Sonnys Bar B Q of Titusville
2900 Cheney Hwy, Titusville, FL 32780 · Permanent Food Service · License 1505295
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection1 high priority (fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer bucket stored next to sweet bbq sauce on lower shelf by glass reach in cooler in prep area. Operator moved food items
Fixed on the spot
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed turkey stored on service sink area to thaw at room temperature, per operator was set there for the last 30 minutes. Operator moved to walk in cooler.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Untensils on flat top grill in water at 99°F. Operator changed water. New temp 155°F.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair
Make table top cover handle broken
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave on cook line Interior of Smoker
Repeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Across kitchen
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
In dish machine area Hose in kitchen leaking
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Behind kitchen equipment Behind dish machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Across kitchen
Floor soiled/has accumulation of debris.
At drive through window area and on cook line. Operator initiated cleaning during inspection
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
By soda bibs in dry storage. Operator secured it during inspection
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. By hand sink and walk in cooler
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.