Sonny's Real Pit B B Q
1845 SW College Rd, Ocala, FL 34471 · Permanent Food Service · License 5200508
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (fixed on the spot, 1 repeat), 9 basic (2 repeats)-19
- Administrative complaint on Sep 16Counts in full until a follow-up finds the problems fixed-20
- Safety score61
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 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside reach-in cooler in to-go area: cold holding: potato salad 53°F, ranch w/buttermilk 56°F. Manager stated all items were placed into the cooler from the walk-in cooler at 11am and moved all items to the walk-in freezer to rapidly cool to 41°F. potato salad ( 53°F 2:00, 35°F 2:55 - Cooling); slaw ( 51°F 2:00, 35°F 2:55 - Cooling)
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle containing glass cleaner stored on box on shelf with boxes of sauces near bar area. Manager removed the chemical from the area during this inspection.
Fixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
In walk-in freezer, employee personal food stored above customers food, Manager moved.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Hanging gaskets on door of warmer near fryers.
Repeat violation
Food storage container/container lid cracked or broken.
1. Corner of lid on pan in-use at cookline chipped. 2. In-use plastic pan in walk-in cooler cracked.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler in to-go area 52°F. Manager moved all items to the reach-in freezer to rapidly cool the items and called maintenance to repair the cooler.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Handle portion of Ice machine door soiled with mold-like substance. 2. Fan in kitchen near cookline soiled with dust.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nested clear plastic pans on clean dish rack in kitchen.
Repeat violation
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Pallets and debris on ground inside enclosure near drive through area.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
1. Several ceiling tiles and air vents on ceiling throughout kitchen soiled with dust. 2. Floor along walls in bar area soiled with dirt and/or debris.
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 phone stored down inside pan at warmer beside pan of sauce. The employee removed the phone from the area during this inspection.
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.