GECKOS GRILL & PUB

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed mahi in reduced oxygen packaging with a label on the case indicating to remove from packaging prior to thawing. The operator discarded the mahi. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (52F - Cold Holding); raw chicken (47F - Cold Holding); shredded cheese (48F - Cold Holding); hot dogs (51F - Cold Holding); cooked meatballs (50F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods have been held for approximately 3 hours. The operator moved the above foods to the walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water shut off at the handwashing sink at the entrance to the cook line. The operator turned on the hot water. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair at the end of the cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with an accumulation of dust above the prep and dish area.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a cutting board exposed to splash from the handwashing sink at the entrance to the cook line. The operator removed the cutting board. Corrected On-Site

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 thawed mahi in reduced oxygen packaging with a label on the case indicating to remove from packaging prior to thawing. The operator discarded the mahi. Corrected On-Site

Basic - Floor soiled/has accumulation of debris underneath storage rack in dry storage.

Basic - Food stored on floor. Observed a box of tortilla chips stored on the floor in dry storage. The operator properly stored the tortilla chips. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly stored the scoop handle. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in the reach in cooler at the entrance to the cook line.

Basic - Old labels stuck to food containers after cleaning in the dish area.

Basic - Standing water in bottom of reach-in-cooler at the entrance to the cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hard boiled eggs (54F - Cold Holding); cut tomatoes (56F - Cold Holding); chicken salad (54F - Cold Holding); raw tuna (53F - Cold Holding); cooked potatoes (52F - Cold Holding) in the reach in cooler at the end of the cook line. Observed cooked pasta (59F - Cold Holding); Cuban sandwiches (52F - Cold Holding); shredded cheese (54F - Cold Holding); cooked onions (61F - Cold Holding); cooked mushrooms (60F - Cold Holding) in the 2-drawer cold holding unit underneath the grill on the cook line. Observed cheese sauce (106F - Hot Holding); marinara sauce (115F - Hot Holding) in the Bain Marie on the cook line. The operator stated the potentially hazardous foods had been held for approximately 3 hours. The operator discarded the above foods. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (54F - Cold Holding); cut tomatoes (56F - Cold Holding); chicken salad (54F - Cold Holding); raw tuna (53F - Cold Holding); cooked potatoes (52F - Cold Holding) in the reach in cooler at the end of the cook line. Observed cooked pasta (59F - Cold Holding); Cuban sandwiches (52F - Cold Holding); shredded cheese (54F - Cold Holding); cooked onions (61F - Cold Holding); cooked mushrooms (60F - Cold Holding) in the 2-drawer cold holding unit underneath the grill on the cook line. The operator discarded the above foods. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (106F - Hot Holding); marinara sauce (115F - Hot Holding) in the Bain Marie on the cook line. The operator stated the potentially hazardous foods had been held for approximately 3 hours. The operator discarded the above foods. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Bowl or other container with no handle used to dispense food. Observed scoops with no handles used for flour and salt in the prep area. The operator removed the scoops from the foods. Corrected On-Site Repeat Violation

Basic - Cutting boards have cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler. The operator properly stored the employee food. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored hanging near packaged foods in dry storage. The operator properly stored the personal belonging. Corrected On-Site

Basic - Equipment in poor repair. Observed a reach in cooler door gasket in disrepair on the reach in cooler at the end of the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a soiled soda gun holster behind the inside bar.

Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler on the server expo line. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Waste line missing at soda gun holster behind the inside bar.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta prepared on site date marked 11/1. The operator discarded the pasta. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked pasta prepared on site date marked 11/1. The operator discarded the pasta. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (49F - Cold Holding); cooked Asian noodles (51F - Cold Holding); housemade blue cheese dressing (48F - Cold Holding); raw tuna (47F - Cold Holding); blue cheese crumbles (50F - Cold Holding) in the middle reach in cooler on the cook line. The operator provided proof of daily temperature checks conducted at 11:30. The operator stored the potentially hazardous foods in the walk in cooler. Observed cut tomatoes (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler nearest the entrance to the cook line. The operator emptied half of the contents and stored in the lower half of the reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed the ambient air tin the reach in cooler at the end of the cook line reading 10F.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water not working for the handwashing sink at the entrance to the cook line.

Basic - Accumulation of debris on the top exterior of the warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used as a scoop for dressing at the server expo line reach in cooler. The operator removed the portion cup. Corrected On-Site

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 thawed mahi not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the mahi. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in a reach in cooler on the cook line. The employee removed the personal food. Corrected On-Site

Basic - Interior of the reach in cooler at the entrance to the cook line in disrepair/has exposed insulation.

Basic - Open dumpster lid. The operator closed the lid. Repeat Violation

Basic - Outdoor ice machine with no overhead protection. The overhead protection was destroyed by Hurricane Milton.

Basic - Standing water in bottom of reach-in-cooler at the server expo line. Repeat Violation

Basic - Unprotected ice machine in a customer/nonsecure area. The fencing surrounding the ice machine was destroyed by Hurricane Milton.

High 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

High 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.

High 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

High 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 - 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.

Intermediate - 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 - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - 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

Basic - Carbon dioxide tank not adequately secured behind the inside bar.

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 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

Basic - Cutting boards have cut marks and are no longer cleanable on the cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic food containers stacked wet on top of each other in the dish area.

Basic - Equipment in poor repair. Observed a door on the reach in cooler at the end of the cook line in disrepair.

Basic - 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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in the reach in coolers on the cook line.

Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site

Basic - Prepared food walk-in cooler shelves with rust.

Basic - 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

Basic - 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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 small flying insects in the bar area. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker located on the splitter at the mop sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun behind outside bar soiled with slime like substance. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks behind the inside and outside bars not properly secured. Warning

Basic - Equipment in poor repair. Observed roll top door for reach in cooler on the cook line in disrepair. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets for the keg cooler behind the inside bar soiled with slime. Warning

Basic - Single-service articles stored on a soiled surface. Observed unwrapped single service straws stored in a soiled glass at inside bar. Operator discarded the straws and cleaned the glass. Corrected On-Site Warning