GECKOS GRILL & PUB
6606 S TAMIAMI TRL, Sarasota FL 34231 · 941-248-2020
Last inspected Dec 22, 2025 · 10 visits since August 2023
JAN 24
JUL 24
NOV 24
JUL 25
DEC 25
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026011188 | Dec 19, 2025 | Mar 19, 2026 | — |
| 7--2025060650 | Jul 31, 2025 | Sep 10, 2025 | $800 |
| 7--2024072811 | Nov 13, 2024 | Jan 14, 2025 | $400 |
| 7--2024046610 | Jul 11, 2024 | Aug 27, 2024 | $200 |
Inspection history
10 visits, newest first
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ceiling/ceiling tile shows damage or is in disrepair at the end of the cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with an accumulation of dust above the prep and dish area.
Floor soiled/has accumulation of debris underneath storage rack in dry storage.
No conspicuously located ambient air temperature thermometer in the reach in cooler at the entrance to the cook line.
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning in the dish area.
Dec 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed mahi in reduced oxygen packaging with a label on the case indicating to remove from packaging prior to thawing. The operator discarded the mahi.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (52F - Cold Holding); raw chicken (47F - Cold Holding); shredded cheese (48F - Cold Holding); hot dogs (51F - Cold Holding); cooked meatballs (50F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods have been held for approximately 3 hours. The operator moved the above foods to the walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water shut off at the handwashing sink at the entrance to the cook line. The operator turned on the hot water.
Ceiling/ceiling tile shows damage or is in disrepair at the end of the cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with an accumulation of dust above the prep and dish area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a cutting board exposed to splash from the handwashing sink at the entrance to the cook line. The operator removed the cutting board.
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 in reduced oxygen packaging with a label on the case indicating to remove from packaging prior to thawing. The operator discarded the mahi.
Floor soiled/has accumulation of debris underneath storage rack in dry storage.
Food stored on floor. Observed a box of tortilla chips stored on the floor in dry storage. The operator properly stored the tortilla chips.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly stored the scoop handle.
No conspicuously located ambient air temperature thermometer in the reach in cooler at the entrance to the cook line.
Old labels stuck to food containers after cleaning in the dish area.
Standing water in bottom of reach-in-cooler at the entrance to the cook line.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Cutting boards have cut marks and is no longer cleanable.
Equipment in poor repair. Observed a reach in cooler door gasket in disrepair on the reach in cooler at the end of the cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority0 Intermediate10 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hard boiled eggs (54F - Cold Holding); cut tomatoes (56F - Cold Holding); chicken salad (54F - Cold Holding); raw tuna (53F - Cold Holding); cooked potatoes (52F - Cold Holding) in the reach in cooler at the end of the cook line. Observed cooked pasta (59F - Cold Holding); Cuban sandwiches (52F - Cold Holding); shredded cheese (54F - Cold Holding); cooked onions (61F - Cold Holding); cooked mushrooms (60F - Cold Holding) in the 2-drawer cold holding unit underneath the grill on the cook line. Observed cheese sauce (106F - Hot Holding); marinara sauce (115F - Hot Holding) in the Bain Marie on the cook line. The operator stated the potentially hazardous foods had been held for approximately 3 hours. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (54F - Cold Holding); cut tomatoes (56F - Cold Holding); chicken salad (54F - Cold Holding); raw tuna (53F - Cold Holding); cooked potatoes (52F - Cold Holding) in the reach in cooler at the end of the cook line. Observed cooked pasta (59F - Cold Holding); Cuban sandwiches (52F - Cold Holding); shredded cheese (54F - Cold Holding); cooked onions (61F - Cold Holding); cooked mushrooms (60F - Cold Holding) in the 2-drawer cold holding unit underneath the grill on the cook line. The operator discarded the above foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (106F - Hot Holding); marinara sauce (115F - Hot Holding) in the Bain Marie on the cook line. The operator stated the potentially hazardous foods had been held for approximately 3 hours. The operator discarded the above foods.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Bowl or other container with no handle used to dispense food. Observed scoops with no handles used for flour and salt in the prep area. The operator removed the scoops from the foods.
Cutting boards have cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler. The operator properly stored the employee food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored hanging near packaged foods in dry storage. The operator properly stored the personal belonging.
Equipment in poor repair. Observed a reach in cooler door gasket in disrepair on the reach in cooler at the end of the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a soiled soda gun holster behind the inside bar.
Open dumpster lid. The operator closed the lid.
Standing water in bottom of reach-in-cooler on the server expo line.
Walk-in cooler shelves with rust that has pitted the surface.
Waste line missing at soda gun holster behind the inside bar.
Nov 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Interior of the reach in cooler at the entrance to the cook line in disrepair/has exposed insulation.
Outdoor ice machine with no overhead protection. The overhead protection was destroyed by Hurricane Milton.
Standing water in bottom of reach-in-cooler at the server expo line.
Unprotected ice machine in a customer/nonsecure area. The fencing surrounding the ice machine was destroyed by Hurricane Milton.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
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.
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.
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.
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.
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.
Accumulation of debris on the top exterior of the warewashing machine.
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.
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.
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.
Interior of the reach in cooler at the entrance to the cook line in disrepair/has exposed insulation.
Open dumpster lid. The operator closed the lid.
Outdoor ice machine with no overhead protection. The overhead protection was destroyed by Hurricane Milton.
Standing water in bottom of reach-in-cooler at the server expo line.
Unprotected ice machine in a customer/nonsecure area. The fencing surrounding the ice machine was destroyed by Hurricane Milton.
Jul 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting boards have cut marks and are no longer cleanable on the cook line.
Equipment in poor repair. Observed a door on the reach in cooler at the end of the cook line in disrepair.
Jul 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority2 Intermediate13 Basic
Show 19 findings ▾
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.
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.
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.
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.
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.
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.
Accumulation of lime scale on the inside of the dishmachine.
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.
Carbon dioxide tank not adequately secured behind the inside bar.
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.
Cutting boards have cut marks and are no longer cleanable on the cook line.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic food containers stacked wet on top of each other in the dish area.
Equipment in poor repair. Observed a door on the reach in cooler at the end of the cook line in disrepair.
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.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in the reach in coolers on the cook line.
Open dumpster lid. The operator closed the lid.
Prepared food walk-in cooler shelves with rust.
Single-service to go beverage lidsstored next to handwashing sink exposed to splash behind the outside bar. The operator properly stored the lids.
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.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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.
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.
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.
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.
Accumulation of lime scale on the inside of the dishmachine.
Clean utensils or equipment stored on shelving with a rusted surface in the dish area.
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.
Standing water in bottom of reach-in-keg cooler behind the inside bar.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Observed spray bottle sanitizer at 0ppm. The operator refilled the bottle to 200ppm.
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.
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.
Non-pitting surface rust on food-contact equipment. Observed the shelves for clean dishes in the dish area with surface rust.
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.
Carbon dioxide tank not adequately secured behind the bar. The operator secured the tanks.
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.
Cutting boards have cut marks and are no longer cleanable on the cook line.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.