Sonny's BBQ
4102 E Silver Spgs Blvd, Ocala, FL 34470 · Permanent Food Service · License 5201313
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 intermediate (fixed on the spot), 5 basic-9
- Safety score91
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 visitSep 21, 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
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice in hand washing sink at bar. Ice was melted during this inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
No label on orange chemical in warewash area. Labeled during this inspection.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Ply wood box next to ice machine not painted and visibly absorbent.
Equipment in poor repair.
Two handles on hot box broken.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior door and side of hotbox on cookline soiled with grease. Handles of hot box near slicer soiled with food debris and grease. Exterior of microwave on cookline soiled with food debris and grease. Hood filters on cookline soiled with grease and food debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Glasses in server station wet nested.
Code 33, Garbage and refuse: Grease on the ground and/or pad around outdoor smoker.
Ground behind smoker heavily soiled with grease.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.