DirtyFLRestaurant Inspection Data

SONNYS BBQ 137

SONNYS BBQ 137 has 6 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.

5130 LITTLE RD

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/29/2025

Inspection #: Visit ID: 13530820

  • 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**

Inspection Date: 9/25/2025

Inspection #: Visit ID: 13529032

  • 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

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**