SONNY'S BBQ
SONNY'S BBQ in GAINESVILLE has 9 health inspections on record with an overall food safety rating of 2.4/5. Food safety practices have remained consistent.
Last inspection: 1 months ago · 9 reports on file
2700 Northeast Waldo Road
Gainesville, Florida, 32609
Alachua County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 9 health inspection reports
All Inspection Reports
1/21/2026· 1mo ago
Visit ID: 13457223
Met Inspection Standards1 high, 2 int, 7 basic
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing n back area near walk-in-cooler
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Plastic bin on clean ware rack has cracks.
- 10-14-5:Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket not inverted or protected manner by ice machine. Manager inverted ice bucket. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer soiled with food particles.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of liquid margarine in walk-in-cooler not labeled. Manager placed label on container Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach spray bottle hanging and facing clean glove holder in dishwash area . Manager removed spray bottle.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout. Mold like substance on the inside food contact surface of the ice bin at the server soft drink dispensing machine at drive thru window. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Soda nozzles in handwash sink at server station. Nozzles removed. Corrected On-Site
7/9/2025· 8mo ago
Visit ID: 10901803
Met Inspection Standards4 high, 2 int, 10 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on cook line soiled with grease.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table next to corn muffins
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf over prep table near smoker. Moved. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf plastic pans stacked together wet.
- 14-11-5:Basic - Equipment in poor repair. Handle of hot box broken off.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Label residue on plastic pans on clean dish shelf.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum lids on back room shelf. Cases of foam trays on floor of paper goods shed. Manager picked up trays. **Corrective Action Taken**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryers soiled with grease.
- 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. Male employee touched broom handle then put on gloves and began slicing meat without washing hands.
- 35A-02-7:High Priority - Live, small flying insects found Three live flies in kitchen area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef on shelf over raw bacon in walk in cooler near back door. Manager moved to proper order. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One cup of ranch dressing 45F. Manager voluntarily discarded. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Queso in reach in cooler opened yesterday morning with no date marked after opening.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris near walk in cooler. Tea nozzles have lime/calcium build up. Interior of ice machine soiled with mold like substance. Repeat Violation
12/2/2024· 1y 3mo ago
Visit ID: 8820570
Met Inspection Standards2 high, 1 int, 7 basic
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area. Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. Floor in dry storage shed behind building.
- 08B-38-4:Basic - Food stored on floor. Case of soda stored on floor in front of soda box stand in smoker area. Manager placed case of soda on soda box stand. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in smoker area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Fan covers in walk-in cooler. Rolling racks in walk-in cooler. Repeat Violation
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Plastic pans stored on clean dish rack across from dish area.
- 33-16-4:Basic - Open dumpster lid. Dumpster behind building. Manager closed lid during inspection. Corrected On-Site
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Item cooked on cook line grill: chicken (158F - Cooking). Employee placed chicken back on grill to finish cooking, 175F. 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. Item stored in warmer at end of cook line: pork (128F - Hot Holding). Manager stated pork placed in warmer one hour prior to temperature being taken. Manager placed pork in oven to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam table across from cook line. Repeat Violation
7/2/2024· 1y 8mo ago
Visit ID: 8737989
Met Inspection Standards3 high, 1 int, 4 basic
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above potato oven in kitchen. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum lids stored on kitchen shelf. Manager turned lids over. Corrected On-Site
- 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. Observed one fly near ice machine in wait station.
- 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. Onion straws stored in cook line steam table. Manager stated onion straws placed in steam table at 11 am.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet beneath table next to dish machine.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from smoker. Shelves in walk-in cooler.
1/8/2024· 2y 2mo ago
Visit ID: 8359142
Follow-up Inspection Required1 high, 8 basic
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of mug cooler on server aisle.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on bbq sauce in server aisle.
- 36-11-4:Basic - Floors not maintained smooth and durable. Holes in floor in dry storage shed.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Rolling rack in kitchen. Gasket of walk-in cooler across from office. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Case of straws stored on floor in storage area at end of server aisle.
- 08B-12-5:Basic - Stored food not covered. BBQ sauce stored on prep table next to smoker. Repeat Violation
- 22-41-4:High 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. Dish machine across from three compartment sink, 0 ppm. Manager changed sanitizer bucket and primed machine, 50 ppm.Repeat Violation Corrected On-Site Repeat Violation Admin Complaint
9/22/2023· 2y 5mo ago
Visit ID: 8452879
Met Inspection Standards- N/A:No Violations Were Observed
7/24/2023· 2y 7mo ago
Visit ID: 8452418
Follow-up Inspection Required1 basic
- 36-27-5:Basic - Wall soiled and emitting odor. Wall in drive thru area has odor. Warning
7/10/2023· 2y 8mo ago
Visit ID: 8439331
Met Inspection Standards- N/A:No Violations Were Observed
7/7/2023· 2y 8mo ago
Visit ID: 8438051
Follow-up Inspection Required4 high, 1 int, 8 basic
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Shelf across from three compartment sink.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line. Manager removed drink. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on clean dish rack in front of kitchen. Repeat Violation
- 10-14-5:Basic - Ice bucket/shovel not inverted between uses. Ice bucket stored across from ice machine. Manager turned bucket over. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of dish machine. Walk-in cooler gasket. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Ribs stored on rack in walk-in cooler. Manager placed lid on top of ribs. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bagged sauce thawing in standing water. Manager turned water on thawing item. Corrected On-Site
- 22-41-4:High 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. Dish machine, 0ppm. Manager stated they would sanitize dishes in three compartment sink.
- 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 cook line area. Observed two flies in back of kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in cook line grill drawers: chicken (48F - Cold Holding); ribs (46F,47F,47F - Cold Holding). Manager stated items stored in cooler over night.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line drawers: queso (50F - Cold Holding); cheese (51F - Cold Holding); hamburger (48F - Cold Holding). Manager stated items placed in cooler 3 hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in cook line grill drawers: chicken (48F - Cold Holding); ribs (46F,47F,47F - Cold Holding). Manager stated items stored in cooler over night. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is placing cooked pork in sealed bags to cool, without a HACCP plan. Manager stated going forward the establishment would cool pork before sealing in bags.