to place sanitizer in bucket. **Corrective Action Taken**
Inspector observations synchronized from DBPR on September 5, 2026 11:11 AM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.