SONNY'S BBQ
11080 W COLONIAL DR, Ocoee FL 34761 · 352-665-9307
Last inspected Jan 15, 2026 · 6 visits since August 2023
JAN 24
JUL 24
JAN 25
SEP 25
JAN 26
— STEADY
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot links (129F - Hot Holding); chicken (130F - Hot Holding). Less than 4 hours. Manager took to reheat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket in reach in draw on cooks line ( less then 1 hour operator had employee placed in oven for temperature recovery) 123 hot holding
In-use wet wiping cloth/towel used under cutting board. Operator removed.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Buildup of food debris/soil residue on equipment door handles. Cook line reach in cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm quaternary. Operator added new solution. 400ppm
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot links in reach in on the cook line. Manager added the date.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the stove, utensils at 95F. Turned heat up.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk. Manager added date.
Buildup of food debris/soil residue on equipment door handles. Soda fountain lid and ice machine lid. Asked staff to clean.
Cutting board has cut marks and is no longer cleanable. Large white board
Equipment in poor repair. Torn gaskets on reach in freezer. Repair call placed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110. Staff turned up heat.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and purse under prep table on top of beans. Manager removed.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate12 Basic
Show 14 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook doing continuous task of plating food wipes hands on soiled towel hanging from apron. Manager educated staff.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot links (129F - Hot Holding); chicken (130F - Hot Holding). Less than 4 hours. Manager took to reheat.
Buildup of food debris/soil residue on equipment door handles. Throughout establishment
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Manager turned over.
Employee eating in a food preparation or other restricted area. Employee eating toast in prep area.. manager asked employee to leave area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack at bar on shelf next to Togo cups. Staff removed.
Employee with no beard guard/restraint while engaging in food preparation. Cook plating food.
Exterior door has a gap at the threshold that opens to the outside.
In-use ice scoop stored hanging from hand sink between uses. Manager removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 89F. On grill. Manager turned up the heat.
Interior of microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Next to triple sink. Manager added sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler door.
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.