GERONIMOS GRILL
5810 S UNIVERSITY DR STE 121
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/9/2025
High Priority
3
Intermediate
0
Basic
1
Total
4
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on end of cook line by fliptop unit. Employee removed phone.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line left lowboy drawer, pan of raw burgers above pans of raw salmon and mahi. Employee inverted pans to properly separate. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box, cooked wings (117-125F - Hot Holding). Per employee cooked and in unit 1.5 hrs. Employee reheated wings to 182F in oven and increased temperature to hot box. Corrected On-Site Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibbs at mop sink and end of cook line, both with attached hoses, missing vacuum breakers.
Food safety inspection conducted on 1/9/2025 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 7/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/15/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 24-05-4:Basic - Clean plates not stored inverted or in a protected manner under salad station. Observed standing water from condensation from salad equipment on plates in kitchen . Operator moved plates to be washed, rinsed and sanitized. **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinking cup over flip top cooler in kitchen. Operator discarded cup Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under storage shelf next to walk in cooler soiled.
- 35B-02-4:Basic - Insect control device installed over food preparation area ( Soda boxes) next to exit door. Operator unplugged equipment Corrected On-Site
- 22-16-4:Basic - Reach-in freezer bottom shelf have accumulation of soil residues in kitchen.
- 41-07-4:High Priority - Container of medicine improperly stored over flip top cooler in kitchen. Operator moved medicine bottle Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot bid in kitchen; ; chicken wings (117F- Hot Holding) less than 4 hours ago . Operator moved chicken wings to oven and reheated to 170F during inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance (sanitizer) not labeled in bar. Operator labeled sanitizer Corrected On-Site
Food safety inspection conducted on 7/15/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 5/15/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-05-15: Time extension 59 days **Time Extended**
Food safety inspection conducted on 5/15/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/14/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black, mold like substance inside ice bin at server station.
- 14-74-7:Basic - 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. Observed stuffed grape leaves (52F - Cold Holding); feta cheese (49F - Cold Holding); diced tomatoes (48F - Cold Holding); meatballs (49F - Cold Holding) stored inside left hand side flip top cooler at cook line. Per operator, foods stored out of temperature for approximately 3.5 hours. Operator removed foods and put in reach in freezer to quick chill.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna and raw salmon, thawed, stored in packaging indicating removal upon thawing. Operator cut open packaging allow oxygen flow. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar hand wash sink.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed teriyaki sauce and bbq sauce stored in unlabeled bottles at cook line.
- 11-04-5:High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided food employee reporting agreement form to operator.
- 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. Observed Dishwasher (Chlorine 0ppm). Operator will setup triple sink to wash, rinse, and sanitize dishware.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed sliced cheese (70F - Cold Holding)at cook line middle flip top cooler. Per operator, food out of temperature for less than 1 hour; food stored in cooler overstacked. Operator removed cheese and put in lowboy cooler to quick chill. 2) Observed stuffed grape leaves (52F - Cold Holding); feta cheese (49F - Cold Holding); diced tomatoes (48F - Cold Holding); meatballs (49F - Cold Holding) stored inside left hand side flip top cooler at cook line. Per operator, foods stored out of temperature for approximately 3.5 hours. Operator removed foods and put in reach in freezer to quick chill. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener stored at prep table next to triple sink soiled with food debris. Operator removed to be washed, rinsed, and sanitized.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped inside bar hand wash sink.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at bar hand wash sink.
Food safety inspection conducted on 5/14/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 1/18/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense cut tomatoes inside flip top cooler I'm cook line. Operator removed Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on shelf above single service paper wrappers in kitchen. Operator moved drink Corrected On-Site
- 40-06-5:Basic - Employee personal items ( pair of shoes and t-shirt) stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator moved personal items and stored correctly. Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance ( sanitizer )not labeled in bar. Operator labeled sanitizer Corrected On-Site
Food safety inspection conducted on 1/18/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).