SONNY'S BBQ

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the bar soda gun was has buildup.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an employee drink stored over the slicer on the cook line.

Basic - Food stored in undrained ice. Observed : soufflé cups of sauce stored in undrained ice at expo. The ice and water was drained. A false bottom system was being worked on. Corrective Action Taken

Basic - Food stored on floor. Observed : bulk ice stored on the floor of the walk-in freezer. The ice bags were placed on the shelves. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Observed : the choking poster had been placed in a binder. This was removed and a copy was made and posted. Corrected On-Site

Basic - Worn, torn and/or soiled floors. Observed : the floor in the bar area along the wall has debris.

Basic - Old food stuck to clean dishware/utensils. At the cook line, old food stuck on clean plates, manager moved all to dish machine. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the cook line, hot dogs date marked 08/06/25-08/13/25, Manager fixed the date. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, portioned corn 44F, Manager voluntarily discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, brisket 127F and beans meat 114F manager reheat the brisket and started cooling process for the bean meat. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and above prep tables, employee moved all. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employees personal food stored above tea, Manager moved the tea. Corrected On-Site

Basic - Food stored on floor. At the catering area, bbq sauce on floor, manager moved off the floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. At the cook line, tongs on grill handle (tongs touching water underneath), Manager moved tongs. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In use containers with old labels.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw bacon stored above cooked chicken and pork , manager moved. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken 127F-145F, Manager flipped tray closed to heat source. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One female employee.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and cups.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at the cook line, touches raw burgers with gloved hands and immediately after handle wrapped cook ribs and placed in the grill and flipped bread. Inspector instructed to stop, wash hands and reheat ribs and bread to 155F.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee person food stored inside cooler above coleslaw at the front Togo cooler, manager moved. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the prep area, egg roll meat 60F. Meat was cooked 10/15/24.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the prep area, egg roll meat 60F. Meat was cooked 10/15/24.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food residue, manager moved to dish machine. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of opened box of to go silverware, Manager moved. Corrected On-Site

Basic - Single-service articles improperly stored. Box of gloves on floor near office entrance, manager moved off the floor. Corrected On-Site

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. At the cook line, hot dogs no date marked, employee dated. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, Manager moved to dish machine. Corrective Action Taken

Basic - Floor area(s) covered with standing water. At the cook line and walk-in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the prep area, chicken 125F, manager moved to reheated to 165F. Corrected On-Site

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. Reach-in cooler at the cook line, hot dogs no date marked, manager dated 11/12/23. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the front smoker, jug inside sink, manager moved. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions 119 F In pass thru window.

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks behind back door.

Basic - Employee with no hair restraint while engaging in food preparation. Several employees with no hair restraints.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun at the bar is soiled.

Basic - Cove molding at floor/wall juncture broken/missing. Observed the cove molding behind the ice maker is in disrepair.

Basic - Food not stored at least 6 inches off of the floor. Observed hurricane bagged ice on the floor in the walk-in freezer. The manager chose to discard. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the contact area over the soda nozzles on 2 machines has an accumulation of soil.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched clothes and hair then placed single service items in bag for Togo without washing hands. Male employee on cookline adjusted pants then changed gloves and continued to work on line without washing hands .

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Onions in window on cookline. Time added. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female servers with nail polish and fake nails plating food without wearing gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black substance on top of wall of ice machine. Interior of two microwaves. Speed racks In walk in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Box of personal food on shelf over produce in walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Skittles and phone on shelf over make table. Moved all. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple food service workers wearing rings, bracelets and watches.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans and cups in server station. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cooking equipment.

Basic - Old labels stuck to food containers after cleaning. On containers of sides near registers at front counter. Dates on salads 3/28/22. Manager updated all. Corrected On-Site Repeat Violation

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Fuel ale employee pulling p,aged food from pass thru window wearing fake nails with no gloves.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cookline has water 82°. Sink in ware wash area 77°. Managers fixed then hot water 102° and 100.6° Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station.

Basic - Old food stuck to clean dishware/utensils. Lemon seeds in glasses at server station.

Basic - Single-service articles improperly stored. Case of cups on floor in catering room. Picked up during this inspection. Corrected On-Site