Sonny's BBQ

3635 SW Archer Rd, Gainesville, FL 32608 · Permanent Food Service · License 1101698

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Jul 30, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Jul 30 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
1 high priority (fixed by the Jul 30 follow-up), 6 basic (1 repeat)
-10
Safety score90

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 1 High priority
- 6 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Under-grill drawers: hamburger (51°F - Cold Holding); cheese (52°F - Cold Holding); tomatoes (49°F - Cold Holding); pork (51°F - Cold Holding); hot dogs (46°F - Cold Holding). Manager stated drawers had been opened often during the prior lunch rush hour. All food moved to walk-in cooler for faster cooling. Ambient on drawers per equipment thermometer was 37°F. Wait station: slaw (46°F - Cold Holding).
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  No label on container of rice on shelf in back prep area.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cases of bread on floor in walk-in freezer. Manager moved to shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs on cookline equipment handle protruding into walkway. Manager adjusted to side.
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Label residue on clean pan stored on shelf in warewashing area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soda machine backsplash soiled with mold-like substances.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee speaker on shelf over back prep table.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.