SONNY'S REAL PIT BAR B Q
1500 E HWY 50, Clermont FL 34711 · 352.243.6422
Last inspected Mar 20, 2026 · 7 visits since August 2023
FEB 24
JUL 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
08A-20-5 Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw pork in walk in cooler. Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate12 Basic
What the inspector wrote — 15 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. -4 ROP bags of baked beans not under HACCP not removed from bags prior to 48 hours
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at dish machine
Handwash sink used for purposes other than handwashing. -grease and debris in hand sink on cook line
Accumulation of debris inside warewashing machine.
Show the remaining 11 findings ▾
Bowl or other container with no handle used to dispense food. -server used beverage cup to scoop ice out of ice bin
Dry storage shelves with rust that has pitted the surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee hat stored above microwave, operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice and making drinks was wearing a bracelet
Equipment and utensils not properly air-dried - wet nesting. -pans on dish rack in dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack in kitchen -shelf under tea urns by drive thru window -exterior of oven -filters on hood suppression system -baking pans are encrusted
Outer openings not protected with self-closing doors. -side door
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -ROP bags of baked beans in walk in cooler with discard dates of 3/19 and 3/20 @ 11:40am
Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
Water leaking from pipe and/or faucet/handle at prep sink and beverage dump station
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 100ppm)
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. ROP green beans without HACCP not removed from reduced oxygen packaging within 48 hours.
Toxic substance/chemical improperly stored. -sanitizer spray bottle stored next to single service items on server station in dining room.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior ice bin on server line
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -for onion straws, operator printed Time as a Public Health Control form, operator filled out.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling vent shows damage or is in disrepair. -near entry to dry storage area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Exterior door has a gap at the threshold that opens to the outside. -front double doors
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack and garbage can in dry storage -fans in walk in cooler are dusty -exterior of walk in freezer door -floor drain at bar triple sink -exterior sides of fryers
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -green beans in hot holding uit on cook line.
Time/temperature control for safety food thawed in an improper manner. -bulk turkey thawing in standing water in prep sink.
Wall soiled with accumulated grease, food debris, and/or dust. -smoker prep area
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose -interior tea urns and tea baskets -reach in beer cooler at bar
Accumulation of debris inside warewashing machine.
Dead roaches on premises. -1 under soda boxes. Operator discarded and cleaned.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice and making drinks wearing bracelets
Exterior door has a gap at the threshold that opens to the outside. -front door
Light not functioning over fryers on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -shelf under flat top grill -bottom of hot holding units on cook line -fans in walk in cooler -floor fan in kitchen dusty
Time/temperature control for safety food thawed in an improper manner. -bulk turkey in standing water in prep sink. Operator turned on water
Wall soiled with accumulated grease, food debris, and/or dust. -throughout the establishment -caulking at dish area and triple sink
Jan 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade ranch (45F - Cold Holding); cinnamon butter (45F - Cold Holding); held less than four hours per operator. Operator put on ice. Priority: High Priority
08A-20-5 Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw pork in walk in cooler. Priority: High Priority
29-42-4 Observed: Vacuum breaker at wrong location at mop sink faucet or on fitting/splitter added to mop sink faucet. Priority: High Priority
02C-03-5 Observed: 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 in upright reach in cooler in kitchen. Priority: Intermediate
03F-10-5 Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator filled out form Priority: Intermediate
22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. -can opener holder in kitchen -white cutting board in storage area. Priority: Intermediate
14-11-5 Observed: Equipment in poor repair. -shelves in walk in freezer Priority: Basic
14-69-4 Observed: Ice buildup in walk-in freezer fan Priority: Basic
16-03-4 Observed: Accumulation of debris inside warewashing machine. Priority: Basic
21-44-1 Observed: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to chopper under prep table in kitchen Priority: Basic
23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -light shield in dry storage area -exterior sides of grill on cook line -hoods over cooking equipment Priority: Basic
36-27-5 Observed: Walls soiled with accumulated grease, food debris, and/or dust throughout the establishment. Priority: Basic
36-34-5 Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment Priority: Basic
36-73-4 Observed: Floor soiled/has accumulation of debris. -under fryers on cook line. -drains in dish area Priority: Basic
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade ranch (45F - Cold Holding); cinnamon butter (45F - Cold Holding); held less than four hours per operator. Operator put on ice. Priority: High Priority
08A-20-5 Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw pork in walk in cooler. Priority: High Priority
29-42-4 Observed: Vacuum breaker at wrong location at mop sink faucet or on fitting/splitter added to mop sink faucet. Priority: High Priority
41-10-4 Observed: Toxic substance/chemical improperly stored. -sheila shine stored on top of dish machine Priority: High Priority
02C-03-5 Observed: 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 in upright reach in cooler in kitchen. Priority: Intermediate
03F-10-5 Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator filled out form Priority: Intermediate
03G-50-1 Observed: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -green beans and baked beans in walk in cooler Priority: Intermediate
22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. -can opener holder in kitchen -white cutting board in storage area. Priority: Intermediate
31A-09-4 Observed: Handwash sink not accessible for employee use at all times. -handwash sink by drive thru blocked by fan Priority: Intermediate
14-11-5 Observed: Equipment in poor repair. -shelves in walk in freezer Priority: Basic
14-69-4 Observed: Ice buildup in walk-in freezer fan Priority: Basic
16-03-4 Observed: Accumulation of debris inside warewashing machine. Priority: Basic
21-44-1 Observed: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to chopper under prep table in kitchen Priority: Basic
23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -light shield in dry storage area -exterior sides of grill on cook line -hoods over cooking equipment Priority: Basic
25-05-4 Observed: Single-service articles improperly stored. -on floor in dry storage area. Priority: Basic
32-12-5 Observed: Covered waste receptacle not provided in women's bathroom. Priority: Basic
36-27-5 Observed: Walls soiled with accumulated grease, food debris, and/or dust throughout the establishment. Priority: Basic
36-34-5 Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment Priority: Basic
36-73-4 Observed: Floor soiled/has accumulation of debris. -under fryers on cook line. -drains in dish area Priority: Basic
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Toxic substance/chemical improperly stored. - Spray bottles stored on prep table.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose bib in dish area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board at slicing station.
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor not cleaned when the least amount of food is exposed. - under fryers
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - double oven in cooks area. -Microwave next to double oven in cooks area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fliters over char grill.
Old labels stuck to food containers after cleaning.
Trash receptacles not provided where needed in establishment. - hand sink next to smoker area.
Wall soiled with accumulated grease, food debris, and/or dust. - walls in dish area.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to glass door cooler in bar area. - Grill cleaner stored next to bag bbq sauce under char grill.
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor area(s) covered with standing water. -dish pit area.
Floor soiled/has accumulation of debris. - under fryers
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -double ovens in main kitchen area.
No waste receptacle installed at handwash sink provided with disposable towels. - Hand sink next to pit area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood fliters
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. -throughout the entire kitchen areas. -behind cooking equipment. -under 3 compartment sink.
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.