David's BBQ & Catering #2
Last inspected: Jan 26, 2026
100
Score
David's BBQ & Catering #2 has been inspected 12 times since 2022. The most recent visit was on Jan 26, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around nine violations to closer to four violations per visit over the last few inspections.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
Restaurants in Gainesville average 75, so David's BBQ & Catering #2 is doing better than most peers. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
No violations found.
100
Nov 24, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
43
Sep 16, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage for ceiling tiles in women's restroom. **Warning** - From follow-up inspection 2025-09-16: Acoustic Ceiling tile in men and women's restroom stained with water marks and light shield in women's restroom has water stain marks **Admin Complaint**
36-32-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack next to back door. Pipe in cabinet beneath dining room soda machine. Area around soda nozzles of dining room soda machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-16: PVC Drain pipe in cabinet under soft drink dispenser machine has accumulation of mild like substance **Admin Complaint**
23-03-4
90
Jul 14, 2025
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
29
Mar 19, 2025
Complaint Partial
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle of dining room tea machine. Manager cleaned nozzle during inspection. **Corrected On-Site**
22-02-4
90
Jan 16, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Food with mold-like growth. See stop sale. Swiss cheese stored in walk-in cooler. Employee discarded cheese.
01B-07-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on counter next to cook line, ambient temperature 70F. Manager stated eggs placed on counter thirty minutes before. Eggs were used during inspection. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to cook line grill: sausage (44F - Cold Holding). Manager stated sausage placed in cooler two hours prior to temperature being taken. Manager placed sausage farther down in pan to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave next to back door. Blade of can opener on prep table across from three compartment sink.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Banana pudding stored in front counter reach-in cooler. Manager stated banana pudding was prepared on 1/13.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink across from cook line, 69F.
27-16-4
Basic - Ceiling/ceiling tiles/vents/light shields soiled with accumulated food debris, grease, dust, or mold-like substance. Lite shields throughout the kitchen.
36-34-5
Basic - Ice bucket/shovel not inverted between uses. Ice buckets in front of kitchen ice machine. Employee turned buckets over. **Corrected On-Site**
10-14-5
Basic - In-use knife/knives stored on wiping cloth. Knives stored on wiping cloth placed on reach-in cooler next to cook line.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack next to back door. Can opener holder on prep table across from three compartment sink.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in walk-in cooler.
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table next to bag of tomatoes. Employee moved sanitizer bucket underneath prep table. **Corrected On-Site**
21-44-1
Basic - Single-service articles improperly stored. To go containers stored on floor in dry storage shed.
25-05-4
Basic - Stored food not covered. Pan of pork on walk-in cooler rack. Employee placed pan above pork. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored behind building.
42-01-4
30
Jul 25, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
58
Jan 23, 2024
Routine - Food
6 critical violations. 5 major violations. 7 minor violations.
View 18 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling to go containers on make line without washing hands. Manager had employee wash hands and use different to go containers. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
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 handled to go containers on make line without washing hands. Manager had employee wash hands and use different to go containers. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Baked beans and chicken stored in walk-in cooler dated 1/16/2024.
01B-24-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored at room temperature, 70F, on prep table next to cook line grill. Employee placed eggs in reach-in cooler next to cook line grill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in ice bath in make table across from cook line grill: American cheese (58F - Cold Holding). Employee added ice to ice bath and pushed cheese farther down in ice to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Cans of paint stored next to sweet n low if dining room cabinet.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to cook line grill stained. Ice chute of dining room soda machine. Microwave on shelf next to back door. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sheet pan stored on hand washing sink across from cook line grill. Employee removed pan. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Four employees working with no certified food manager on site.
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs stored on rack in walk-in cooler. Employee stated ribs prepared three days prior.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored underneath three compartment sink.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
36-34-5
Basic - Dead roaches on premises. Two dead roaches in cabinet underneath dining room soda machine.
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on make table across from cook line grill. Employee coats hanging on clean dish shelves next to kitchen ice machine.
40-06-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler next to cook line grill. Inside of reach-in cooler behind front counter. Area around soda nozzles of dining room soda machine. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. To go utensils stored on floor behind front counter. **Repeat Violation**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in mop sink behind building. Employee turned mops over to air dry. **Corrected On-Site**
42-01-4
17
Aug 17, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
27
Jun 26, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
26
Feb 1, 2023
Complaint Full
6 critical violations. 4 major violations. 12 minor violations.
View 22 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Item in walk-in cooler: pork (75F - Cooling). Manager stated item placed in cooked and placed in cooler five hours prior to temperature being taken. **Warning**
03D-01-5
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. Item in walk-in cooler: pork (75F - Cooling). Manager stated item placed in cooked and placed in cooler five hours prior to temperature being taken **Warning**
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over potato salad in reach-in cooler at end of front counter. Manager moved bacon to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler at end of front counter: ranch (49F - Cold Holding); sour cream (50F - Cold Holding); banana pudding (48F - Cold Holding); tomatoes (45F - Cold Holding). Manager stated items stored in cooler over night. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler at end of front counter: ranch (49F - Cold Holding); sour cream (50F - Cold Holding); banana pudding (48F - Cold Holding); tomatoes (45F - Cold Holding). Manager stated items stored in cooler over night. Item in ice bath on prep table across from grill : turkey (46F - Cold Holding). Employee stated item placed in ice bath three hours prior to temperature being taken. Employee placed item in reach-in freezer to reduce temperature to 41F. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Container of gas and pressure washer stored next to smoker. Manager moved items outside. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine. Nozzle of dining room tea nozzle. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels and hand soap at hand washing sink across from fryers. **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut watermelon in walk-in cooler. Manager stated item placed in cooler on 1/26. Manager placed proper date mark on item. **Corrected On-Site**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Two employee certificates missing date completed and date expired. Manager completed training certificates. **Corrected On-Site**
53B-10-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen area, 10 ppm. Manager changed sanitizer water, 75ppm. **Corrected On-Site**
21-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to slicer.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of employee food on prep table next to front counter. Manager moved food to area where employee items are stored. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored next to cutting boards underneath kitchen prep table next to back door. Manager moved backpack to area where employee items are stored.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen with no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf in back of kitchen.
24-08-4
Basic - Food stored on floor. Water stored on floor in dry storage area.
08B-38-4
Basic - Hole in or other damage to wall. Holes in bottom of wall in outside dry storage area.
36-24-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Items in reach-in cooler at end of front counter.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of oven greasy. Hood area above fryers greasy. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes and cucumbers stored over lemonade in walk-in cooler.
08B-17-4
15
Aug 9, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the tea nozzles with buildup.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of a sign and paper towels at the mid kitchen hand wash sink. Sign and towels were added. **Corrected On-Site**
31B-02-4
Basic - No copy of latest inspection report available. Observed the last inspection was not found.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area behind the soda nozzles is soiled.
23-03-4
74
Frequently Asked Questions
When was David's BBQ & Catering #2 last inspected?
The most recent health inspection at David's BBQ & Catering #2 on file is from Jan 26, 2026. The public record contains 12 inspections in total.
What is the most common violation at David's BBQ & Catering #2?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at David's BBQ & Catering #2.
How does David's BBQ & Catering #2 compare to other restaurants in Gainesville?
David's BBQ & Catering #2 most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has David's BBQ & Catering #2's inspection record improved over time?
Yes. Recent inspections at David's BBQ & Catering #2 have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at David's BBQ & Catering #2 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is David's BBQ & Catering #2 inspected?
Based on the inspection history on file, David's BBQ & Catering #2 is inspected around three times per year on average.
Nearby Restaurants