SONNY'S REAL PIT BAR-B-Q
15935 NW US 441, Alachua FL 32615 · 386.462.3180
Last inspected Jan 6, 2026 · 7 visits since July 2023
AUG 24
JAN 25
SEP 25
NOV 25
JAN 26
▼ IMPROVING
5 inspections trending up, 30 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout. Manager had spouts cleaned
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( onion bags ) stored over ready-to-eat food ( pickles ) in walk in cooler.
Nov 25, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher not wearing gloves adjusted nose bridge of glasses, handled cellphone, then removed clean dishes from dishmachine without washing hands first. Employee came into work and entered cookline, pt on apron and tied in front then put on gloves, then handled cooking utensils, but did not wash hands before putting on gloves.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishmachine
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up behind cooling unit in walk-in-freezer.
Single-service articles not stored inverted or protected from contamination. Single service plates and trays not inverted or protected. Both items were inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box and no statement that produce has been washed ( onion bags ) stored over ready-to-eat food ( pickles, portioned broccoli ) in walk in cooler.
Working containers of food removed from original container not identified by common name. Container of food removed ( house made sauces) from original container not labeled with name of contents. Manager placed label on container.
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table across from cook line. Interior of wait station ice machine. Water nozzle for wait station tea machine.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Equipment in poor repair. Drawer handle for cook line drawer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for ranch dressing in reach-in cooler across from walk-in cooler. Manager removed scoop from ranch dressing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill greasy. Gaskets for walk-in cooler and freezer.
Old labels stuck to food containers after cleaning. Containers stored on kitchen shelf.
Stored food not covered. Sausage stored in walk-in cooler. Manager placed cover on pan.
Working containers of food removed from original container not identified by common name. Container of spice in smoker area.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher across from office.
Aug 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in cook line steam table: pork (113F - Hot Holding). Manager stated item was prepared one hour prior to temperature being taken. Item was served within thirty minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Ice bin for wait station ice machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pans of potato salad stored in reach-in cooler in front of walk-in cooler. Employee stated potato salad was placed in pans on 8/10. Employee placed proper date mark on item.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Door frame for walk-in freezer.
Dec 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer across from cook line grill: chicken (127F,125F - Hot Holding). Manager stated items placed in warmer thirty minutes prior to temperature being taken. Manager voluntarily discarded chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of wait station ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dish machine. Manager discarded employee drink.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill and fryers.
Plumbing system in disrepair. Handle for cold water at cook line hand washing sink not working properly. Manager fixed handle during inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Manager changed sanitizer water, 250 ppm.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled floor fan and then proceeded to handle pulled pork without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in prep area in front of smoker room.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from prep area in front of smoker room: rice (51F - Cold Holding); sausage (50F - Cold Holding). Manager stated items were at proper temperature 3 hours prior to temperature being taken. Manager had employee move items to wall freezer to reduce temperature to 41F.
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 across from prep area in front of smoker room, ambient temperature 49F.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line prep table handle. Manager placed tongs on top of table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.