DirtyFLRestaurant Inspection Data

DAVID'S BBQ & CATERING

Based on 7 health inspections, DAVID'S BBQ & CATERING in GAINESVILLE has earned a 2.4/5 food safety rating. Recent inspections show improving food safety practices.

5121 NW 39 AVE A

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 12/8/2025

Inspection #: 3649948

Inspection Date: 7/22/2025

Inspection #: Visit ID: 10880911

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of kitchen ice machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of portable AC unit in kitchen. Employee cleaned AC during inspection. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line grill greasy.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle to go plate without washing hands and changing gloves. Manager had employee wash hands and use another plate. **Corrective Action Taken**
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants and proceeded to put on gloves then prepare food on cook line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on shelf above make line. Employee cleaned microwave during inspection. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped cup of ice in hand washing sink across from back door.

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10793066

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Containers on dry storage shelf.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of cabinet underneath kitchen slicer. Hood vent above cook line.
  • 33-16-4:Basic - Open dumpster lid. Dumpster in corner of parking lot. Manager closed lid.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Walls in kitchen. Hood above cook line.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored outside of back door.
  • 03F-02-5:High Priority - 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. Eggs held on cook line no time mark. Manager stated eggs placed out at 8:00 am. Manager had employee place proper time on eggs.
  • 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 kitchen warmer: sausage (120F - Hot Holding). Manager stated sausage was placed in warmer at 8:00 am. Manager had employee reheat sausage on grill.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for dining room soda machine.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certificate expired on 4/1/2025.

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10792236

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 2 dead in mop sink room and 2 employee bathroom. Warning - From follow-up inspection 2025-03-05: Observed 2 dead on the wall behind can storage shelf. **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches on floor under Three compartment sink and can storage in side prep room. 2 egg sacks on floor under Three compartment sink/hot water heater area. Warning - From follow-up inspection 2025-03-05: Observed 1 crawling on bottom shelf of front line by bbq sauce large bottles, 2 behind cove molding in storage room behind/near reach in freezer, and 1 behind shelf bracket in mop sink room. **Time Extended**
  • 35A-23-4:High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. On wall in mop sink room. Warning - From follow-up inspection 2025-03-05: On the wall behind the can storage rack. **Time Extended**

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10792692

  • N/A:No Violations Were Observed

Inspection Date: 3/4/2025

Inspection #: Visit ID: 10792183

  • 35A-03-4:Basic - Dead roaches on premises. Observed 2 dead in mop sink room and 2 employee bathroom. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches on floor under Three compartment sink and can storage in side prep room. 2 egg sacks on floor under Three compartment sink/hot water heater area. Warning
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. On wall in mop sink room. Warning

Inspection Date: 10/22/2024

Inspection #: Visit ID: 8996343

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Gatorade stored on shelf in walk-in cooler. Manager removed Gatorade from walk-in cooler. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack in dish area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on prep table across from cook line: cheese (65F - Cold Holding). Employee stated cheese placed on counter thirty minutes prior to temperature being taken. Manager placed cheese in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
  • 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 warmer across from cook line: sausage (123F - Hot Holding). Manager stated sausage placed in warmer thirty minutes prior to temperature being taken. Manager had employee place sausage on grill to reheat. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of slicer on kitchen prep table.