Sonny's BBQ
7055 Semoran Blvd, Orlando, FL 32822 · Permanent Food Service · License 5808951
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (1 repeat), 7 basic (2 repeats)-19
- Safety score81
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 visitAug 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.
10 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.
smoked turkey (122°F - Hot Holding)for 1 hour Operator put in oven to reheat recheck after 30 minutes 160°F
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One small fly by office One small fly by hot box One small fly by dish machine
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Hot box shelves
Repeat violation
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn to cook line reach in cooler
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Ovens in prep area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Around drop chute
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top of ice machine
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Cook line by hot box
Repeat violation
Floor tiles missing and/or in disrepair.
In prep area By beer cooler
Floor area(s) covered with standing water.
Server area Operator squeegee
Fixed on the spotRepeat violation
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.
- 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.