SONNYS BBQ 183
2250 SEMINOLE BLVD, Largo FL 33778 · 727 501 9000
Last inspected Apr 9, 2026 · 7 visits since September 2023
SEP 24
MAR 25
JUL 25
JAN 26
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At 12:37pm steam table. Mac and cheese (120F - Hot Holding) Operator adjusted steam table temperature Re temp at 1:23pm Mac and Cheese 168f
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 23, 2026Inspection 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Next to air vents in kitchen
Cutting board has cut marks and is no longer cleanable. Prep area
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
No soap provided at handwash sink. Operator put soap out.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Door handles on hot holding units in kitchen soiled.
Clean utensils or equipment stored in dirty drawer or rack. Ice utensil stored on soiled surface atop ice machine.
Cutting boards have cut marks and is no longer cleanable. In smoker area and food prep area.
Equipment and utensils not properly air-dried - wet nesting. Cups in waiters station wet nesting.
Equipment in poor repair. Cooler handle in kitchen broken.
Floor soiled/has accumulation of debris in walk in cooler and freezer.
Floor tiles missing and/or in disrepair. Cracked tiles in wait station area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door cooler at wait station with food debris inside and in door tracks. Sides of equipment on cook line soiled
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 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. Employee in dish room observed loading dishwasher then stacking clean dishes with no hand wash
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in prep room
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Employee with no beard guard/restraint while engaging in food preparation. Employees in prep area and in dish room with no beard restraint
Equipment in poor repair. Broken freezer handle in kitchen
Floor soiled/has accumulation of debris. Under grill
Food storage container/container lid cracked or broken. Plastic bins on storage racks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Raw ribs thawing in prep sink with running water not over food
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From prep table on cooks line. Employee placed items in oven. Re temped at 4:11pm a. pulled pork (129F - Hot Holding) 168f From food warmer a. cooked sweet potatoes (131F - Hot Holding); 166f b. cooled ribs (118F - Hot Holding) placed on grill. Temped at 178f
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table is soiled with black substance. Soda diffusers soiled at wait station.
Black tape used to repair reach-in freezer door handle.
Ceiling tile above chemical storage shelf is damaged.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean equipment stored on shelf underneath soap dispenser exposed to drips. Located near smoker.
Cutting board on prep table has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors in salad prep area.
Walk-in freezer shelves with rust that has pitted the surface.
May 29, 2024Inspection 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 ▾
Interior of oven ( cook line ) and microwave ( expo line ) has accumulation of black substance/grease/food debris. Reviewed with manager
No handwashing sign provided at a hand sink used by food employees at cook line and drive thru areas.Employee placed hand wash sign at hand wash sink
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer reading is 0ppm. Operator removed crimp from sanitizer tube. Chlorine sanitizer reading 50ppm temp 120f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At 12:37pm steam table. Mac and cheese (120F - Hot Holding) Operator adjusted steam table temperature Re temp at 1:23pm Mac and Cheese 168f
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer in drive-thru area used more than 4 hours ago soiled with food debris. Cutting boards near smoker and on top of reach-in cooler in prep area soiled with mold-like substance.
Spray bottle containing toxic substance not labeled. Two spray bottles containing chemicals underneath three-compartment sink table not labeled. Operator labeled spray bottles with common name.
Accumulation of debris on top dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line, food prep area, and warewashing area soiled with accumulation of dust
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.