Sonny's BBQ
Last inspected: Jan 21, 2026
50
Score
Public records show 11 inspections at Sonny's BBQ stretching back to 2022. Inspectors last stopped by on Jan 21, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to 11 violations.
“Nonfood-contact surface soiled with grease” comes up most often, recorded three times in the inspection record.
By comparison, the average Gainesville facility scores 75, putting Sonny's BBQ on the weaker side. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Jul 9, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 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
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
27
Dec 2, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
47
Jul 2, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
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
47
Jan 8, 2024
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
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**
22-41-4
Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
16-03-4
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.
12B-07-4
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.
40-06-5
Basic - Floors not maintained smooth and durable. Holes in floor in dry storage shed.
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
22-08-4
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**
23-03-4
Basic - Single-service articles improperly stored. Case of straws stored on floor in storage area at end of server aisle.
25-05-4
Basic - Stored food not covered. BBQ sauce stored on prep table next to smoker. **Repeat Violation**
08B-12-5
58
Sep 22, 2023
Complaint Partial
No violations found.
100
Jul 24, 2023
Complaint Partial
1 minor violation.
View 1 violation
Basic - Wall soiled and emitting odor. Wall in drive thru area has odor. **Warning**
36-27-5
95
Jul 10, 2023
Complaint Full
No violations found.
100
Jul 7, 2023
Complaint Full
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
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.
22-41-4
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.
35A-02-6
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.
01B-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**
03A-02-5
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.
03G-50-1
Basic - Cardboard used to line food-contact shelves. Shelf across from three compartment sink.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish 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 at end of cook line. Manager removed drink. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on clean dish rack in front of kitchen. **Repeat Violation**
24-08-4
Basic - Ice bucket/shovel not inverted between uses. Ice bucket stored across from ice machine. Manager turned bucket over. **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of dish machine. Walk-in cooler gasket. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Ribs stored on rack in walk-in cooler. Manager placed lid on top of ribs. **Corrected On-Site**
08B-12-5
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**
06-01-5
33
Jan 24, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Hot and Cold Water Available; Adequate Pressure
FL-25
61
Aug 9, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cook line reach-in freezer with an accumulation of food debris on the bottom shelf.
22-02-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair, on the way into the smoker area.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the air vent by the dish wash machine with an accumulation of dust.
23-03-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed a used apron stored on the cook line microwave.
21-14-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking at a hose connection under the dish wash machine.
29-11-4
74
Frequently Asked Questions
When was Sonny's BBQ last inspected?
The most recent health inspection at Sonny's BBQ on file is from Jan 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sonny's BBQ?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Sonny's BBQ.
How does Sonny's BBQ compare to other restaurants in Gainesville?
Sonny's BBQ most recently scored 50 out of 100, which is lower than the Gainesville average of 75.
Has Sonny's BBQ's inspection record improved over time?
No. Recent inspections at Sonny's BBQ have averaged around 11 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Sonny's BBQ means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sonny's BBQ inspected?
Based on the inspection history on file, Sonny's BBQ is inspected around three times per year on average.
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