DirtyFLRestaurant Inspection Data

SONNYS BBQ 137

SONNYS BBQ 137 has 8 health inspections on file for its NEW PORT RICHEY location, with an overall rating of 2.8/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 8 reports on file

5130 LITTLE RD

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

2/25/2026· 2w ago

Inspection #: 3624688

Call Back - Complied

2/17/2026· 3w ago

Visit ID: 10919187

Follow-up Inspection Required

4 high, 3 int, 2 basic

  • 29-08-4:Basic - 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. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bar cooler Fry baskets Warning
  • 12A-17-4:High Priority - 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 . Warning
  • 12A-19-4:High Priority - 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. Warning
  • 03A-02-5:High Priority - 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. Corrected On-Site Warning
  • 03B-01-6:High Priority - 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. Corrected On-Site Repeat Violation Warning
  • 31A-09-4:Intermediate - 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. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Blue towels in hand wash sink on cook line, operator removed Corrected On-Site Warning
  • 27-16-4:Intermediate - 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. Warning

9/29/2025· 5mo ago

Visit ID: 13530820

Met Inspection Standards

1 high

  • 03B-01-6:High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2025-09-29: No brisket reheating **Time Extended**

9/25/2025· 5mo ago

Visit ID: 13529032

Follow-up Inspection Required

3 high, 1 int

  • 01B-02-5:High Priority - 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 Warning
  • 03A-02-5:High Priority - 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 Warning
  • 03B-01-6:High Priority - 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 **Corrective Action Taken** Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, drive through, wait station. Corrected On-Site Warning

4/28/2025· 10mo ago

Visit ID: 10819898

Met Inspection Standards

1 high, 12 basic

  • 10-17-4:Basic - 2 knives stored in cracks between pieces of equipment. Under steam table at service station
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. At dish pit
  • 14-11-5:Basic - Equipment in poor repair. Stand alone reach in freezer near two door upright oven broken.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. At service station near drain.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Employee replaced
  • 10-06-5:Basic - 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
  • 22-08-4:Basic - Interior of oven has accumulation of food debris. Red one - steamer
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Utensils hanging on drying rack with old food. Manager put pack to be re-cleaned
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. At service station
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back prep area.
  • 03B-01-6:High Priority - 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 Corrected On-Site Repeat Violation

1/21/2025· 1y 1mo ago

Visit ID: 8781260

Met Inspection Standards

2 high, 1 basic

  • 21-08-4:Basic - 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 Corrected On-Site
  • 12A-19-4:High Priority - Employee washed hands with cold water. Water temperature 73F
  • 03B-01-6:High Priority - 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 **Corrective Action Taken**

5/9/2024· 1y 10mo ago

Visit ID: 8569210

Met Inspection Standards

3 basic

  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer broken on cook line
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. On cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Meat rack soiled

12/7/2023· 2y 3mo ago

Visit ID: 8380291

Met Inspection Standards

1 basic

  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum, operator discussed with employee **Corrective Action Taken**