Sonic Drive-In #4099
1719 E. Nine Mile Road, Pensacola, FL 32514 · Permanent Food Service · License 2705611
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 Sep 9 routine inspection2 high priority (fixed on the spot), 4 basic-10
- Safety score90
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 9, 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.
6 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 cold held at greater than 41°F.
In standing reach-in cooler by fryers: corn dogs 49f for 20 minutes, liquid eggs 46f for 20 minutes. Operator moved items to walk-in cooler to rapidly chill.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Quaternary sanitizer buckets reading over 400ppm. Operator emptied most of the solution and refilled it with plain water. Corrected to 200-400ppm.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler holding corn dog, liquid eggs, and other non-temperature required foods reading 50f ambient.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap along bottom threshold of front doors.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Metal flooring in walk-in cooler is bending up along seams and in disrepair.
Hole in or other damage to wall.
Hole in wall at mop sink.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.