Sonnys BBQ 32

30503 US Hwy 19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6207509

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Single-use gloves not changed as needed after changing tasks or when damaged or soiled.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 complaint inspection
1 high priority (no follow-up needed), 2 intermediate, 8 basic
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct292026

Complaint inspection

11 violations found

First visitOct 29, 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.
11 violations found:
- 1 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Cook took soiled pan to dish room, went back to kitchen and took food out of reach in cooler and put into fryer, and took toast off grill. Discussed proper glove change, hand wash with manager on duty
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade
  Non-pitting surface rust on food-contact equipment.
  Can opener base and handle
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Speed rack in kitchen- corn bread not covered. Operator put tray on top shelf
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage, styrofoam cup, above clean dishes in dish room, operator moved to bottom shelf
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  Gauge reads 115°F, thermoworks irreversible thermometer reads 124°F
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Vertical cooler by ice machine
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole in wall in prep area under hand wash sink
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Kitchen, drive through, prep areas, dish room Walls soiled in kitchen and prep, walk in freezer
- Code 38, Lighting: Light shield damaged/in disrepair.
  Shield broken in kitchen
Official report, on the Florida DBPR website

Earlier inspections 1

Aug202026C73Routine inspection30 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 6 Basic
What was still cited
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 33, Garbage and refuse: Open dumpster lid.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
30 violations found:
- 4 High priority
- 1 Intermediate
- 25 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 28lbs cranberry sauce, 9lbs of cream of chicken
  Food with mold-like growth.
  See stop sale. Maple syrup 20oz, 1 whole tomato
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  9 live flies in kitchen.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Quaternary sanitizer measured at 500ppm. Operator remade bucket at 200ppm.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soiled cutting boards in kitchen.
Basic25
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Shakers of spices unlabeled. Operator labeled spices.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Stored potato salad uncovered in reach in cooler. Operator covered potato salad.
  Fixed on the spot
  Damaged/spoiled/recalled food not properly segregated.
  Rusted and dented cans of cranberry sauce and cream of chicken not separated from undamaged product. Tomato and opened container of maple syrup had accumulation of mold and not separated from undamaged product. Operator disposed of items,
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverages on prep tables throughout kitchen. Operator moved employee beverages to proper locations away from food for customers.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee not wearing beard guard while preparing food near smoker.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards in kitchen,
  Equipment in poor repair.
  Gasket hanging from door of hot holding unit in kitchen.
  Utensils in poor condition.
  Melted and cracked spatula in dish area. Operator disposed of spatula.
  Fixed on the spot
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelves of walk in cooler rusted.
  Reach-in cooler shelves with rust that has pitted the surface.
  Shelves of reach in cooler rusted,
  Food storage container/container lid cracked or broken.
  Cracked containers and lids in dry storage area.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup in walk in freezer
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on containers in dry storage.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwaves in kitchen soiled with debris,
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Handles of hot holding units has residue on them.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting containers in dry storage area.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Pipe under hand sink near smoker leaking water when used.
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Hand wash sink near smoker slow draining.
- Code 33, Garbage and refuse: Open dumpster lid.
  Open dumpster lids in garbage area.
  Garbage on the ground and/or pad around dumpster.
  Accumulation of debris around dumpsters,
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water of floor around kitchen.
  Hole in or other damage to wall.
  Wall peeling and has holes near walk in cooler and freezer
  Wall soiled with accumulated grease, food debris, and/or dust.
  Wall soiled around kitchen
  Floor soiled/has accumulation of debris.
  Floors soiled in kitchen
Official report, on the Florida DBPR website

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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.