GECKOS GRILL & PUB
6606 South Tamiami Trail
Florida, 34231
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 11/14/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-36-5:Basic - - From initial inspection : Basic - Interior of the reach in cooler at the entrance to the cook line in disrepair/has exposed insulation. - From follow-up inspection 2024-11-14: **Time Extended**
- 08B-61-5:Basic - - From initial inspection : Basic - Outdoor ice machine with no overhead protection. The overhead protection was destroyed by Hurricane Milton. - From follow-up inspection 2024-11-14: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at the server expo line. Repeat Violation - From follow-up inspection 2024-11-14: **Time Extended**
- 08B-62-4:Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. The fencing surrounding the ice machine was destroyed by Hurricane Milton. - From follow-up inspection 2024-11-14: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water not working for the handwashing sink at the entrance to the cook line. - From follow-up inspection 2024-11-14: **Time Extended**
Food safety inspection conducted on 11/14/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 11/13/2024
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on the top exterior of the warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used as a scoop for dressing at the server expo line reach in cooler. The operator removed the portion cup. Corrected On-Site
- 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 thawed mahi not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the mahi. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in a reach in cooler on the cook line. The employee removed the personal food. Corrected On-Site
- 14-36-5:Basic - Interior of the reach in cooler at the entrance to the cook line in disrepair/has exposed insulation.
- 33-16-4:Basic - Open dumpster lid. The operator closed the lid. Repeat Violation
- 08B-61-5:Basic - Outdoor ice machine with no overhead protection. The overhead protection was destroyed by Hurricane Milton.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler at the server expo line. Repeat Violation
- 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. The fencing surrounding the ice machine was destroyed by Hurricane Milton.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta prepared on site date marked 11/1. The operator discarded the pasta. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked pasta prepared on site date marked 11/1. The operator discarded the pasta. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (49F - Cold Holding); cooked Asian noodles (51F - Cold Holding); housemade blue cheese dressing (48F - Cold Holding); raw tuna (47F - Cold Holding); blue cheese crumbles (50F - Cold Holding) in the middle reach in cooler on the cook line. The operator provided proof of daily temperature checks conducted at 11:30. The operator stored the potentially hazardous foods in the walk in cooler. Observed cut tomatoes (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler nearest the entrance to the cook line. The operator emptied half of the contents and stored in the lower half of the reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed the ambient air tin the reach in cooler at the end of the cook line reading 10F.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water not working for the handwashing sink at the entrance to the cook line.
Food safety inspection conducted on 11/13/2024 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 7/15/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting boards have cut marks and are no longer cleanable on the cook line. - From follow-up inspection 2024-07-15: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed a door on the reach in cooler at the end of the cook line in disrepair. - From follow-up inspection 2024-07-15: **Time Extended**
Food safety inspection conducted on 7/15/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/11/2024
High Priority
4
Intermediate
2
Basic
13
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used as a scoop for scallions at the server expo line. The operator discarded the portion cup. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide tank not adequately secured behind the inside bar.
- 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 thawed mahi not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the reach in cooler at the end of the cook line. The operator discarded the mahi. Corrected On-Site
- 14-09-4:Basic - Cutting boards have cut marks and are no longer cleanable on the cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic food containers stacked wet on top of each other in the dish area.
- 14-11-5:Basic - Equipment in poor repair. Observed a door on the reach in cooler at the end of the cook line in disrepair.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoops stored in a soiled bucket near the rear exit. The operator placed the scoops and bucket in the dish area. **Corrective Action Taken**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in the reach in coolers on the cook line.
- 33-16-4:Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site
- 14-17-4:Basic - Prepared food walk-in cooler shelves with rust.
- 25-22-4:Basic - Single-service to go beverage lidsstored next to handwashing sink exposed to splash behind the outside bar. The operator properly stored the lids. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the roll top reach in coolers on the cook line. Observed standing water in the reach in cooler at the server expo line. Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chili (53F - Cooling) in the walk in cooler. The operator stated the chili was made 7/10. The operator discarded the chili. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle a cell phone then handle clean dishware without changing gloves.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (52F - Cold Holding); chicken salad (50F - Cold Holding); Cuban sandwiches (51F - Cold Holding); hard boiled eggs (50F - Cold Holding); raw tuna (50F - Cold Holding); macaroni and cheese (54F - Cold Holding); sliced roast beef (48F - Cold Holding); sliced beef brisket (51F - Cold Holding); sliced corned beef (50F - Cold Holding); cooked brussels sprouts (51F - Cold Holding); cheese (51F - Cold Holding); housemade blue cheese dressing (46F - Cold Holding); raw cod (52F - Cold Holding); raw chicken (48F - Cold Holding); raw shrimp (46F - Cold Holding); cut tomatoes (51F - Cold Holding); raw egg wash (50F - Cold Holding) in the roll top reach in coolers on the cook line. Observed chili (53F - Cooling) in the walk in cooler. The operator stated the chili was made 7/10. The operator discarded the above foods. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roll top reach in coolers on the cook line:; cooked pasta (52F - Cold Holding); chicken salad (50F - Cold Holding); Cuban sandwiches (51F - Cold Holding); hard boiled eggs (50F - Cold Holding); raw tuna (50F - Cold Holding); macaroni and cheese (54F - Cold Holding); sliced roast beef (48F - Cold Holding); sliced beef brisket (51F - Cold Holding); sliced corned beef (50F - Cold Holding); cooked brussels sprouts (51F - Cold Holding); cheese (51F - Cold Holding); housemade blue cheese dressing (46F - Cold Holding); raw cod (52F - Cold Holding); raw chicken (48F - Cold Holding); raw shrimp (46F - Cold Holding); cut tomatoes (51F - Cold Holding); raw egg wash (50F - Cold Holding) in the roll top reach in coolers on the cook line. The operator discarded the above foods. Corrected On-Site Repeat Violation Admin Complaint
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed a broken ambient thermometer on the outside of the prepared food walk in cooler.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed James Habbeshaw ServSafe certification expired 4/23/2024.
Food safety inspection conducted on 7/11/2024 revealed 19 total violations (4 high priority, 2 intermediate, 13 basic).
Inspection on 1/16/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 24-06-4:Basic - Clean utensils or equipment stored on shelving with a rusted surface in the dish area.
- 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed the ice scoop for the outside ice machine stored unprotected on top of the machine. The operator removed the scoop for sanitization. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-keg cooler behind the inside bar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked gyro meat (50F - Cold Holding); cooked pasta (56F - Cold Holding) in the two drawer cooler on the cook line. The operator stated the above food items have been held for approximately 2 hours. The operator placed the items in another cold holding unit. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored hanging above liquor bottles behind the inside bar. The operator properly stored the spray bottle. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the end of the cook line. The operator provided paper towels for the hand sink. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 1/16/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 8/21/2023
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop in parmesan cheese in the produce walk in cooler. The operator removed the plastic ramekin. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide tank not adequately secured behind the bar. The operator secured the tanks. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent in the prep area soiled with dust.
- 14-09-4:Basic - Cutting boards have cut marks and are no longer cleanable on the cook line.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches on the cook line while preparing food. Observed an employee wearing a bracelet while preparing food. The employees removed the jewelry. Corrected On-Site
- 22-40-4:High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Observed spray bottle sanitizer at 0ppm. The operator refilled the bottle to 200ppm.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored hanging near canned beverages and bag in box sodas. Observed chemical spray bottles stored hanging near liquor bottles behind the inside bar. The operator properly stored the spray bottles. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can blocking the handwashing sink at the entrance to the cook line. The operator removed the trash can. Corrected On-Site
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed the shelves for clean dishes in the dish area with surface rust.
Food safety inspection conducted on 8/21/2023 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).