David's BBQ & Catering
Last inspected: Apr 15, 2026
86
Score
David's BBQ & Catering appears in inspection records 12 times, starting in 2022. On Apr 15, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
That puts the facility ahead of the local pack: the average Gainesville restaurant scores 75. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 15, 2026
Complaint Full
3 minor violations.
View 3 violations
Basic - Working containers of food removed from original container not identified by common name. Onion ring batter container not labeled. Employee labeled container **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron hanging on dry good storage rack over BBQ sauce containers. Hot/cold delivery bags stored over soft drink syrup boxes. Manager removed all items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device. Mop was placed to air dry. **Corrected On-Site**
42-01-4
86
Dec 8, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Jul 22, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
May 19, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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.
03F-02-5
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.
03B-01-6
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.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for dining room soda machine.
22-02-4
Basic - Open dumpster lid. Dumpster in corner of parking lot. Manager closed lid.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of cabinet underneath kitchen slicer. Hood vent above cook line.
23-03-4
Basic - Food storage container/container lid cracked or broken. Containers on dry storage shelf.
14-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored outside of back door.
42-01-4
Basic - Unclean building components, attachments or fixtures. Walls in kitchen. Hood above cook line.
36-50-4
47
Mar 5, 2025
Routine - Food
No violations found.
100
Mar 4, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
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-05-4
High Priority - Roach excrement and/or droppings present. On wall in mop sink room. **Warning**
35A-23-4
Basic - Dead roaches on premises. Observed 2 dead in mop sink room and 2 employee bathroom. **Warning**
35A-03-4
70
Oct 22, 2024
Food-Licensing Inspection
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
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**
03B-01-6
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**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of slicer on kitchen prep table.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack in dish area.
23-03-4
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**
08B-49-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line.
36-34-5
58
Jul 15, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
74
Feb 21, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 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 from outside and began handling clean containers in ware washing area without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack in ware washing area. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster behind building. Manager closed lids.
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and tomatoes stored over coleslaw in walk-in cooler. Manager placed tomatoes and lettuce beneath coleslaw. **Corrected On-Site**
08B-17-4
58
Jul 13, 2023
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink, 200 ppm. Mana added water to sink, 75 ppm. **Corrected On-Site**
22-42-4
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 container without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on counter next to grill: cheese (74F - Cold Holding). Manager stated item placed on counter 30 minutes prior to temperature being taken. Item cooked in omelets during inspection. Manager stated going forward item would be held on time. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer across from grill: sausage (118F - Hot Holding); eggs (121F - Hot Holding). Manager stated items prepared 30 minutes prior to temperature being taken. Manager had employee reheat items on grill: sausage (179F - Reheating); eggs (171F - Reheating). **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table.
22-02-4
Basic - Worn, torn and/or soiled floors/carpeting. Floor beneath counter with tea dispensers.
36-10-4
Basic - Working containers of food removed from original container not identified by common name. Container of spice on bottom shelf of prep table next to can rack.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet beneath slicer. **Repeat Violation**
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler next to grill. Manager moved drink to bottom shelf. **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen.
36-34-5
33
Nov 17, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in hot holding unit across from grill: ribs (128,126F - Hot Holding). Manager stated items were properly reheated in the morning. Manager placed ribs in oven to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face in dish area and proceeded to handle pans with food. Manager had employee wash hands.
12A-25-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entered kitchen and began handling clean utensils without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-16-4
Intermediate - Non-service animals permitted in the premises of the establishment. Customer had dog sitting on seat next to them.
35A-22-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above make line in kitchen.
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in unisex bathroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of hood over grill greasy.
23-03-4
50
Jul 8, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly in the dish pit. ALSO, 2 flies on the prep line by the back door.
35A-02-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Justin's Certified Food Manager is expired.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris OB the blade. ALSO, both soda machine ice flaps have foreign substance on the edge. ALSO, the drive thru tea nozzles are soiled. **Repeat Violation**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keys and gum stored on the ice machine cover.
40-06-5
67
Frequently Asked Questions
When was David's BBQ & Catering last inspected?
The most recent health inspection at David's BBQ & Catering on file is from Apr 15, 2026. The public record contains 12 inspections in total.
What is the most common violation at David's BBQ & Catering?
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.
How does David's BBQ & Catering compare to other restaurants in Gainesville?
David's BBQ & Catering most recently scored 86 out of 100, which is higher than the Gainesville average of 75.
Has David's BBQ & Catering's inspection record improved over time?
Results have been roughly steady. Inspections at David's BBQ & Catering have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at David's BBQ & Catering 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 inspected?
Based on the inspection history on file, David's BBQ & Catering is inspected around three times per year on average.
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