Sonic Drive-In 5411
1801 Town Center Blvd, Fleming Island, FL 32003 · Permanent Food Service · License 2001144
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 27 complaint inspection2 high priority (fixed on the spot), 6 basic (2 repeats)-14
- Complaint after follow-up on Oct 29Counts in full until a follow-up finds the problems fixed-20
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
No change at time of callback.
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
No change at time of callback.
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed fries (124°F - Hot Holding); potato tots (112°F - Hot Holding)in warming unit by the fryers. Per cook, both prepared approximately 10 minutes prior. Cook began to reheat both products.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Cook in kitchen using cell phone with gloved hands, placed a label on a pan of food, handled reach-in cooler doors and pans of food, removed gloves and placed on new gloves. Then began to prepare food orders without washing hands. Cook was coached to wash hands between gloves changes and cook washed hands.
Fixed on the spot
Basic6
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters have grease build up. Gaskets on flip top reach in cooler in kitchen and on reach-in freezer by the flat grill are soiled.
Code 29, Plumbing and backflow prevention: Water draining/dripping onto floor surface.
Leaking line in ceiling by shake machine is dripping onto the floor. Manager placed bucket under dripping water.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead insects/rodents/other pests present.
In vestibule between the restrooms, multiple dead beatles are present.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Unsealed concrete present throughout the establishment.
Repeat violation
Floor and/or tiles missing and/or in disrepair.
Floor in walk-in freezer is lifting at the middle seaming. Also, right fan cover/guard in the walk-in freezer has a piece missing, exposing the fan. Also, ceiling tile by shake machine is damaged.
Repeat violation
Floor/wall/ceiling/vent soiled/has accumulation of debris.
Heavy black substance under the main soda machine and around the floor drain. Heavy grease/food debris/black substance under fry warmer and fryers. Floor under the three compartment sink has heavy black build up.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.