Sonny's Real Pit Bar B Q
Last inspected: Mar 20, 2026
39
Score
Inspectors have visited Sonny's Real Pit Bar B Q nine times, with records going back to 2022. The newest entry in the record is dated Mar 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around 12 violations, down from roughly 15 violations earlier in the record.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited seven times.
Compared to other Clermont restaurants (averaging 68), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
2
Major latest
12
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -4 ROP bags of baked beans not under HACCP not removed from bags prior to 48 hours **Repeat Violation**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at dish machine
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -grease and debris in hand sink on cook line
31A-11-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. -server used beverage cup to scoop ice out of ice bin
14-01-5
Basic - Dry storage shelves with rust that has pitted the surface.
14-33-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee hat stored above microwave, operator removed **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice and making drinks was wearing a bracelet
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on dish rack in dish area
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack in kitchen -shelf under tea urns by drive thru window -exterior of oven -filters on hood suppression system -baking pans are encrusted
23-03-4
Basic - Outer openings not protected with self-closing doors. -side door
35B-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -ROP bags of baked beans in walk in cooler with discard dates of 3/19 and 3/20 @ 11:40am**Repeat Violation** **Repeat Violation**
03G-54-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle at prep sink and beverage dump station
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 100ppm)
21-08-4
39
Oct 13, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP green beans without HACCP not removed from reduced oxygen packaging within 48 hours.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. -sanitizer spray bottle stored next to single service items on server station in dining room.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior ice bin on server line
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -for onion straws, operator printed Time as a Public Health Control form, operator filled out. **Corrected On-Site**
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack and garbage can in dry storage -fans in walk in cooler are dusty -exterior of walk in freezer door -floor drain at bar triple sink -exterior sides of fryers
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -green beans in hot holding uit on cook line.
03G-54-1
Basic - Time/temperature control for safety food thawed in an improper manner. -bulk turkey thawing in standing water in prep sink. **Repeat Violation**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -smoker prep area **Repeat Violation**
36-27-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling vent shows damage or is in disrepair. -near entry to dry storage area
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -front double doors **Repeat Violation**
35B-01-4
41
Apr 21, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose -interior tea urns and tea baskets -reach in beer cooler at bar
22-02-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Dead roaches on premises. -1 under soda boxes. Operator discarded and cleaned. **Corrected On-Site**
35A-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice and making drinks wearing bracelets
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -front door
35B-01-4
Basic - Light not functioning over fryers on cook line
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -shelf under flat top grill -bottom of hot holding units on cook line -fans in walk in cooler -floor fan in kitchen dusty
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. -bulk turkey in standing water in prep sink. Operator turned on water **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the establishment -caulking at dish area and triple sink **Repeat Violation**
36-27-5
61
Jan 10, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - - From initial inspection : 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade ranch (45F - Cold Holding); cinnamon butter (45F - Cold Holding); held less than four hours per operator. Operator put on ice. **Corrective Action Taken** **Warning** Priority: High Priority - From follow-up inspection 2025-01-10: **Time Extended**
03A-02-5
High Priority - - From initial inspection : 29-42-4 Observed: Vacuum breaker at wrong location at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** Priority: High Priority - From follow-up inspection 2025-01-10: **Time Extended**
29-42-4
High Priority - - From initial inspection : 08A-20-5 Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw pork in walk in cooler. **Corrected On-Site** **Warning** Priority: High Priority - From follow-up inspection 2025-01-10: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : 02C-03-5 Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in upright reach in cooler in kitchen. **Corrected On-Site** **Warning** Priority: Intermediate - From follow-up inspection 2025-01-10: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : 22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. -can opener holder in kitchen -white cutting board in storage area. **Warning** Priority: Intermediate - From follow-up inspection 2025-01-10: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 03F-10-5 Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator filled out form **Corrected On-Site** **Warning** Priority: Intermediate - From follow-up inspection 2025-01-10: **Time Extended**
03F-10-5
Basic - - From initial inspection : 14-11-5 Observed: Equipment in poor repair. -shelves in walk in freezer **Warning** Priority: Basic - From follow-up inspection 2025-01-10: **Time Extended**
14-11-5
Basic - - From initial inspection : 14-69-4 Observed: Ice buildup in walk-in freezer fan **Warning** Priority: Basic - From follow-up inspection 2025-01-10: **Time Extended**
14-69-4
Basic - - From initial inspection : 16-03-4 Observed: Accumulation of debris inside warewashing machine. **Warning** Priority: Basic - From follow-up inspection 2025-01-10: **Time Extended**
16-03-4
Basic - - From initial inspection : 21-44-1 Observed: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to chopper under prep table in kitchen **Corrected On-Site** **Warning** Priority: Basic - From follow-up inspection 2025-01-10: **Time Extended**
21-44-1
Basic - - From initial inspection : 23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -light shield in dry storage area -exterior sides of grill on cook line -hoods over cooking equipment **Repeat Violation** **Warning** Priority: Basic - From follow-up inspection 2025-01-10: **Time Extended**
23-03-4
Basic - - From initial inspection : 36-27-5 Observed: Walls soiled with accumulated grease, food debris, and/or dust throughout the establishment. **Repeat Violation** **Warning** Priority: Basic - From follow-up inspection 2025-01-10: **Time Extended**
36-27-5
Basic - - From initial inspection : 36-34-5 Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment **Warning** Priority: Basic - From follow-up inspection 2025-01-10: **Time Extended**
36-34-5
Basic - - From initial inspection : 36-73-4 Observed: Floor soiled/has accumulation of debris. -under fryers on cook line. -drains in dish area **Repeat Violation** **Warning** Priority: Basic - From follow-up inspection 2025-01-10: **Time Extended**
36-73-4
32
Jul 31, 2024
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade ranch (45F - Cold Holding); cinnamon butter (45F - Cold Holding); held less than four hours per operator. Operator put on ice. **Corrective Action Taken** **Warning** Priority: High Priority
03A-02-5
High Priority - 08A-20-5 Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw pork in walk in cooler. **Corrected On-Site** **Warning** Priority: High Priority
08A-20-5
High Priority - 29-42-4 Observed: Vacuum breaker at wrong location at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** Priority: High Priority
29-42-4
High Priority - 41-10-4 Observed: Toxic substance/chemical improperly stored. -sheila shine stored on top of dish machine **Corrected On-Site** **Repeat Violation** **Warning** Priority: High Priority
41-10-4
Intermediate - 22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. -can opener holder in kitchen -white cutting board in storage area. **Warning** Priority: Intermediate
22-02-4
Intermediate - 31A-09-4 Observed: Handwash sink not accessible for employee use at all times. -handwash sink by drive thru blocked by fan **Corrected On-Site** **Warning** Priority: Intermediate
31A-09-4
Intermediate - 02C-03-5 Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in upright reach in cooler in kitchen. **Corrected On-Site** **Warning** Priority: Intermediate
02C-03-5
Intermediate - 03F-10-5 Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator filled out form **Corrected On-Site** **Warning** Priority: Intermediate
03F-10-5
Intermediate - 03G-50-1 Observed: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -green beans and baked beans in walk in cooler **Warning** Priority: Intermediate
03G-50-1
Basic - 14-69-4 Observed: Ice buildup in walk-in freezer fan **Warning** Priority: Basic
14-69-4
Basic - 16-03-4 Observed: Accumulation of debris inside warewashing machine. **Warning** Priority: Basic
16-03-4
Basic - 21-44-1 Observed: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to chopper under prep table in kitchen **Corrected On-Site** **Warning** Priority: Basic
21-44-1
Basic - 23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -light shield in dry storage area -exterior sides of grill on cook line -hoods over cooking equipment **Repeat Violation** **Warning** Priority: Basic
23-03-4
Basic - 25-05-4 Observed: Single-service articles improperly stored. -on floor in dry storage area. **Corrected On-Site** **Warning** Priority: Basic
25-05-4
Basic - 32-12-5 Observed: Covered waste receptacle not provided in women's bathroom. **Warning** Priority: Basic
32-12-5
Basic - 36-27-5 Observed: Walls soiled with accumulated grease, food debris, and/or dust throughout the establishment. **Repeat Violation** **Warning** Priority: Basic
36-27-5
Basic - 36-34-5 Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment **Warning** Priority: Basic
36-34-5
Basic - 36-73-4 Observed: Floor soiled/has accumulation of debris. -under fryers on cook line. -drains in dish area **Repeat Violation** **Warning** Priority: Basic
36-73-4
Basic - 14-11-5 Observed: Equipment in poor repair. -shelves in walk in freezer **Warning** Priority: Basic
14-11-5
20
Feb 28, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. - Spray bottles stored on prep table. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose bib in dish area.
29-34-4
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. -White cutting board at slicing station.
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Repeat Violation**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. - under fryers **Repeat Violation**
36-01-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**
33-23-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - double oven in cooks area. -Microwave next to double oven in cooks area **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fliters over char grill. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Trash receptacles not provided where needed in establishment. - hand sink next to smoker area. **Corrected On-Site** **Repeat Violation**
33-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls in dish area. **Repeat Violation**
36-27-5
39
Aug 23, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
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
52
May 23, 2023
Routine - Food
5 minor violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
78
Dec 2, 2022
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect above microwave in dessert prep area. 1 small flying insect in smoker area 1 small flying insect in dish area
35A-02-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pulled pork 8:15am (131F - Reheating)10:31 am. Operator moving to oven to recover to 165°f immediately Reheat 184°f **Corrected On-Site**
03E-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions located over 3 compartment sink.
29-28-4
Basic - Interior of oven/has accumulation of black substance/grease/food debris.
22-08-4
Basic - Light not functioning in hood system in kitchen **Repeat Violation**
36-62-4
Basic - Floor and walls soiled in drive through area soiled/has accumulation of debris.
36-73-4
Basic - Food stored on floor. Container of oil stored on floor in stick room.
08B-38-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing over smoker
36-36-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in area across from dishwasher area
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large trash cans soiled. Fan cover walk in cooler soiled.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to single service lids in drive through area. **Corrected On-Site**
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishroom **Repeat Violation**
36-27-5
33
Frequently Asked Questions
When was Sonny's Real Pit Bar B Q last inspected?
The most recent health inspection at Sonny's Real Pit Bar B Q on file is from Mar 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Sonny's Real Pit Bar B Q?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Sonny's Real Pit Bar B Q.
How does Sonny's Real Pit Bar B Q compare to other restaurants in Clermont?
Sonny's Real Pit Bar B Q most recently scored 39 out of 100, which is lower than the Clermont average of 68.
Has Sonny's Real Pit Bar B Q's inspection record improved over time?
Yes. Recent inspections at Sonny's Real Pit Bar B Q have averaged around 12 violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sonny's Real Pit Bar B Q 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 Real Pit Bar B Q inspected?
Based on the inspection history on file, Sonny's Real Pit Bar B Q is inspected around three times per year on average.
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