Sonny's BBQ
2700 N Waldo Rd, Gainesville, FL 32609 · Permanent Food Service · License 1100121
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 4 basic (1 repeat)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
turkey (105°F - Hot Holding); pork (125°F - Hot Holding) items in hot cabinet at end of cooks line, manager stated they were currently hot holding. Meat placed back on smoker.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Backflow missing from hose Bibb at outside mop sink.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 3 flies flying in office inside kitchen.
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters above cooks line soiled with grease.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cups in server line with water droplets on the interior of cups.
Code 25, Single-service items: Single-service articles improperly stored.
Box of straws in floor in shed, operator placed straws on shelf.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under drink machine.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.