DirtyFLRestaurant Inspection Data

SONNY'S BBQ

SONNY'S BBQ in OCALA has 8 health inspections on record with an overall food safety rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

Southwest 19th Avenue
Ocala, Florida, 34474
Marion County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

12/23/2025· 2mo ago

Visit ID: 13486387

Met Inspection Standards

1 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an employee drink stored over the slicer on the cook line.
  • 08B-31-4:Basic - Food stored in undrained ice. Observed : soufflé cups of sauce stored in undrained ice at expo. The ice and water was drained. A false bottom system was being worked on. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Observed : bulk ice stored on the floor of the walk-in freezer. The ice bags were placed on the shelves. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed : the choking poster had been placed in a binder. This was removed and a copy was made and posted. Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors. Observed : the floor in the bar area along the wall has debris.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the bar soda gun was has buildup.

9/26/2025· 5mo ago

Visit ID: 13526174

Met Inspection Standards

1 basic

  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. At the cook line, old food stuck on clean plates, manager moved all to dish machine. **Corrective Action Taken**

8/7/2025· 7mo ago

Visit ID: 10915326

Follow-up Inspection Required

3 high, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and above prep tables, employee moved all. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employees personal food stored above tea, Manager moved the tea. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. At the catering area, bbq sauce on floor, manager moved off the floor. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At the cook line, tongs on grill handle (tongs touching water underneath), Manager moved tongs. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. In use containers with old labels.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the cook line, hot dogs date marked 08/06/25-08/13/25, Manager fixed the date. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, portioned corn 44F, Manager voluntarily discarded.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, brisket 127F and beans meat 114F manager reheat the brisket and started cooling process for the bean meat. **Corrective Action Taken** Repeat Violation Admin Complaint

2/14/2025· 1y ago

Visit ID: 10769240

Met Inspection Standards

2 high, 1 int, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and cups.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw bacon stored above cooked chicken and pork , manager moved. 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. At the cook line, chicken 127F-145F, Manager flipped tray closed to heat source. **Corrective Action Taken**
  • 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 female employee.

10/31/2024· 1y 4mo ago

Visit ID: 10698282

Met Inspection Standards

1 high, 1 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee person food stored inside cooler above coleslaw at the front Togo cooler, manager moved. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at the cook line, touches raw burgers with gloved hands and immediately after handle wrapped cook ribs and placed in the grill and flipped bread. Inspector instructed to stop, wash hands and reheat ribs and bread to 155F.

10/16/2024· 1y 4mo ago

Visit ID: 8787558

Met Inspection Standards

2 high, 1 int, 2 basic

  • 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 jacket stored on top of opened box of to go silverware, Manager moved. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Box of gloves on floor near office entrance, manager moved off the floor. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the prep area, egg roll meat 60F. Meat was cooked 10/15/24.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the prep area, egg roll meat 60F. Meat was cooked 10/15/24.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food residue, manager moved to dish machine. **Corrective Action Taken** Repeat Violation

3/19/2024· 1y 11mo ago

Visit ID: 8552359

Met Inspection Standards

2 int, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. At the cook line and walk-in cooler
  • 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. At the cook line, hot dogs no date marked, employee dated. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, Manager moved to dish machine. **Corrective Action Taken**

11/14/2023· 2y 3mo ago

Visit ID: 8386481

Met Inspection Standards

1 high, 2 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the prep area, chicken 125F, manager moved to reheated to 165F. Corrected On-Site
  • 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. Reach-in cooler at the cook line, hot dogs no date marked, manager dated 11/12/23. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the front smoker, jug inside sink, manager moved. Corrected On-Site