SONNY'S BAR-B-Q OF PALM BAY

Name: SONNY'S BAR-B-Q OF PALM BAY
Address: 1020 MALABAR RD SE, PALM BAY, FL, 32907, US
Rating: 53

1020 MALABAR RD SE, PALM BAY, FL 32907

License #1505402

🔥 BBQ ℹ️

53 Grade F / 100

Failing Health Score

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Latest inspection

May 28, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SONNY'S BAR-B-Q OF PALM BAY in PALM BAY currently holds an InspectFL Health Score of 53 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 28, 2026. Across those visits, inspectors documented 76 total violations — 11 critical, 9 major, 56 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 18, 2024

The latest inspection on May 28, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SONNY'S BAR-B-Q OF PALM BAY 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.

Disposition: Met Inspection Standards
[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. Two drawer reach in cooler under grill had chicken wings at 43F and ribs at 47F cold holding, display says 33F. Wings moved to rapid chill, ribs discarded.
[36-17-5] Floor tiles missing and/or in disrepair. Mop sink tile missing and needs repair.
[33-19-4] Garbage on the ground and/or pad around dumpster. Trash on ground behind dumpster near grease collection.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up on door near gasket.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook prep table front line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Five racks of ribs 47F cold holding under grill cold holding unit. Operator discarded and discontinued use of cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine. Interior and exterior of dish machine soiled and require cleaning.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl being used as scoop for fries.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave and hot holding units handles soiled with grease and food debris.
[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 under grill not keeping foods at or below 41f cold holding.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door has gap on side closing edge.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping cloth used under meat slicer to stabilize it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers soiled with grease. Soda fountain at server station soiled with syrup. Blue racks used to store clean cups soiled with debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at drive through soiled with food debris.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Deck drains at bar soiled. Floor tile on cook line soiled under equipment.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Gloves changed between processes without washing hands.
[35A-02-7] Live, small flying insects found 2 flies at the bar near deck drains.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six chicken breasts at 45 f cold holding more than four hours, operator discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer bottom shelf soiled with food debris.
[31B-03-4] No soap provided at handwash sink. Hand wash sink near triple sink no soap.