GECKOS GRILL & PUB
6606 S TAMIAMI TRL · SARASOTA · Sarasota County · FL 34231
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 4
03D-02-5High 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-09-4High 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-02-5High 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-02-5High 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**
Intermediate 2
05-05-4Intermediate – 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-03-7Intermediate – 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.
Basic 13
16-23-4Basic – Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
14-01-5Basic – 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**
51-11-4Basic – Carbon dioxide tank not adequately secured behind the inside bar.
06-09-1Basic – 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**
14-09-4Basic – Cutting boards have cut marks and are no longer cleanable on the cook line.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Observed plastic food containers stacked wet on top of each other in the dish area.
14-11-5Basic – Equipment in poor repair. Observed a door on the reach in cooler at the end of the cook line in disrepair.
10-12-5Basic – 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**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in the reach in coolers on the cook line.
33-16-4Basic – Open dumpster lid. The operator closed the lid. **Corrected On-Site**
14-17-4Basic – Prepared food walk-in cooler shelves with rust.
25-22-4Basic – 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**
29-49-6Basic – 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**
Inspector observations synchronized from DBPR on October 2, 2026 1:49 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.