Geronimos Grill
Last inspected: Dec 5, 2025
95
Score
Public records show nine inspections at Geronimos Grill stretching back to 2022. Geronimos Grill was last inspected on Dec 5, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up three times.
That puts the facility ahead of the local pack: the average Davie restaurant scores 79. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Cases of food items on floor in walk in freezer. **Warning** - From follow-up inspection 2025-12-05: Observed at callback inspection same. **Time Extended**
08B-38-4
95
Dec 4, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
17
Jul 2, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
70
Jan 9, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
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**
03B-01-6
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.
29-34-4
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**
08A-20-5
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.
40-06-5
61
Jul 15, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored over flip top cooler in kitchen. Operator moved medicine bottle **Corrected On-Site**
41-07-4
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**
03B-01-6
Intermediate - Spray bottle containing toxic substance (sanitizer) not labeled in bar. Operator labeled sanitizer **Corrected On-Site**
41-17-4
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**
24-05-4
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**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under storage shelf next to walk in cooler soiled.
36-73-4
Basic - Insect control device installed over food preparation area ( Soda boxes) next to exit door. Operator unplugged equipment **Corrected On-Site**
35B-02-4
Basic - Reach-in freezer bottom shelf have accumulation of soil residues in kitchen.
22-16-4
52
May 15, 2024
Routine - Food
1 major violation.
View 1 violation
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**
53B-01-5
90
May 14, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
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.
11-04-5
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.
22-41-4
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**
03A-02-5
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**
53B-01-5
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.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped inside bar hand wash sink.
31A-11-4
Intermediate - No soap provided at handwash sink. Observed no soap at bar hand wash sink.
31B-03-4
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**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar hand wash sink.
31B-04-4
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.
02D-01-5
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.
22-20-5
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.
14-74-7
33
Jan 18, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance ( sanitizer )not labeled in bar. Operator labeled sanitizer **Corrected On-Site**
41-17-4
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**
14-01-5
Basic - Employee beverage container on shelf above single service paper wrappers in kitchen. Operator moved drink **Corrected On-Site**
12B-07-4
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**
40-06-5
78
Dec 19, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box ; cooked chicken wings (126F - Hot Holding) in kitchen held under 4 hours ago. Operator increase temperature of equipment, temperature was on a low heat. **Corrective Action Taken**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serving burgers per customer request without a consumer advisory on menu or posted. Emailed consumer advisory to manager. Manager printed and posted **Corrected On-Site**
02B-02-5
Basic - Employee beverage containers ( bottle water and can drinks ) in ice bin in bar. Operator emptied ice, cleaned and sanitized ice bin during inspection. **Corrected On-Site**
12B-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chef phone on top sandwich board in cook line. Operator removed **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top / Reach in coolers in cook line.
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry in kitchen. Operator put mop to dry in mop sink. **Corrected On-Site**
42-01-4
61
Frequently Asked Questions
When was Geronimos Grill last inspected?
The most recent health inspection at Geronimos Grill on file is from Dec 5, 2025. The public record contains nine inspections in total.
What is the most common violation at Geronimos Grill?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Geronimos Grill.
How does Geronimos Grill compare to other restaurants in Davie?
Geronimos Grill most recently scored 95 out of 100, which is higher than the Davie average of 79.
Has Geronimos Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Geronimos Grill have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Geronimos Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Geronimos Grill inspected?
Based on the inspection history on file, Geronimos Grill is inspected around three times per year on average.
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