SONNYS BAR B Q OF TITUSVILLE

Name: SONNYS BAR B Q OF TITUSVILLE
Address: 2900 CHENEY HWY, TITUSVILLE, FL, 32780, US
Rating: 21.7

2900 CHENEY HWY, TITUSVILLE, FL 32780

License #1505295

🍺 Bar/Pub ℹ️

21.7 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 12 findings · 1 critical

Routine - Food

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Quick take

SONNYS BAR B Q OF TITUSVILLE in TITUSVILLE currently holds an InspectFL Health Score of 21.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 109 total violations — 16 critical, 3 major, 90 minor.

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Record snapshot

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The latest inspection on September 21, 2026 shows 12 observation rows: 1 critical, 0 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

109

Coverage note

Inspector notes linked where available

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DBPR

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SONNYS BAR B Q OF TITUSVILLE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair Make table top cover handle broken
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Across kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle. In dish machine area Hose in kitchen leaking
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen equipment Behind dish machine
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. By hand sink and walk in cooler
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By soda bibs in dry storage. Operator secured it during inspection
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line Interior of Smoker
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed turkey stored on service sink area to thaw at room temperature, per operator was set there for the last 30 minutes. Operator moved to walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Untensils on flat top grill in water at 99F. Operator changed water. New temp 155F.
[36-73-4] Floor soiled/has accumulation of debris. At drive through window area and on cook line. Operator initiated cleaning during inspection
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Across kitchen
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer bucket stored next to sweet bbq sauce on lower shelf by glass reach in cooler in prep area. Operator moved food items

Disposition: Warning Issued
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop fries Operator removed
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Throughout
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Operator flipped
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler by Dt Operator emptied
[28-02-4] Condensation or other drainage not disposed of according to law. Condensation dripping throughout walk in cooler from ceiling created standing water Operator has work order in
[50-09-4] Current Hotel and Restaurant license not displayed. 2025 displayed Printed during inspection
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping bread Employee put on hair net
[14-11-5] Equipment in poor repair. Gasket on hot box end of cookline Gasket on reach in cooler by Dt Work order in
[36-73-4] Floor soiled/has accumulation of debris. Throughout Walk in freezer floors
[36-17-5] Floor tiles missing and/or in disrepair. Walk in cooler and walk in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on spatula grill side which can be contaminated Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of oven
[36-62-4] Light not functioning. One in hood
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooking equipment Hand wash sink Dt area
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters in server and dry storage area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment Throughout kitchen
[35A-02-7] Live, small flying insects found 1 live small flying insects in bar area 2 live small flying insects in prep area 2 live small flying insects on cookline 1 live small flying insects in Dt area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by Dt cooked ribs (48F - Cold Holding); prepped egg rolls (48F - Cold Holding) Per operator from overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by Dt cooked ribs (48F - Cold Holding); prepped egg rolls (48F - Cold Holding) Per operator from overnight.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fries (118F - Hot Holding)per operator for 15 minutes and will be used within 4 hours
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Operator installed
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker installed above splitter. Operator switched
[31A-11-4] Handwash sink used for purposes other than handwashing. Sauce dumped in the sink bar area

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in prep area deflecting and handle to lid soiled with mold like substance.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents soiled.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Metal oven racks stored on floor between uses, moved by manager.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jacket stored directly over open food being prepped, moved to office by manager.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floors, baseboards and walls under and behind equipment soiled. Standing water on floor in wait station area.
[36-17-5] Floor tiles missing and/or in disrepair. Standing water in low grout and missing tiles in multiple areas of the food prep, kitchen and walk in cooler and walk in freezer area
[36-24-5] Hole in or other damage to wall. Prep area hole in the wall by clean rack
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice bin at the drive thru, exterior of unit with mold like substance under silicone. Exterior of equipment on cooks line soiled, handle to hot holding cabinet soiled, prep table legs soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At the bar area reach in cooler holding kegs also has large amount of standing water with pour bottles in liquid.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened gallon milk in wait station reach in cooler unit not date marked from when opened, corrected by manager.