Geronimo Tequila Bar and Southwest Grill

105 E Atlantic Ave Suite 100, Delray Beach, FL 33445 · Permanent Food Service · License 6011906

Official report

out of 100

Grade F

Safety score 34 of 100

Latest visit: Aug 19, 2026

What drove the grade

Live, small flying insects found....approximately 6 flying insects flying around at back up bar for weekend by the expo line .High priority · not yet fixed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 complaint inspection
6 high priority (4 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot, 4 repeats), 2 basic (1 repeat)
-46
Administrative complaint on Aug 18, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score34

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug182026

Complaint inspection

12 violations found · Inspector came back once

Follow-up visitAug 19, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....blue cheese 44°F, shredded cheese 45°F, Salsa 44°F , raw beef 45°F , cut tomatoes 47°F in walk in cooler .
  Arugula 52°F , corn 48°F in ice bath in flip top reach in cooler at kitchen, food not prepped today, food being held less than 4 hours . Manager time marked . Short ribs, sauce, rice, cheese, chicken , beef, sauce all at 43°F
Official report, on the Florida DBPR website
First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 6 High priority
- 4 Intermediate
- 2 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: 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,
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....blue cheese 44°F, shredded cheese 45°F, Salsa 44°F , raw beef 45°F , cut tomatoes 47°F 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 48°F 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.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: 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.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: 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 .
  Administrative complaint
Intermediate4
- Code 16, Dishwashing facilities and test kits: Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Repeat violationAdministrative complaint
- Code 31, Handwash sinks and supplies: 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..
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink at back up bar for weekend.
  Repeat violation
  No soap provided at handwash sink at back up bar for weekend.
  Repeat violation
Basic2
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food....avocado with arugula in reach in cooler at kitchen .
  Employee removed to clean.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at at back up bar for weekend.
  Repeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.