Gecko's Grill and Pub
7228 55 Ave E, Bradenton, FL 34203 · Permanent Food Service · License 5104185
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection4 high priority (fixed on the spot), 5 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed in main kitchen area can dented on the lid seam. Person in charge removed dented can of black beans .
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in warming box cheese sauce (120°F - Hot Holding); marinara (89°F - Hot Holding). Educated Person in charge on hot holding food. Person in charge placed on stove to reheat.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation.
Observed in walk-in cooler raw shell eggs over sour cream.Person in charge removed raw shell eggs.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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 000ppm); Person in charge changed chlorine container that was empty and Dishwasher (retested Chlorine bar 100ppm)
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in walk-in cooler pickle bucket on floor . Person in charge removed from floor.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.Employee put on hair restraint and washed hands.
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed on employee cooking food in main kitchen area watch on wrist. Employee removed and washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer on cooks line.
Code 29, Plumbing and backflow prevention: Observed very slow draining water in handwashing sink near food preparation area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.