Geckos Grill & Pub

6606 S Tamiami Trl, Sarasota, FL 34231 · Permanent Food Service · License 6805256

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 10 follow-up · 21 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
9 high priority (2 fixed by the Sep 10 follow-up, 7 fixed on the spot, 1 repeat), 2 intermediate, 11 basic (2 repeats); basic violations cost 12 at most
-47
Administrative complaint on Sep 9, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score41

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

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic3
- Code 08, Food protection and cross-contamination: Unprotected ice machine in a customer/nonsecure area.
  Observed the ice bin at the server station protected. Observed outside ice machines unsecured.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in the middle of the cook line.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall near the hot water heater.
  More time given
Official report, on the Florida DBPR website
First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 9 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed a dented #10 can of applesauce in the storage area. The operator segregated the applesauce for return.
  Fixed on the spot
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed chili (56°F - Hot Holding); cheese sauce (122°F - Hot Holding); bean and corn salsa (89°F - Hot Holding) at 14:34 in the hot holding unit in the storage area near canned goods. The operator stated the above foods were stored in the hot box at approximately 9:00. The operator discarded the potentially hazardous foods.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked sliced pork (45°F - Cold Holding); cooked sliced ham (51°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler in the middle of the cook line. The operator placed the above foods in the walk in cooler.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed chili (56°F - Hot Holding); cheese sauce (122°F - Hot Holding); bean and corn salsa (89°F - Hot Holding) at 14:34 in the hot holding unit in the storage area near canned goods. The operator stated the above foods were stored in the hot box at approximately 9:00. The operator discarded the potentially hazardous foods.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over dried cranberries in the protein walk in cooler. The operator properly stored the raw eggs.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer in spray bottle at 0ppm behind the outside bar.
  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 the chlorine sanitizer solution for the inside bar dishmachine at 0ppm after 3 cycles. The operator to use the main dishmachine in the kitchen.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 10 small flying insects surrounding the drain behind the dishmachine at the inside bar.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed quaternary wiping cloth solution exceeded 500ppm. The operator diluted the solution to 200ppm.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed the soda gun nozzle at the entrance to the outside bar soiled with a mold-like substance. Observed the slicer soiled with food debris.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic11
- Code 08, Food protection and cross-contamination: Unprotected ice machine in a customer/nonsecure area.
  Observed outdoor ice machines not secured or locked from possible outside contamination. Observed an ice bin at a server station at the outside bar not protected from outside contamination.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a plastic ramekin with no handle used as a scoop for fry salt in the prep area. The operator discarded the ramekin.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed clean and dried containers with old labels in the dish area.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed the soda gun holster at the entrance to the outside bar soiled with a slime-like substance.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed plastic to go boxes and pizza boxes stored on the floor in dry storage near the office. The operator properly stored the single-service items.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in the middle of the cook line.
  Repeat violation
- Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels at the server expo line near the entrance to the cook line.
  The operator provided a trash can for the hand sink.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall near the hot water heater.
- Code 38, Lighting: Light shield damaged/in disrepair.
  Observed hanging light shields on the cook line.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed packs of employee gum stored on a shelf with clean coffee mugs. The operator properly stored the packs of gum.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed the license posted expired 12/2025.
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. Observed the exit through dry storage near the office blocked by equipment.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.