Sonny's Real Pit Bar B Q
Last inspected: Mar 17, 2026
37
Score
Sonny's Real Pit Bar B Q appears in inspection records nine times, starting in 2022. Sonny's Real Pit Bar B Q was last inspected on Mar 17, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around 12 violations each.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded six times.
Compared to other Eustis restaurants (averaging 82), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
1
Major latest
15
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 1 major violation. 15 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours. Operator reheated to 165. Green Beans (128F - Hot Holding) **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. **Repeat Violation**
22-02-4
Basic - Ceiling tile missing. Ceiling tiles over steam table at cook line.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Equipment in poor repair. Upright reach in cooler gaskets in the kitchen.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor under three compartment sink. Floor in walk in cooler and walk in freezer. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. In dish area.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the end of cook line.
22-08-4
Basic - Light not functioning. One bulb at cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen. Hood filter soiled.Upright reach in cooler gaskets"in the kitchen. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen. Reach in freezer in the kitchen area.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. **Repeat Violation**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. Plates at drive thru. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Cooked bean meats in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at hand washing sink by three compartment sink. Operator cleaned. Wall in back prep area. **Corrected On-Site**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour container. Operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
37
Sep 10, 2025
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Preparing drinks for catering no gloves **Corrected On-Site**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven cooksline Interior microwave kitchen Water in cooler front bar **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable in kitchen area
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in drive thru area
12B-07-4
Basic - Floor soiled/has accumulation of debris under racks in dry storage and under equipment in kitchen **Repeat Violation**
36-73-4
Basic - Ice buildup in walk-in freezer and boule door freezer in kitchen area
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards walk in cooler **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In kitchen next to bag of sauce bottom shelf **Corrected On-Site**
21-44-1
Basic - Stored food not covered. Chicken walk in cooler **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour in dry stock **Corrected On-Site**
02D-01-5
50
Mar 28, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener. - electric slicer -tea urns
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. **Repeat Violation**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small trace of pink substance. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. -hot holding cabinets -ovens **Repeat Violation**
23-24-4
Basic - Floor soiled/has accumulation of debris. - walk-in freezer **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - Vulcan ovens - microwave location behind cooks line. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment and hot holding equipment - hood filters **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - smoker area. **Repeat Violation**
36-27-5
58
Oct 22, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tan cutting board next to char grill - soda gun at front bar. **Repeat Violation**
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. - provided operator with blank time plan.
03F-10-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. - all equipment in kitchen
23-24-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - case of gallon jugs
24-26-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - Floor soiled/has accumulation of debris. - under fryers **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - speed racks - back splash on char grill. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -smoker area.
36-27-5
52
Mar 5, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose Bibb on cooks line.
29-34-4
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored on lower shelving of prep table. **Corrected On-Site**
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - Gallon milk stored in front reach in cooler. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - fry baskets - Green cutting board
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -spatula stored in front hand sink across from front smoker. **Corrected On-Site**
31A-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. - cvap hot holding unit broken handle.
14-11-5
Basic - Floor soiled/has accumulation of debris. - under fryers
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both baking ovens on cooks line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - back splash on char grill. -Exterior of fryers
23-03-4
43
Sep 26, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked brisket (47F - Cold Holding); -cooked pork collars (47F - Cold Holding) Operator discarded **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink at front smoker
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - front bar hand sink
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee with no hair restraint while engaging in food preparation. Male server **Corrected On-Site**
13-03-4
Basic - Floor tiles missing and/or in disrepair. - cooks line -Dish area.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - tongs at char grill.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - ovens on cooks line. - microwave on cooks line
22-08-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Plumbing system in disrepair. - hot water handle at front bar hand sink.
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -smoker area. - behind cooking equipment on cooks line.
36-27-5
37
Jun 14, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
52
Mar 8, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. - From follow-up inspection 2023-03-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the entire kitchen area. - From follow-up inspection 2023-03-08: **Time Extended**
36-27-5
90
Dec 15, 2022
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Spray bottle containing toxic substance not labeled. -Spray bottle under grill.
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk at wait station.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -At drive through. **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Double door cooler gasket torn in prep area.
14-10-4
Basic - Food stored on floor. -Cooking oil.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs stored in 120 degree water.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
52
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 17, 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, “food-contact surface soiled with food debris” has been cited six 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 Eustis?
Sonny's Real Pit Bar B Q most recently scored 37 out of 100, which is lower than the Eustis average of 82.
Has Sonny's Real Pit Bar B Q's inspection record improved over time?
Results have been roughly steady. Inspections at Sonny's Real Pit Bar B Q have averaged around 12 violations per visit across the recent 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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