GERONIMO TEQUILA BAR AND SOUTHWEST GRILL
105 E ATLANTIC AVE SUITE 100, Delray Beach FL 33445 · 561-819-4144
Last inspected Aug 19, 2026 · 8 visits since December 2023
MAR 24
APR 24
DEC 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found....approximately 6 flying insects flying around at back up bar for weekend by the expo line. Bar opened only weekend.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022005358 | Jan 28, 2022 | Feb 18, 2022 | $400 |
Inspection history
8 visits, newest first
Aug 19, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blue cheese 44F, shredded cheese 45F, Salsa 44F, raw beef 45F, cut tomatoes 47F in walk in cooler. Food not prepped or portioned today, food being held less than 4 hours. Employee removed food to coldest area in walk in cooler....arugula 48F in flip top reach in cooler at kitchen, food not prepped or portioned today, food being held less than four hours. Manager voluntarily discarded food.
Aug 18, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours...mixing salad bowl with left over salad in reach in flip top cooler at kitchen being held less than 4 hours. Employee time marked.
Live, small flying insects found....approximately 6 flying insects flying around at back up bar for weekend by the expo line. Bar opened only weekend.
Non-food grade paper/paper towel used as liner for food container...chopped garnishes, chopped basil, fried tortilla chips, fish, green leafy in reach in cooler at kitchen. Employee removed.
Raw animal food stored over/not properly separated from ready-to-eat food....raw fish above sauce in reach in cooler at kitchen. Employee properly stored.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....mole verde prepped 8/11/26, beef sauce prep 8/4/26 in walk in cooler. See stop sale. Employee discarded food,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blue cheese 44F, shredded cheese 45F, Salsa 44F, raw beef 45F, cut tomatoes 47F in walk in cooler. Food not prepped or portioned today, food being held less than 4 hours. Employee removed food to coldest area in walk in cooler....arugula 48F in flip top reach in cooler at kitchen, food not prepped or portioned today, food being held less than four hours. Manager voluntarily discarded food.
Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at prep station. Bucket in handwashing sink at dishwashing area.. Employee removed..
No paper towels or mechanical hand drying device provided at handwash sink at back up bar for weekend.
No soap provided at handwash sink at back up bar for weekend.
Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No handwashing sign provided at a hand sink used by food employees at at back up bar for weekend.
Unwashed fruits/vegetables stored with ready-to-eat food....avocado with arugula in reach in cooler at kitchen. Employee removed to clean.
Mar 10, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...stuffed peppers 50F in flip top reach drawer across from fryer at kitchen, food not prepped or portioned today, food being held more than than 4 hours, stop sale issue......multiple soups 47F, multiple sauce 46F, cheese 48F, multiple cooked food 47F, butter 45F, ricotta cheese 47F, milk 49F, creama 49F, raw chicken 45F, raw beef 45F in walk in cooler. Food not prepped or portioned today, food being held more than 4 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....red sauce 55F, green sauce 52F, chicken soup 51F, meat loaf 60F in walk in cooler. Per chef and date marked food was cooked yesterday,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...stuffed peppers 50F in flip top reach drawer across from fryer at kitchen, food not prepped or portioned today, food being held more than than 4 hours, stop sale issue......multiple soups 47F, multiple sauce 46F, cheese 48F, multiple cooked food 47F, butter 45F, ricotta cheese 47F, milk 49F, creama 49F, raw chicken 45F, raw beef 45F in walk in cooler. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue.,.....arugula 55F, micro green 55F in reach in drawer across from flat grill at kitchen and fresh garlic in oil 70F, micro green 65F in kitchen, food not prepped or portioned today, food being held less than 4 hours. Employee ice bath on food.
Not provided any kind tools or measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No handwashing sign provided at a hand sink used by food employees at server bar, expo line. Employee provided.
Mar 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....red sauce 55F, green sauce 52F, chicken soup 51F, meat loaf 60F in walk in cooler. Per chef and date marked food was cooked yesterday, stop sale issue.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...technician came and fixed
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...stuffed peppers 50F in flip top reach drawer across from fryer at kitchen, food not prepped or portioned today, food being held more than than 4 hours, stop sale issue......multiple soups 47F, multiple sauce 46F, cheese 48F, multiple cooked food 47F, butter 45F, ricotta cheese 47F, milk 49F, creama 49F, raw chicken 45F, raw beef 45F in walk in cooler. Food not prepped or portioned today, food being held more than 4 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....red sauce 55F, green sauce 52F, chicken soup 51F, meat loaf 60F in walk in cooler. Per chef and date marked food was cooked yesterday,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...stuffed peppers 50F in flip top reach drawer across from fryer at kitchen, food not prepped or portioned today, food being held more than than 4 hours, stop sale issue......multiple soups 47F, multiple sauce 46F, cheese 48F, multiple cooked food 47F, butter 45F, ricotta cheese 47F, milk 49F, creama 49F, raw chicken 45F, raw beef 45F in walk in cooler. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue.,.....arugula 55F, micro green 55F in reach in drawer across from flat grill at kitchen and fresh garlic in oil 70F, micro green 65F in kitchen, food not prepped or portioned today, food being held less than 4 hours. Employee ice bath on food.
Handwash sink not accessible for employee use at all times...big garbage can front of handwashing sink at kitchen. Employee removed.
Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at kitchen, employee cleaned.
No paper towels or mechanical hand drying device provided at handwash sink at server bar, expo line, Employee provided.
No soap provided at handwash sink at server bar, expo line. Employee provided.
Not provided any kind tools or measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice buckets.
Clean knives and in used Knives stored between equipment at kitchen, prep station. Employee removed to wash.
Equipment in poor repair about 5 inches gap between walk in door and floor.
No handwashing sign provided at a hand sink used by food employees at server bar, expo line. Employee provided.
Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado with stickers and stored unwashed avocado with stickers in multiple reach in cooler at kitchen. Employee removed to wash.
Dec 30, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times at dishwashing area and ice machine area both area have one handwashing sink blocked by shelf at ice machine area. Employee removed shelf at time of inspection
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed...prep station no handwashing sink. Operator made converter dump sink as a handwashing sink.
Apr 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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. Observe with grouper. Operator removed the Rop.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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. Observe with grouper fish. Operator removed the Rop.
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.