T's BBQ
Last inspected: Feb 5, 2026
55
Score
Inspectors have visited T's BBQ 10 times, with records going back to 2023. The newest entry in the record is dated Feb 5, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged five times.
The city-wide average sits at 75, which T's BBQ's 55 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
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
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
55
Oct 3, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
58
Apr 17, 2025
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Food/ice received from unapproved source/no invoice provided to verify source. Red velvet cake received from a lady, operator is unsure whether it is made in her house or if she has a licensed establishment. See stop sale.
01A-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rib tips in reach in cooler made 6 days ago no date mark. **Repeat Violation**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Grocery bags and glove in Handwash sink, operator moved so inspector could wash hands. **Corrected On-Site**
31A-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in sink at room temperature, operator moved chicken to reach in cooler. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf above steam table. Small fan by prep area. **Repeat Violation**
23-03-4
64
Mar 27, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rib tips (48F - Cold Holding) items next to hot cooling Mac n cheese in reach in cooler, spoke to operator about placing Mac n cheese in ice bath before placing in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects found. 1 fly came into back door flying around food truck.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior smoker. Cutting board stained. Can opener blade soiled. **Repeat Violation**
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. Rib tips made 6 days ago no date mark. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in lemonade mix no handle, employee removed bowl. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on storage shelf directly next to aluminum single service pans.
40-06-5
Basic - Equipment in poor repair. Cutting board in prep area with cut marks. Table attached can opener starting to rust. **Repeat Violation**
14-11-5
Basic - In-use utensil for time/temperature control for safety food not stored in a clean, protected location. Metal fork used to pull meat off of smoker not protected in pauses during cooking, employee washed utensil then wrapped with a cover. **Corrected On-Site**
10-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf soiled under meat cutting area. **Repeat Violation**
23-03-4
47
Aug 29, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (46,47F - Cold Holding); ribs (46F - Cold Holding) employee moved to freezer, Retemped ribs at 43 and the 2 bags of pork at 45. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on clean dish rack stained.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed napkins at sink. **Corrected On-Site**
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. Pork, ribs, and greens no date mark made 6 days prior to inspection.
02C-02-5
Basic - Food stored on floor. Sugar and bbq sauce buckets on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above pre table. Area around steam table knobs. Sugar container exterior.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked greens thawing at room temperature in Three compartment sink.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind steam table and prep table.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Container of white substance, operator stated it was sugar.
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On clean storage shelf.
14-09-4
47
May 9, 2024
Routine - Food
No violations found.
100
Mar 7, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
55
Sep 14, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying in truck.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife inside Handwash sink, employee moved. **Corrected On-Site**
31A-11-4
Basic - Duct tape used to repair nonfood-contact surface. Surrounding the air conditioning unit.
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on top of sauce container, employee moved bag. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Cutting board with multiple cut/score marks. The reach in cooler plastic drawers have become cracked. **Repeat Violation**
14-11-5
Basic - Hole in or other damage to wall. The door has a hole exposing insulation. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air conditioner vent. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes on top shelf, employee flipped. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 10ppm, employee added more bleach, 100ppm. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Employee placed bucket on cardboard box. **Corrected On-Site**
21-38-4
47
Jun 1, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
70
Jan 26, 2023
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked out to smoker to grab ribs came back inside and starting cutting ribs. Employee taking orders at front counter then placed on gloves and placed ribs in a Togo container. No hand washing observed.
12A-16-4
High Priority - Toxic substance/chemical improperly stored. Bottle of WD40 on top of reach in cooler, operator moved chemical. **Corrected On-Site**
41-10-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained of counter.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler made 6 days ago no date mark, operator stated she is taking food home to eat.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. On floor in front of Handwash sink.
41-17-4
Basic - Building components, attachments or fixtures in poor repair. Inside of the door no smooth easily cleanable.
36-51-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on table next to Togo boxes.
40-06-5
Basic - Equipment in poor repair. Cutting boards with deep cut marks. Shelving above Three compartment sink rusted.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under Three compartment sink. Wall soiled behind steam tables.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving over prep area.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. White Togo boxes by cutting board on table. **Repeat Violation**
25-06-4
30
Frequently Asked Questions
When was T's BBQ last inspected?
The most recent health inspection at T's BBQ on file is from Feb 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at T's BBQ?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at T's BBQ.
How does T's BBQ compare to other restaurants in Gainesville?
T's BBQ most recently scored 55 out of 100, which is lower than the Gainesville average of 75.
Has T's BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at T's BBQ have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at T's BBQ means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is T's BBQ inspected?
Based on the inspection history on file, T's BBQ is inspected around three times per year on average.
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