Sonny's Real Pit Bar B Q
Last inspected: Mar 5, 2026
74
Score
Sonny's Real Pit Bar B Q appears in inspection records seven times, starting in 2024. The newest entry in the record is dated Mar 5, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The most common issue across all inspections has been “proper cold holding temperatures”, showing up five times.
Restaurants in Perry average 96, so Sonny's Real Pit Bar B Q trails the local norm. Nothing in the record is alarming, but there's room to improve.
7
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Routine
2 critical violations. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed sliced American cheese (43F) and sliced tomatoes in the reach in cooler under grill holding above 41F. Also observed hot dogs (43F) and prime rib (44F) holding above 41F in the reach in cooler in the drive thru area. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. PIC had an employee place items on ice on tomatoes and cheese since they were placed in the unit at 10:00am. PIC moved the hot dogs and prime rib to the freezer to cool, states items were in the unit this morning at 10:00am.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed baked beans (112F) hot holding below 135F inside the steam well. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. The baked beans were removed and reheated (171F).
511-6-1.04(6)(f)
74
Sep 22, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed numerous in-use sanitizer buckets with 0 parts per million (ppm) and observed the three-compartment sink with 0 ppm of quat sanitizer solution. Upon further review, there was no sanitizer inside the container, and possibly the dispenser is not operating properly for the sanitizer solution to enter the three-compartment sink. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), have a concentration as specified in DPH Rule 511-6-1-.07(6)(g), and as indicated by the manufacturer’s use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Have the sanitizer dispenser serviced.
511-6-1.05(6)(n)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed wet stacking of cleaned food-grade containers. Equipment and utensils must air dry before being stored correctly/properly. Recommend pyramid stacking for the food-grade containers.
511-6-1.05(10)(a)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed a dumpster open where the dumpster is full of garbage, causing the dumpster to not close completely. Also, observed no lid on the small garbage container outside the facility in the dumpster area. Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. Place a cover on the trash can and close the dumpster as much as possible.
511-6-1.06(5)(n)
82
May 14, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked time/temperature control for safety (TCS) hot holding below 135F inside the warmer cabinet: cooked chicken leg quarters (114F) and cooked chicken wings (124). Ambient air temperature of the unit is 92F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. All of the foods were removed and reheated in order to placed in another hot holding unit.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed numerous in use sanitizer buckets with 0 parts per million (ppm) of quat sanitizer solution. Upon further review the sanitizer dispenser is in disrepair. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), have a concentration as specified in DPH Rule 511-6-1-.07(6)(g), and as indicated by the manufacturer’s use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Have the sanitizer dispenser serviced.
511-6-1.05(6)(n)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed no inspection report posted in the drive thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Post today's inspection report.
511-6-1.02(1)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed a missing floor tile near the dish pit area holding stagnant water. All physical facilities shall be maintained in good repair. Install floor tile.
511-6-1.07(5)(a)
70
Jan 13, 2025
Followup
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed plastic food container lids with chipping or scratches. Multiuse food-contact surfaces shall be: Smooth; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Replace container lids as necessary.
511-6-1.05(2)(c)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed employee preparing food with armbands on their arm. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. PIC made aware of the rule, and PIC instructed employee to remove armbands.
511-6-1.03(5)(g)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed no gaskets or seal in top portion of warmer oven. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair gasket in warmer oven.
511-6-1.05(6)(a)
82
Jan 8, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed sliced cheese and eggrolls in reach in cooler under grill holding above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. TCS food items like cheese and eggrolls discarded since had been in cooler over 41F for over 4 hours.
511-6-1.04(6)(f)
5-1B - proper reheating procedures for hot holding
(corrected on site)
Inspector notes: Observed chicken wings reheated improperly by not reheating to 165F within 2 hours. PIC stated they were removed from walk-in cooler at 10:30am and had been placed in a warmer oven. Upon start of inspection the wings were 66F, and then placed in a reheating oven. At 12:25, the wings had only reached 145F. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. PIC had wings placed in another over used for cooking items, and reheated to greater than 165F more rapidly.
511-6-1.04(5)(h)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed digital display of inspection report, permit, business license and CFSM certificate cycling through one digital picture frame, and not able to display inspection report at all times. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Have inspection report posted properly for public to view at all times.
511-6-1.02(1)(d)
70
Aug 6, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several Time/Temperature Control for Safety (TCS) foods above 41 F inside of the chef base unit in the kitchen. The ambient air temperature is 44 F. The food items were inside the unit since this morning and some were placed inside of the unit 2 hours before the start of the inspection. All cold-hold TCS foods must be 41 F or below. Corrected On-Site (COS): Items held more than 4 hours were discarded and those held less than 2 hours were moved to the walk-in cooler. Please have the unit serviced/repaired and make sure the unit is at the correct ambient air temperature before placing food inside.
511-6-1.04(6)(f)
86
Mar 21, 2024
Routine
2 minor violations. 2 corrected on site.
View 2 violations
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed an employee handling food while wearing a watch. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed watch from wrist.
511-6-1.03(5)(g)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed two employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employees put hair restraints on.
511-6-1.03(5)(j)
90
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 5, 2026. The public record contains seven inspections in total.
What is the most common violation at Sonny's Real Pit Bar B Q?
Across the inspection record, “proper cold holding temperatures” has been cited five 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 Perry?
Sonny's Real Pit Bar B Q most recently scored 74 out of 100, which is lower than the Perry average of 96.
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 three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sonny's Real Pit Bar B Q means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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 four times per year on average.
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