SONNYS BBQ 137
5130 LITTLE RD
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
High Priority
1
Intermediate
0
Basic
12
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 4/28/2025 revealed 13 total violations (1 high priority, 0 intermediate, 12 basic).
Inspection on 1/21/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 1/21/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 5/9/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 5/9/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 12/7/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 12/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).