DirtyFLRestaurant Inspection Data

SONNY'S REAL PIT BAR-B-Q

SONNY'S REAL PIT BAR-B-Q located in ALACHUA has undergone 5 health department inspections, achieving a 1.7/5 overall safety rating. Recent inspections indicate some food safety concerns.

San Jose Boulevard
Jacksonville, Florida, 32223
Duval County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/25/2025

Inspection #: Visit ID: 10915228

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up behind cooling unit in walk-in-freezer.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service plates and trays not inverted or protected. Both items were inverted. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box and no statement that produce has been washed ( onion bags ) stored over ready-to-eat food ( pickles, portioned broccoli ) in walk in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( house made sauces) from original container not labeled with name of contents. Manager placed label on container. Repeat Violation
  • 12A-13-4:High Priority - 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. Dishwasher not wearing gloves adjusted nose bridge of glasses, handled cellphone, then removed clean dishes from dishmachine without washing hands first. Employee came into work and entered cookline, pt on apron and tied in front then put on gloves, then handled cooking utensils, but did not wash hands before putting on gloves.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishmachine

Inspection Date: 1/7/2025

Inspection #: Visit ID: 8856957

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
  • 14-11-5:Basic - Equipment in poor repair. Drawer handle for cook line drawer.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for ranch dressing in reach-in cooler across from walk-in cooler. Manager removed scoop from ranch dressing. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill greasy. Gaskets for walk-in cooler and freezer. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on kitchen shelf.
  • 08B-12-5:Basic - Stored food not covered. Sausage stored in walk-in cooler. Manager placed cover on pan. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of spice in smoker area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table across from cook line. Interior of wait station ice machine. Water nozzle for wait station tea machine. Repeat Violation
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher across from office.

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8735242

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Door frame for walk-in freezer. Repeat Violation
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in cook line steam table: pork (113F - Hot Holding). Manager stated item was prepared one hour prior to temperature being taken. Item was served within thirty minutes. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Ice bin for wait station ice machine. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pans of potato salad stored in reach-in cooler in front of walk-in cooler. Employee stated potato salad was placed in pans on 8/10. Employee placed proper date mark on item. Corrected On-Site

Inspection Date: 12/28/2023

Inspection #: Visit ID: 8446863

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dish machine. Manager discarded employee drink. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill and fryers. Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. Handle for cold water at cook line hand washing sink not working properly. Manager fixed handle during inspection. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Manager changed sanitizer water, 250 ppm. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer across from cook line grill: chicken (127F,125F - Hot Holding). Manager stated items placed in warmer thirty minutes prior to temperature being taken. Manager voluntarily discarded chicken. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of wait station ice machine.

Inspection Date: 7/17/2023

Inspection #: Visit ID: 8357050

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from prep area in front of smoker room, ambient temperature 49F.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line prep table handle. Manager placed tongs on top of table. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill. Repeat Violation
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled floor fan and then proceeded to handle pulled pork without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in prep area in front of smoker room.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from prep area in front of smoker room: rice (51F - Cold Holding); sausage (50F - Cold Holding). Manager stated items were at proper temperature 3 hours prior to temperature being taken. Manager had employee move items to wall freezer to reduce temperature to 41F. **Corrective Action Taken**