Sonny's Bar-B-Q of Palm Bay
Last inspected: Jan 26, 2026
64
Score
Inspectors have visited Sonny's Bar-B-Q of Palm Bay 12 times, with records going back to 2022. The most recent visit was on Jan 26, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly seven violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
By comparison, the average Palm Bay facility scores 76, putting Sonny's Bar-B-Q of Palm Bay on the weaker side. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 26, 2026
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 131f hot holding Operator reheated to 172f **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Under grill reach in cooler grease on top under drawer **Repeat Violation**
23-03-4
64
Jan 14, 2026
Complaint Full
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Scalloped potatoes at 95F hot holding, operator discarded. Increased heat on that section of steam table. **Corrected On-Site**
03B-15-5
High Priority - Live, small flying insects found one small fly near deck drain at beer bar. **Repeat Violation**
35A-02-7
High Priority - Roach activity present as evidenced by live roaches found. Found one live roach found in back by pit. Operator killed it. **Corrected On-Site**
35A-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hot holding units, microwaves, and reach in coolers on cook line have soiled grease on handles. **Repeat Violation**
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic bins wet nesting on drying rack. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has a gap. **Repeat Violation**
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up on door.
14-69-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at drive through and cook line soiled with food debris. **Repeat Violation**
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. Flooring under equipment on cook line soiled with food debris. **Repeat Violation**
36-10-4
Basic - Grease recycling container not overflowing however trail of grease from container to street in front of dumpsters.
28-24-4
45
Dec 8, 2025
Complaint Full
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Gloves changed between processes without washing hands. **Corrected On-Site**
12A-07-5
High Priority - Live, small flying insects found 2 flies at the bar near deck drains.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six chicken breasts at 45 f cold holding more than four hours, operator discarded. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer bottom shelf soiled with food debris.
22-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink near triple sink no soap.
31B-03-4
Basic - Accumulation of debris inside warewashing machine. Interior and exterior of dish machine soiled and require cleaning.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl being used as scoop for fries. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave and hot holding units handles soiled with grease and food debris.
23-24-4
Basic - 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 under grill not keeping foods at or below 41f cold holding.
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting. **Corrected On-Site**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap on side closing edge.
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth used under meat slicer to stabilize it. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers soiled with grease. Soda fountain at server station soiled with syrup. Blue racks used to store clean cups soiled with debris.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at drive through soiled with food debris. **Repeat Violation**
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. Deck drains at bar soiled. Floor tile on cook line soiled under equipment.
36-10-4
32
Nov 17, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line by hand wash sink
36-27-5
67
Feb 7, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bag of baked beans in reach in cooler
02C-02-5
Basic - Floor area(s) covered with standing water. In walk in cooler manager states due to ac leak in wall and work order has been placed **Corrective Action Taken** **Repeat Violation**
36-22-4
Basic - Food stored on floor. 2 boxes of bread stored on floor in walk in freezer moved to rack by staff **Corrected On-Site**
08B-38-4
Basic - Light not functioning. Middle light above grill hood. Replaced by staff **Corrected On-Site** **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Butter in walk in cooler, salt pepper mix. Items labeled by staff **Corrected On-Site**
02D-01-5
70
Jul 16, 2024
Complaint Full
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Corrected On-Site**
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.1 live flying insect seen in kitchen
35A-02-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks in cooler **Corrected On-Site**
08B-49-4
Basic - Floor area(s) covered with standing water. Under drive through counter against wall
36-22-4
Basic - Floor tiles missing and/or in disrepair. In cookline several tiles missing or broken
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Stored food not covered. Powdered sugar, salt and pepper mix on counter next to fryer
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar, salt and pepper mix on counter next to fryer
02D-01-5
52
Apr 18, 2024
Complaint Partial
No violations found.
100
Mar 20, 2024
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
61
Dec 21, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Jul 6, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 46F, cut lettuce 46. Both prepped yesterday. Kept in same cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 46f in drawers under cookline, kept in cooler over night, see stop sale Reach in cooler cut lettuce 46F prepped yesterday kept in cooler over night, see stop sale **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Multiple hand wash sinks around 92F. New hot water heater is ordered. **Corrective Action Taken**
27-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 reach in glass coolers and on the cook line.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers soiled. Corrected on site. Hood filters soiled. Under flat top and grill, left over food debris.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface by cook line.
14-33-4
Basic - Standing water in bottom keg cooler in bar area.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Brown granulated substance not labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
41
Jan 30, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
22-41-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed paperwork **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed paperwork
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at Togo window has an accumulation of mold like substance on rear wall of interior **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour bin. Operator moved **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler has an accumulation of dust
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees engaging in food preparation with no hair restraints
13-03-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer door is missing inside cover exposing entirety of insulation
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in Togo area are soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. **Corrected On-Site**
02D-01-5
50
Aug 17, 2022
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pulled pork for baked beans
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Pulled pork meat for baked beans 47-48f from 8-15. Today 8-17 **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn 126f hot holding. Operator discarded Pulled pork double warmer 122f hot holding. Reheated
03B-01-6
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Covered waste receptacle not provided in women's bathroom. Missing 2 waste receptacle ladies room **Repeat Violation**
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone , keys on prep table **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer
23-03-4
41
Frequently Asked Questions
When was Sonny's Bar-B-Q of Palm Bay last inspected?
The most recent health inspection at Sonny's Bar-B-Q of Palm Bay on file is from Jan 26, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sonny's Bar-B-Q of Palm Bay?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Sonny's Bar-B-Q of Palm Bay.
How does Sonny's Bar-B-Q of Palm Bay compare to other restaurants in Palm Bay?
Sonny's Bar-B-Q of Palm Bay most recently scored 64 out of 100, which is lower than the Palm Bay average of 76.
Has Sonny's Bar-B-Q of Palm Bay's inspection record improved over time?
No. Recent inspections at Sonny's Bar-B-Q of Palm Bay have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sonny's Bar-B-Q of Palm Bay means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sonny's Bar-B-Q of Palm Bay inspected?
Based on the inspection history on file, Sonny's Bar-B-Q of Palm Bay is inspected around three times per year on average.
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