Sonny's Real Pit Bar BQ
12485 San Jose Blvd, Jacksonville, FL 32223 · Permanent Food Service · License 2613483
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection1 high priority (no follow-up needed), 4 basic-7
- Safety score93
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 visitJul 20, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Wings in bottom cookline drawer with no additional prep moved from walk in cooler at 44-45°F. Person in charge may have sat out for short time prior to being placed in unit. Other items in unit 41°F.
Basic4
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer bucket on line at 0ppm. Person in charge remade to 200ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine with white, black debris accumulation.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Several clean dishware pans wet nesting. Observed cups at server line wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floors along cookie line especially under fryers with heavy grease and food debris accumulation. Drain at prep sink with debris accumulated.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.