Sonny's BBQ
1515 Dunlawton Ave, Port Orange, FL 32129 · Permanent Food Service · License 7406968
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitOct 16, 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 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-sour cream
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-single service sour cream 51°F inside small cooler at takeout window, manager discarded
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-top of warmer at end of cookline -ansul lines above grill -some hood filtere
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-hand sink at restrooms
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
-inside bar, in front of sinks
Ceiling/ceiling tile shows damage or is in disrepair.
-some water damaged ceiling tiles inside dining area
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. -unit on wall next to walk in cooler
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.