Sonny's BBQ
Last inspected: Feb 9, 2026
52
Score
Going back to 2022, Sonny's BBQ has nine inspections in the public record. The newest entry in the record is dated Feb 9, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 12 violations.
When inspectors have written things up, “ceiling/ceiling tiles/vents soiled” has been the most frequent reason, cited seven times.
Sonny's BBQ's latest score of 52 falls below the Orlando average of 79. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Chemical hose touching bottom of mop sink Operator cut hose **Corrected On-Site**
29-44-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and holder by mop sink **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. Dish area
36-22-4
Basic - Floors not maintained smooth and durable. In kitchen by hot box
36-11-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink by thermal user
29-20-5
52
Aug 7, 2025
Routine - Food
10 minor violations.
View 10 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout **Repeat Violation**
36-34-5
Basic - Floor tiles missing and/or in disrepair. In prep area **Repeat Violation**
36-17-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Over char grill **Repeat Violation**
36-68-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot box shelves **Repeat Violation**
22-08-4
Basic - Light shield damaged/in disrepair. Prep area **Repeat Violation**
38-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bar area
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. A few throughout **Repeat Violation**
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed peppers over bags of precooked chicken in walk in cooler Operation removed **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under flat top grill and behind equipment **Repeat Violation**
23-03-4
61
Jan 28, 2025
Routine - Food
1 critical violation. 18 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potatoes prepped 3.5 hours prior per operator (121F - Hot Holding) Operator put in oven to heat **Corrective Action Taken**
03B-01-6
Basic - Light not functioning. Over cookline and in dry storage **Repeat Violation**
36-62-4
Basic - Light shield damaged/in disrepair. Over cookline
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of cooking equipment Hood vents over cookline **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack **Repeat Violation**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. On side wall by utensils
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stores over prepped ready to eat beans and creamed corn Operator moved **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cookline
36-27-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Over cookline
36-68-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for fries in steamwell Operator removed **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler on cookline
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents dusty over server and dish area **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. In front of walk in cooler
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf over cookline Operator removed **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline Operator provided a beard guard and employee put it on **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. Hot box gasket in prep area Operator has work order in**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under dish area In walk in cooler and walk in freezer
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Case of dill pickles on floor in walk in cooler Operator moved **Corrected On-Site**
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Smoker oven in prep area
22-08-4
35
Aug 22, 2024
Routine - Food
8 minor violations.
View 8 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Gasket beer cooler
14-11-5
Basic - Light not functioning. Hood
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar Operator posted one **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of reach in freezer cookline Side of grill Fryers **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm Recheck 200ppm **Corrected On-Site**
21-08-4
67
Mar 28, 2024
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Jan 5, 2024
Routine - Food
1 critical violation. 13 minor violations.
View 14 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server. Manager counseled employee. **Corrective Action Taken**
12A-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Use a bowl to scoop fries on cookline.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen, prep area and dish area. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drink on top of food prep area in kitchen **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Kitchen **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. Gaskets on reach in cooler Top of hot box in prep area Walk in cooler gasket. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk in freezer **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Storage area.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of fryers Outside of grill Hoods grill side **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Grillside
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Kitchen.
14-20-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm Hose not in sanitizer. Manager corrected and remade sanitizer buckets. 200ppm
21-08-4
45
Sep 8, 2023
Complaint Full
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
26
Mar 22, 2023
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Floor drain cook line .
35A-02-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ dish area
36-34-5
Basic - Equipment in poor repair./gasket in reach in cooler cook line .
14-11-5
Basic - Reach-in cooler shelves with rust that has pitted the surface./ cook line
14-33-4
74
Sep 23, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (45F - Cold Holding) second temp at 11:30 40F. less than 4 hours. Manager rapid chill **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Filled pitcher. Educated staff. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.shelf at takeout. Staff cleaned **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soda fountain around nozzles and door. Staff cleaned. **Corrected On-Site**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Expo and takeout ,. Staff cleaning. **Corrected On-Site**
36-34-5
Basic - Floor area(s) covered with standing water. Dish area. Staff dried. **Corrected On-Site**
36-22-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood over char broiler
36-68-5
55
Frequently Asked Questions
When was Sonny's BBQ last inspected?
The most recent health inspection at Sonny's BBQ on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Sonny's BBQ?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited seven times, more than any other issue at Sonny's BBQ.
How does Sonny's BBQ compare to other restaurants in Orlando?
Sonny's BBQ most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Sonny's BBQ's inspection record improved over time?
No. Recent inspections at Sonny's BBQ have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Sonny's BBQ means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sonny's BBQ inspected?
Based on the inspection history on file, Sonny's BBQ is inspected around three times per year on average.
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