Sonnys BBQ 183
Last inspected: Apr 9, 2026
100
Score
Going back to 2022, Sonnys BBQ 183 has nine inspections in the public record. The latest inspection on file is from Apr 9, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around six violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “cutting board has cut marks and is no longer cleanable” is the issue that surfaces most often, recorded four times.
Compared to the broader Largo restaurant scene, where the average is 75, this is a stronger showing. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Complaint Partial
No violations found.
100
Jan 23, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Next to air vents in kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Prep area **Repeat Violation**
14-09-4
90
Jul 28, 2025
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - No soap provided at handwash sink. Operator put soap out.
31B-03-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on hot holding units in kitchen soiled. **Repeat Violation**
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice utensil stored on soiled surface atop ice machine.
24-06-4
Basic - Cutting boards have cut marks and is no longer cleanable. In smoker area and food prep area.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in waiters station wet nesting.
24-08-4
Basic - Equipment in poor repair. Cooler handle in kitchen broken . **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris in walk in cooler and freezer. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Cracked tiles in wait station area
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door cooler at wait station with food debris inside and in door tracks. Sides of equipment on cook line soiled **Repeat Violation**
23-03-4
58
Mar 3, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food in Good Condition, Safe, and Unadulterated
FL-13
52
Sep 13, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From prep table on cooks line. Employee placed items in oven. Re temped at 4:11pm a. pulled pork (129F - Hot Holding) 168f From food warmer a. cooked sweet potatoes (131F - Hot Holding); 166f b. cooled ribs (118F - Hot Holding) placed on grill. Temped at 178f **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table is soiled with black substance. Soda diffusers soiled at wait station.
22-02-4
Basic - Black tape used to repair reach-in freezer door handle.
14-71-4
Basic - Ceiling tile above chemical storage shelf is damaged.
36-32-5
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean equipment stored on shelf underneath soap dispenser exposed to drips. Located near smoker.
24-28-4
Basic - Cutting board on prep table has cut marks and is no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors in salad prep area.
23-03-4
Basic - Walk-in freezer shelves with rust that has pitted the surface.
14-17-4
50
May 29, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Interior of oven ( cook line ) and microwave ( expo line ) has accumulation of black substance/grease/food debris. Reviewed with manager
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees at cook line and drive thru areas .Employee placed hand wash sign at hand wash sink **Corrected On-Site**
31B-04-4
90
Sep 27, 2023
Routine - Food
2 critical violations. 2 major violations. 2 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. At 12:37pm steam table. Mac and cheese (120F - Hot Holding) Operator adjusted steam table temperature Re temp at 1:23pm Mac and Cheese 168f **Corrected On-Site**
03B-01-6
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. Dishmachine chlorine sanitizer reading is 0ppm. Operator removed crimp from sanitizer tube. Chlorine sanitizer reading 50ppm temp 120f **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer in drive-thru area used more than 4 hours ago soiled with food debris. Cutting boards near smoker and on top of reach-in cooler in prep area soiled with mold-like substance.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing chemicals underneath three-compartment sink table not labeled. Operator labeled spray bottles with common name. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line, food prep area, and warewashing area soiled with accumulation of dust
36-34-5
Basic - Accumulation of debris on top dishmachine.
16-21-4
55
May 8, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Dec 1, 2022
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee at cooks line put on apron then began prepping food without washing hands Discussed proper hand washing procedures during time of inspection.
12A-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top has accumulation of food residue -can opener blade has accumulation of food residue
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles in caddy at three compartment sink
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop flour in dry storage room
14-01-5
Basic - Ceiling above walk-in cooler door has accumulation of dust
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on top of food equipments in kitchen area
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -handbag stored on shelf with sugar next to ice machine
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack -plastic cups at front counter
24-08-4
Basic - Ice buildup in reach-in freezer next to steamer in kitchen area
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -commercial smoker has accumulation of food residue
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters in kitchen area has accumulation of grease -warmer handles have accumulation of food residue -walk-in cooler shelves have accumulation of food residue
23-03-4
Basic - Old labels stuck to food containers after cleaning. -metal containers above three compartment sink
16-46-4
Basic - Working containers of food removed from original container not identified by common name. -flour container in dry storage area
02D-01-5
39
Frequently Asked Questions
When was Sonnys BBQ 183 last inspected?
The most recent health inspection at Sonnys BBQ 183 on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Sonnys BBQ 183?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Sonnys BBQ 183.
How does Sonnys BBQ 183 compare to other restaurants in Largo?
Sonnys BBQ 183 most recently scored 100 out of 100, which is higher than the Largo average of 75.
Has Sonnys BBQ 183's inspection record improved over time?
Yes. Recent inspections at Sonnys BBQ 183 have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Sonnys BBQ 183 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 183 inspected?
Based on the inspection history on file, Sonnys BBQ 183 is inspected around three times per year on average.
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