Sonny's Real Pit Bar B Q
1500 E Hwy 50, Clermont, FL 34711 · Permanent Food Service · License 4502021
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection2 intermediate (1 fixed on the spot), 12 basic-17
- Safety score83
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 18, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk per operator from yesterday
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior hot holding units Cooler under beer taps
Basic12
Code 12, Handwashing and hygienic practices: Employee drinking in a food preparation or other restricted area by smoker
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Food-contact surface not smooth and easily cleanable.
Sheet pans and wire grates
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles next to sugar in server area
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler gaskets Walk in cool shelving Exterior fryer cabinets Top of silverware catcher
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Sink leaking in the bar
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in dishwasher area
Floor area(s) covered with standing water.
In dry stock, operator squeegeed water to drain
Fixed on the spot
Ceiling/ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen
Floor soiled/has accumulation of debris.
Under grill area Under triple sink in bar
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.