GERONIMO TEQUILA BAR AND SOUTHWEST GRILL

Name: GERONIMO TEQUILA BAR AND SOUTHWEST GRILL
Address: 105 E ATLANTIC AVE SUITE 100, DELRAY BEACH, FL, 33445, US
Rating: 73

105 E ATLANTIC AVE SUITE 100, DELRAY BEACH, FL 33445

License #6011906

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GERONIMO TEQUILA BAR AND SOUTHWEST GRILL in DELRAY BEACH currently holds an InspectFL Health Score of 73 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 16 total violations — 5 critical, 7 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 10, 2026 included 2 critical violations, 2 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Emergency Order Callback Complied
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at server bar , expo line . Employee provided.
[16-62-1] Not provided any kind tools or measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...stuffed peppers 50F in flip top reach drawer across from fryer at kitchen, food not prepped or portioned today, food being held more than than 4 hours, stop sale issue ... ...multiple soups 47F, multiple sauce 46F, cheese 48F, multiple cooked food 47F , butter 45F, ricotta cheese 47F, milk 49F, creama 49F, raw chicken 45F, raw beef 45F in walk in cooler . Food not prepped or portioned today, food being held more than 4 hours . Stop sale issue . , .....arugula 55F, micro green 55F in reach in drawer across from flat grill at kitchen and fresh garlic in oil 70F, micro green 65F in kitchen, food not prepped or portioned today, food being held less than 4 hours . Employee ice bath on food.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...stuffed peppers 50F in flip top reach drawer across from fryer at kitchen, food not prepped or portioned today, food being held more than than 4 hours, stop sale issue ......multiple soups 47F, multiple sauce 46F, cheese 48F, multiple cooked food 47F , butter 45F, ricotta cheese 47F, milk 49F, creama 49F, raw chicken 45F, raw beef 45F in walk in cooler . Food not prepped or portioned today, food being held more than 4 hours . Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....red sauce 55F, green sauce 52F, chicken soup 51F , meat loaf 60F in walk in cooler . Per chef and date marked food was cooked yesterday,

Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...stuffed peppers 50F in flip top reach drawer across from fryer at kitchen, food not prepped or portioned today, food being held more than than 4 hours, stop sale issue ... ...multiple soups 47F, multiple sauce 46F, cheese 48F, multiple cooked food 47F , butter 45F, ricotta cheese 47F, milk 49F, creama 49F, raw chicken 45F, raw beef 45F in walk in cooler . Food not prepped or portioned today, food being held more than 4 hours . Stop sale issue . , .....arugula 55F, micro green 55F in reach in drawer across from flat grill at kitchen and fresh garlic in oil 70F, micro green 65F in kitchen, food not prepped or portioned today, food being held less than 4 hours . Employee ice bath on food.
[16-62-1] Not provided any kind tools or measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice buckets .
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...technician came and fixed
[31A-11-4] Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at kitchen , employee cleaned .
[31B-03-4] No soap provided at handwash sink at server bar , expo line . Employee provided.
[14-11-5] Equipment in poor repair about 5 inches gap between walk in door and floor .
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado with stickers and stored unwashed avocado with stickers in multiple reach in cooler at kitchen. Employee removed to wash .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...stuffed peppers 50F in flip top reach drawer across from fryer at kitchen, food not prepped or portioned today, food being held more than than 4 hours, stop sale issue ......multiple soups 47F, multiple sauce 46F, cheese 48F, multiple cooked food 47F , butter 45F, ricotta cheese 47F, milk 49F, creama 49F, raw chicken 45F, raw beef 45F in walk in cooler . Food not prepped or portioned today, food being held more than 4 hours . Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....red sauce 55F, green sauce 52F, chicken soup 51F , meat loaf 60F in walk in cooler . Per chef and date marked food was cooked yesterday,

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