SONNYS BBQ 217
5141 HWY 90, Pace FL 32571 · 850-466-4526
Last inspected Jul 24, 2026 · 9 visits since July 2023
AUG 24
JAN 25
SEP 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Upon inspection, observed employee preparing salad with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Current Hotel and Restaurant license not displayed. Upon inspection, current license available/displayed expired as of 06/01/26.
Mar 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed macaroni and cheese 120f, queso 103f in hot hold cabinet # 1 on cook line (less than 4 hours per manager). Also observed cooked chicken 126f, ribs 126f, macaroni and cheese 112f, chicken wings 118f (less than 4 hours per manager) in hot hold cabinet # 2 on cook line. Manager removed all items for reheating during inspection.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Upon inspection, observed pork shoulder roast 120f in upper hot holding cabinet. Less than 4 hours per manager. Manager removed roast for reheating during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection, observed accumulation of mold like substance on interior upper portions of ice machine at establishment.
Sep 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Upon inspection, observed employee preparing salad with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw beef patties stored over French fries in reach in freezer on cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed coleslaw in make bar with temperature of 47f. Manager stated over 4 hours. Also observed cooked diced eggs in reach in cooler in rear of establishment with temperature of 47f. Manager stated over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed rack in rear of establishment with cooked ribs 68f and cooked chicken wings 66f. Manager stated less than 4 hours. Manager placed food back into refrigeration during inspection. Also, observed coleslaw in make bar with temperature of 47f. Manager stated over 4 hours. Also observed cooked diced eggs in reach in cooler in rear of establishment with temperature of 47f. Manager stated over 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed cooked bone-in chicken in hot holding cabinet on cook line at 132f. Manager stated less than 4 hours. Manager removed chicken and placed on sheet pan for reheating during inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Upon inspection, observed 4 or more employees engaged in food preparation with no certified food manager present at establishment.
Equipment and utensils not properly air-dried - wet nesting. Upon inspection, observed metal pans on rack in dishwashing area wet nesting.
Stored food not covered. Upon inspection, observed large bowl of potato tots in walk in freezer not covered.
Jan 27, 2025Inspection 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 ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup under fan in walk-in freezer.
Aug 1, 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 ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 52f for one hour.
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting in server area by drink machine.
Jul 26, 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 ▾
Equipment and utensils not properly air-dried - wet nesting. Observed cups wet nesting at server station
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.