SONNYS BBQ 137
5130 LITTLE RD
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 4/28/2025
Inspection #: Visit ID: 10819898
- 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
Inspection Date: 1/21/2025
Inspection #: Visit ID: 8781260
- 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**
Inspection Date: 5/9/2024
Inspection #: Visit ID: 8569210
- 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
Inspection Date: 12/7/2023
Inspection #: Visit ID: 8380291
- 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**