Tifton, Tift County

Sonny's Real Pit BBQ #224

1306 U. S. HIGHWAY 82 W TIFTON, GA 31793

Food

Latest score

Jun 5, 2026

City

Tifton

County

Tift

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Jun 5, 2026

Routine

Score: 981 violation

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17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)

1 ptsCorrected: YesRepeat: Yes

Observed several employee belongings stored above food items, single service items, and dry wiping cloths in main kitchen and take out/drive thru area (purse and cell phones).
COS, PIC moved employee personal belongings to shelf where employee personal items belong by waitress area in kitchen. Corrective action: All employee personal items should be kept in a designated area away from food/food prep areas/single service items to prevent contamination.

Dec 3, 2025

Routine

Score: 982 violations

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14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: YesRepeat: No

Observed tongs with handle in cut leafy greens in reach in cooler in salad prep area of waitress area.
PIC removed tongs from cut leafy greens and placed them in a container to be stored out of cut leafy greens.

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)

1 ptsCorrected: YesRepeat: No

Observed employee wallet stored above meat prep area in main kitchen.
COS, employee removed wallet from prep area and stored on shelves where personal belongings are to be kept away from food prep areas.

May 5, 2025

Routine

Score: 911 violation

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5-1A - proper cooking time and temperatures

Regulation: 511-6-1.04(5)(a) - raw animal foods (p, pf)

9 ptsCorrected: YesRepeat: No

Observed Smoked chicken taken off the smoker to be placed in warmer cabinet not cooked to at least 165F. (See temp log)
COS, chicken was placed back into smoker and cooked to 170F before placing in warmer cabinet to be hot held.

Oct 23, 2024

Routine

Score: 911 violation

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5-1B - proper reheating procedures for hot holding

Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)

9 ptsCorrected: YesRepeat: No

Observed several TCS food items not properly reheated to 165F for hot holding (sausage, pulled chicken, mac and cheese, baked beans)
COS, manager put chicken, mac and cheese, and baked beans in boiler to reheat to 165F and the sausage went in the oven. Items were reheated to 165 before placing in warmer drawer and steam well. (see temp log)

Apr 10, 2024

Routine

Score: 952 violations

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4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: YesRepeat: No

Observed buildup of mold/slime on soda nozzles in drive thru area and to-go pickup area of establishment.
COS, PIC removed soda nozzles and they were washed, rinsed, and sanitized before placing back on machine. Corrective action: Soda nozzles should be washed, rinsed, and sanitized every 24 hours. Do not only soak overnight to ensure any buildup is removed.

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)

1 ptsCorrected: YesRepeat: No

Observed a pair of slide on shoes stored on metal rack in to-go pickup area above sani bucket and clean rags. Observed employee purse sitting on top of soda boxes in kitchen by prep table. -COS, PIC moved employee belongings to employee personal area. Ensure all employee personal items are kept in designated area away from food/food prep areas.

Oct 16, 2023

Routine

Score: 911 violation

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5-1B - proper reheating procedures for hot holding

Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)

9 ptsCorrected: YesRepeat: No

Observed several TCS food items not properly reheated to 165F for hot holding (Sausage, Turkey, Brisket grilled cheese).
COS, Items were removed from warmer drawer and placed in oven to reheat to 165F before placing in warmer drawer. Items were still within 2 hour window for reheating. Turkey was discarded. Corrective action: Food must be reheated to appropriate temperature (165F for items cooked and cooked in house, 135F for commercially made items) before placing in warmers to be hold held.