GERONIMOS GRILL
5810 S UNIVERSITY DR STE 121, Davie FL 33328 · 954.474.9998
Last inspected Jun 29, 2026 · 10 visits since January 2024
JUL 24
JAN 25
JUL 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025014898 | Jan 9, 2025 | Jun 5, 2025 | $200 |
Inspection history
10 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
No paper towels or mechanical hand drying device provided at handwash sink by the office. Operator added paper towels.
No soap provided at handwash sink by the office. Operator added soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in the beer cooler on top of the coolers. Operator removed the employees food.
Dec 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Cases of food items on floor in walk in freezer.
Dec 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on soiled wiping cloth and continued to prepare food items without washing hands first. Reviewed with employee proper procedures and employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched glasses and continued preparing food items without washing hands and changing gloves. Reviewed with employee proper procedures and employee washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen CENTER FLIPTOP UPPER - portioned sour cream (56F - Cold Holding); pasta salad (42-54F - Cold Holding); cole slaw (41-52F - Cold Holding); sliced tomatoes (41F-55F - Cold Holding). Per manager, none prepared or portioned today and in unit from 10:30am. No top on unit. Manager removed all to walk in cooler to rechill and replaced top to unit. 2) At EXPO - ranch dressing (54F - Cold Holding); salsa (55F - Cold Holding). Per manager, not prepared or portioned today and in unit from 10:30am. Both removed to rechill and ice bath setup for new.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box, chicken wings (127F - Hot Holding). Per manager, cooked and in unit 2 hours. Manager removed to oven to reheat above 165F. Second temperature taken (188-194F).
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb by end of cook line. missing vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. All soda gun nozzles and holders at bar have mold like buildup.
No paper towels or mechanical hand drying device provided at handwash sink. By end of cook line and dish machine. Employee replaced.
No soap provided at handwash sink. At sink by dish machine. Manager replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared / portioned items in walk in cooler missing date marks. Per employee made 2-3 days ago. Employee began adding labels.
Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles by expo station chest freezer and at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in left ice machine.
Bowl or other container with no handle used to dispense food. Styrofoam cup in container of flour in kitchen and plastic cup in ice at bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open top employee beverages on cook line cutting boards. Manager removed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Two open top employee beverages on cook line cutting boards. Manager removed.
Food stored on floor. Cases of food items on floor in walk in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. In expo reach in cooler.
Old labels stuck to food containers after cleaning. Old labels on clean containers by rack by dish machine.
Soiled dry wiping cloth in use. Multiple soiled wiping cloths at front make line.
Time/temperature control for safety food thawed in an improper manner. Frozen bacon on prep table to slack for preparation.
Waste line missing at soda gun holster. Multiple waste lines missing at bar soda gun holders.
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, open case of raw bacon on shelf above bagged soups. Manager moved pork to bottom shelf.
Spray bottle containing toxic substance not labeled. Unknown substance in two spray bottles at bar. Employee marked both as cleaner.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine not inverted. Employee inverted all.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket reading below 150ppm quaternary. Employee remade to 200ppm quaternary.
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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.
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.
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.
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.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Container of medicine improperly stored over flip top cooler in kitchen. Operator moved medicine bottle
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.
Spray bottle containing toxic substance (sanitizer) not labeled in bar. Operator labeled sanitizer
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.
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
Floor soiled/has accumulation of debris. Under storage shelf next to walk in cooler soiled.
Insect control device installed over food preparation area ( Soda boxes) next to exit door. Operator unplugged equipment
Reach-in freezer bottom shelf have accumulation of soil residues in kitchen.
Jul 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
May 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Observed ice dumped inside bar hand wash sink.
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.
No soap provided at handwash sink. Observed no soap at bar hand wash sink.
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.
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.
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.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar hand wash sink.
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.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance ( sanitizer )not labeled in bar. Operator labeled sanitizer
Bowl or other container with no handle used to dispense cut tomatoes inside flip top cooler I'm cook line. Operator removed
Employee beverage container on shelf above single service paper wrappers in kitchen. Operator moved drink
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.
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.