SONNYS BBQ 137
5130 LITTLE RD, New Port Richey FL 34655 · 727-375-9555
Last inspected Jul 10, 2026 · 9 visits since December 2023
JAN 25
APR 25
SEP 25
FEB 26
JUL 26
— STEADY
5 inspections within 42 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink by cook line. 72F, hot water shut off. No hot water at expo area, water shut off.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. Plastic glasses at server station
Floor soiled/has accumulation of debris. Walk in cooler Behind oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink by walk in cooler, soiled by handles
Show the remaining 2 findings ▾
Old labels stuck to food containers after cleaning. Sticker/residue on plastic pans
Single-service articles improperly stored. Box of to go utensils on floor in bar, operator moved to pallet
Feb 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands less than 12 second, discussed proper hand wash with operator.
Employee washed hands with cold water. Cook washed hands with cold water 72F, hot water shut off, operator turned the water on, it will not shut off completely.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer cooler under broiler- hot dogs (48F - Cold Holding)operator moved to freezer. Recheck 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potatoes (129/ 131F - Hot Holding)recheck 203F.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked at expo by trash cans and tray stand. Hand wash sink disabled at server station/ expo line. Employees are not able to wash hands in server/expo area. Water is turned off at hand sink.
Handwash sink used for purposes other than handwashing. Blue towels in hand wash sink on cook line, operator removed
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink by cook line. 72F, hot water shut off. No hot water at expo area, water shut off.
Plumbing system in disrepair. Hand wash sink at expo line has been disabled, has no water, hand wash sink hot water by cook line is shut off, when turned on, it will not completely shut off.
Reach-in cooler interior/shelves have accumulation of soil residues. Bar cooler Fry baskets
Sep 29, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit, brisket (130F - Hot Holding) heated to 158, operator will continue reheat
Sep 25, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. potato salad (46F - Cold Holding); coleslaw (46F - Cold Holding) prepped at 10:30 this morning, 5 hours ago, house made ranch dressing (46F - Cold Holding); house made smokin ranch (49F - Cold Holding); see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at wait station- potato salad (46F - Cold Holding); coleslaw (46F - Cold Holding) prepped at 10:30 this morning, 5 hours ago, see stop sale house made ranch dressing (46F - Cold Holding); house made smokin ranch (49F - Cold Holding); butter cups (51F - Cold Holding) moved to wait station cooler 2 hours ago, operator moved to freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit, brisket (130F - Hot Holding) heated to 158, operator will continue reheat
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, drive through, wait station.
Apr 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate12 Basic
Show 13 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table to pan pork (120F - Hot Holding); Cvap oven pork (118F - Hot Holding) Employee reheated both to 165
2 knives stored in cracks between pieces of equipment. Under steam table at service station
Accumulation of debris on exterior of warewashing machine.
Cove molding at floor/wall juncture broken/missing. At dish pit
Equipment in poor repair. Stand alone reach in freezer near two door upright oven broken.
Floor tiles missing and/or in disrepair. At service station near drain.
Hood filter missing from automatic fire suppression/exhaust system. Employee replaced
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Banana putting handle touching food employee moved
Interior of oven has accumulation of food debris. Red one - steamer
Old food stuck to clean dishware/utensils. Utensils hanging on drying rack with old food. Manager put pack to be re-cleaned
Old labels stuck to food containers after cleaning.
Reach-in cooler shelves with rust that has pitted the surface. At service station
Wall soiled with accumulated grease, food debris, and/or dust. Back prep area.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee washed hands with cold water. Water temperature 73F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. half cook chicken (125F - Hot Holding), manager moved chicken to another hot holding box that was set at a higher temperature
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in server area at 0ppm, manager refilled bucket now at 200ppm
May 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Reach in freezer broken on cook line
Floor tiles missing and/or in disrepair. On cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Meat rack soiled
Dec 7, 2023Inspection 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 chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum, operator discussed with employee
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.