Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Sonny's Real Pit Bar-B-Q #49

Sonny's Real Pit Bar-B-Q #49
2900 Cheney Hwy
Titusville, FL 32780
(321)385-2665

Click to Show Larger Map
Map of Area Around Sonny's Real Pit Bar-B-Q #49
Get Directions to Sonny's Real Pit Bar-B-Q #49 2900 Cheney Hwy, Titusville, FL 32780
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 2900 Cheney Hwy
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
2 Food Service Inspections Since July 1, 2014
Inspection For: SONNYS BAR B Q OF TITUSVILLE
License Number: 1505295
License ID: 2135947
Inspection Visit ID: 5385242
Inspection Date: Tuesday, August 05, 2014
Inspection Number: 2394826
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. Missing one in middle stall.
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket and duffle bag on storage rack.

Inspection For: SONNYS BAR B Q OF TITUSVILLE
License Number: 1505295
License ID: 2135947
Inspection Visit ID: 5278943
Inspection Date: Monday, August 04, 2014
Inspection Number: 2394826
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 18
Number of High Priority Violations: 2
Number of Intermediate Violations: 4
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Dust build up on fan over soda system in drive thru.
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Napkins and cups
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. Missing one in middle stall.
50-09-4 Basic.Current Hotel and Restaurant license not displayed.
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket and duffle bag on storage rack.
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris. Mild build up.
36-22-4 Basic.Floor area(s) covered with standing water. In walk in cooler. And dish machine.
08B-37-4 Basic.Food stored in a prohibited area. Employee food stored in walk in cooler on top of customer food. **Corrected On-Site**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Non handled bowl used to scoop chicken salad.
51-18-4 Basic.No copy of latest inspection report available.
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. Sausage in prep sink.
23-12-4 Basic.Walk-in cooler shelves soiled with encrusted food debris.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler at end of cook line
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Meats in upright reach in cooler.
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Scrub pad. **Corrected On-Site**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Upright cooler at end of cook line.

Click to Hide Contents
3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: SONNYS BAR B Q OF TITUSVILLE
License Number: 1505295
License ID: 2135947
Inspection Visit ID: 4967517
Inspection Date: Thursday, April 10, 2014
Inspection Number: 2292207
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen and wait station.
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket stored on shelf over food, drive thru area. And purse, jacket in dry storage.
36-22-4 Basic.Floor area(s) covered with standing water. Throughout. Water is standing throughout. Does not to appear to be from drains. No standing water near drains. Operator stated that floors were cleaned.
08B-36-4 Basic.Food stored in a location that is exposed to splash/dust. Tray of sauces, stored on trash can while filling bottes. **Corrected On-Site**
33-19-4 Basic.Garbage on the ground and/or pad around dumpster. Mild build up.
38-12-4 Basic.Light shield for lights in food preparation, food storage or warewashing area missing end caps.
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer. **Corrected On-Site**
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. In prep sink.
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. Mild build up.

Inspection For: SONNYS BAR B Q OF TITUSVILLE
License Number: 1505295
License ID: 2135947
Inspection Visit ID: 5167280
Inspection Date: Friday, December 13, 2013
Inspection Number: 2292206
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
36-22-4 Basic.Floor area(s) covered with standing water. Throughout.
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Tiles in disrepair, missing grout, etc.

Inspection For: SONNYS BAR B Q OF TITUSVILLE
License Number: 1505295
License ID: 2135947
Inspection Visit ID: 4967516
Inspection Date: Thursday, December 12, 2013
Inspection Number: 2292206
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 10
Number of High Priority Violations: 3
Number of Intermediate Violations: 0
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. Walk in cooler not maintaining temperature. Operator said that delivery driver left door open for approximately two hours,
36-22-4 Basic.Floor area(s) covered with standing water. Throughout.
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Tiles in disrepair, missing grout, etc.
08B-38-4 Basic.Food stored on floor. Walk in cooler, pan of chicken, pan of vegetables.
29-11-4 Basic.Leaking pipe at plumbing fixture. Dish area
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. Spoons, drive thru area, food contact portion facing **Corrected On-Site**
23-12-4 Basic.Walk-in cooler shelves soiled with encrusted food debris.
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Thermometer calibrated with operator. Will rapid chill in freezer.
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meats in metro hot holding rack. Thermometer calibrated with operator. Per operator, less than 4 hours, reheated to 165°
08A-07-4 High Priority.Raw animal food not properly separated from ready-to-eat food. Chopped broccoli stored in pan on raw pork box. Wic.

Click to Hide Contents
5 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: SONNYS BAR B Q OF TITUSVILLE
License Number: 1505295
License ID: 2135947
Inspection Visit ID: 4945134
Inspection Date: Thursday, June 27, 2013
Inspection Number: 2278494
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
36-22-4 Basic.Floor area(s) covered with standing water. **. Repeat Violation**
36-62-4 Basic.Light not functioning.
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
36-72-4 Basic.Walk-in cooler/walk-in freezer floor soiled. **Corrected On-Site**
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
41-19-4 High Priority.Insecticide/rodenticide use not in compliance with regulations. Fly strip with captured flies stored over cases of food in back storage room by door. **Corrected On-Site**
53A-01-4 Intermediate.Manager lacking proof of food manager certification. Spouse brought certificate to location. **Corrected On-Site**

Inspection For: SONNYS BAR B Q OF TITUSVILLE
License Number: 1505295
License ID: 2135947
Inspection Visit ID: 4905210
Inspection Date: Thursday, April 25, 2013
Inspection Number: 2267203
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: SONNYS BAR B Q OF TITUSVILLE
License Number: 1505295
License ID: 2135947
Inspection Visit ID: 4903243
Inspection Date: Wednesday, April 24, 2013
Inspection Number: 2267203
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 7
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-22-4 Basic.Floor area(s) covered with standing water. Large amount in walk in cooler.
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Chicken salad, etc.
33-16-4 Basic.Open dumpster lid. Observed live vultures surrounding dumpster area.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in main walk in cooler. Stop sale issued for all items over 48?, brunswick stew and raw meat rapid chilled in freezer. Thermometer was calibrated with operator.
03D-05-4 High Priority.Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Meats in bags, walk in cooler. 65? overnight cooling. Stop sale issued.
04-01-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Main walk in cooler,per operator, unit was leaking last week, had it repaired two days ago. Thermometer was calibrated with operator.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, coleslaw, etc.

Inspection For: SONNYS BAR B Q OF TITUSVILLE
License Number: 1505295
License ID: 2135947
Inspection Visit ID: 4641487
Inspection Date: Friday, March 29, 2013
Inspection Number: 2175832
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meats in metro c unit. Operator reheated in smoker to 165 , then moved to c unit and held below 135
03E-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Per operator, only reheated to 145, educated operator. Reheated product.
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Cook line.
36-72-4 Basic.Walk-in cooler/walk-in freezer floor soiled. **. Repeat Violation**

Inspection For: SONNYS BAR B Q OF TITUSVILLE
License Number: 1505295
License ID: 2135947
Inspection Visit ID: 4641488
Inspection Date: Monday, December 03, 2012
Inspection Number: 2175833
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-05-1 Critical.- vegetables not washed prior to preparation. **Corrected On-Site**
09-01-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl with no handle used to scoop tuna salad.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Salad prep **. Repeat Violation**
22-28-1 Critical.- Observed interior of salad prep reach-in cooler moderately soiled with accumulation of food residue.
24-08-1 Equipment and utensils not properly air-dried. Wet nesting on storage racks and cups at server station
36-15-1 Observed food debris accumulated on prep walk in cooler floor.

Click to Hide Contents
2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: SONNYS BAR B Q OF TITUSVILLE
License Number: 1505295
License ID: 2135947
Inspection Visit ID: 4298601
Inspection Date: Friday, April 27, 2012
Inspection Number: 2066057
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08A-21-1 Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bacon, croutons, etc on salad bar. Corrected On Site. Moved under protection.
08A-28-1 Critical. Observed food stored on floor. Case of lettuce, walk in. Corrected On Site.
12A-15-1 Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Dirty towel in hand sink. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to customer food. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Prep area. Repeat Violation.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Starting to rust and peel.
20A-08-1 Critical. Quaternary ammonium sanitizer not at proper minimum strength for towel bucket. Corrected On Site.
25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Not inverted, plates. Corrected On Site.
37-18-1 Observed dusty/ peeling ceiling tiles and/or air conditioning vent covers.
38-10-1 Light not functioning. Several lights out.

Inspection For: SONNYS BAR B Q OF TITUSVILLE
License Number: 1505295
License ID: 2135947
Inspection Visit ID: 4298602
Inspection Date: Monday, November 28, 2011
Inspection Number: 2066058
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked ribs, soup.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. And grooved. Plastic tea urns.
41B-03-1 Critical. Observed unlabeled spray bottle. By dish, yellow chemical. Corrected On Site. Repeat Violation.
53B-08-1 Critical. Lack of proof of training, employees over 60 days. No warning issued due to small percentage uncertified. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Sonny's Real Pit Bar-B-Q #49 in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's Sonny's Real Pit Bar-B-Q #49.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Sonny's Real Pit Bar-B-Q #49 may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


Current Weather Conditions In Titusville, Florida.