Sonnys BBQ 137
Last inspected: Feb 25, 2026
100
Score
Sonnys BBQ 137 has been inspected 10 times since 2022. The most recent visit was on Feb 25, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly seven violations before.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing five times across the record.
Sonnys BBQ 137's latest score of 100 sits above the New Port Richey average of 78. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
No violations found.
100
Feb 17, 2026
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands less than 12 second, discussed proper hand wash with operator . **Warning**
12A-17-4
High Priority - Employee washed hands with cold water. Cook washed hands with cold water 72F, hot water shut off, operator turned the water on, it will not shut off completely. **Warning**
12A-19-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer cooler under broiler- hot dogs (48F - Cold Holding)operator moved to freezer. Recheck 41F. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potatoes (129/ 131F - Hot Holding)recheck 203F. **Corrected On-Site** **Repeat Violation** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked at expo by trash cans and tray stand. Hand wash sink disabled at server station/ expo line. Employees are not able to wash hands in server/expo area. Water is turned off at hand sink. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Blue towels in hand wash sink on cook line, operator removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink by cook line. 72F, hot water shut off. No hot water at expo area, water shut off. **Warning**
27-16-4
Basic - Plumbing system in disrepair. Hand wash sink at expo line has been disabled, has no water, hand wash sink hot water by cook line is shut off, when turned on, it will not completely shut off. **Warning**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bar cooler Fry baskets **Warning**
22-16-4
37
Sep 29, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit, brisket (130F - Hot Holding) heated to 158, operator will continue reheat **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-29: No brisket reheating **Time Extended**
03B-01-6
86
Sep 25, 2025
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit, brisket (130F - Hot Holding) heated to 158, operator will continue reheat **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potato salad (46F - Cold Holding); coleslaw (46F - Cold Holding) prepped at 10:30 this morning, 5 hours ago, house made ranch dressing (46F - Cold Holding); house made smokin ranch (49F - Cold Holding); see stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at wait station- potato salad (46F - Cold Holding); coleslaw (46F - Cold Holding) prepped at 10:30 this morning, 5 hours ago, see stop sale house made ranch dressing (46F - Cold Holding); house made smokin ranch (49F - Cold Holding); butter cups (51F - Cold Holding) moved to wait station cooler 2 hours ago, operator moved to freezer **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, drive through, wait station. **Corrected On-Site** **Warning**
31B-02-4
58
Apr 28, 2025
Complaint Full
1 critical violation. 12 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table to pan pork (120F - Hot Holding); Cvap oven pork (118F - Hot Holding) Employee reheated both to 165 **Corrected On-Site** **Repeat Violation**
03B-01-6
Basic - 2 knives stored in cracks between pieces of equipment. Under steam table at service station
10-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cove molding at floor/wall juncture broken/missing. At dish pit
36-03-4
Basic - Equipment in poor repair. Stand alone reach in freezer near two door upright oven broken.
14-11-5
Basic - Floor tiles missing and/or in disrepair. At service station near drain.
36-17-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Employee replaced
14-42-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Banana putting handle touching food employee moved
10-06-5
Basic - Interior of oven has accumulation of food debris. Red one - steamer
22-08-4
Basic - Old food stuck to clean dishware/utensils. Utensils hanging on drying rack with old food. Manager put pack to be re-cleaned
16-48-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. At service station
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back prep area.
36-27-5
47
Jan 21, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Employee washed hands with cold water. Water temperature 73F
12A-19-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. half cook chicken (125F - Hot Holding), manager moved chicken to another hot holding box that was set at a higher temperature **Corrective Action Taken**
03B-01-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in server area at 0ppm, manager refilled bucket now at 200ppm **Corrected On-Site**
21-08-4
70
May 9, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Meat rack soiled
23-03-4
Basic - Equipment in poor repair. Reach in freezer broken on cook line
14-11-5
Basic - Floor tiles missing and/or in disrepair. On cook line
36-17-5
86
Dec 7, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum, operator discussed with employee **Corrective Action Taken**
12B-09-5
95
Mar 30, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed operator now has breaker, but it is installed in the incorrect position, needs to be on end of splitter with spray/fill hose. **Warning** - From follow-up inspection 2023-03-30: operator began to move vacuum breaker to hose side of splitter **Time Extended** **Corrective Action Taken**
29-42-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. Discussed with operator proper ware washing procedures. **Warning** - From follow-up inspection 2023-03-30: Glasses at wait station **Time Extended**
24-08-4
82
Aug 5, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 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. Operator set up sanitizer in 3 compartment sink to complete the 3 step process until repairs can be made. **Corrective Action Taken**
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed vacuum breaker installed in incorrect position. Needs to be moved from top of splitter to end of splitter with spray hose installed.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Can opener blade not kept sharp - observed metal shavings. Discussed with operator.
14-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator will have re washed and air dried. **Corrective Action Taken**
24-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of Gatorade in reach in cooler on cooks line operator moved it. **Corrected On-Site**
12B-13-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens on hot line soiled inside with food debris.
22-08-4
52
Frequently Asked Questions
When was Sonnys BBQ 137 last inspected?
The most recent health inspection at Sonnys BBQ 137 on file is from Feb 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sonnys BBQ 137?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Sonnys BBQ 137.
How does Sonnys BBQ 137 compare to other restaurants in New Port Richey?
Sonnys BBQ 137 most recently scored 100 out of 100, which is higher than the New Port Richey average of 78.
Has Sonnys BBQ 137's inspection record improved over time?
Yes. Recent inspections at Sonnys BBQ 137 have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Sonnys BBQ 137 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sonnys BBQ 137 inspected?
Based on the inspection history on file, Sonnys BBQ 137 is inspected around three times per year on average.
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