GERONIMOS GRILL

Name: GERONIMOS GRILL
Address: 5810 S UNIVERSITY DR STE 121, DAVIE, FL, 33328, US
Rating: 34.7

5810 S UNIVERSITY DR STE 121, DAVIE, FL 33328

License #1621550

🍽️ American ℹ️

34.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 8, 2026 · 6 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GERONIMOS GRILL in DAVIE currently holds an InspectFL Health Score of 34.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 64 total violations — 16 critical, 17 major, 31 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 15, 2024

The latest inspection on October 8, 2026 shows 6 observation rows: 2 critical, 2 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

GERONIMOS GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris/mold-like growth. Operator cleaned the can opener.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over ready to eat fries and mozzarella sticks in the walk in freezer - not all items in their commercial packaging. Operator stored properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat wings and egg rolls. Operator stored properly.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
[08B-38-4] Food stored on floor. Observed boxes of food store on the floor in the walk in freezer. Operator stored properly.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in left ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Styrofoam cup in container of flour in kitchen and plastic cup in ice at bar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open top employee beverages on cook line cutting boards. Manager removed.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Two open top employee beverages on cook line cutting boards. Manager removed.
[08B-38-4] Food stored on floor. Cases of food items on floor in walk in freezer.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In expo reach in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean containers by rack by dish machine.
[21-10-4] Soiled dry wiping cloth in use. Multiple soiled wiping cloths at front make line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen bacon on prep table to slack for preparation.
[29-17-4] Waste line missing at soda gun holster. Multiple waste lines missing at bar soda gun holders.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on soiled wiping cloth and continued to prepare food items without washing hands first. Reviewed with employee proper procedures and employee washed hands.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched glasses and continued preparing food items without washing hands and changing gloves. Reviewed with employee proper procedures and employee washed hands and changed gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen CENTER FLIPTOP UPPER - portioned sour cream (56F - Cold Holding); pasta salad (42-54F - Cold Holding); cole slaw (41-52F - Cold Holding); sliced tomatoes (41F-55F - Cold Holding). Per manager, none prepared or portioned today and in unit from 10:30am. No top on unit. Manager removed all to walk in cooler to rechill and replaced top to unit. 2) At EXPO - ranch dressing (54F - Cold Holding); salsa (55F - Cold Holding). Per manager, not prepared or portioned today and in unit from 10:30am. Both removed to rechill and ice bath setup for new.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box, chicken wings (127F - Hot Holding). Per manager, cooked and in unit 2 hours. Manager removed to oven to reheat above 165F. Second temperature taken (188-194F).
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb by end of cook line. missing vacuum breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All soda gun nozzles and holders at bar have mold like buildup.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By end of cook line and dish machine. Employee replaced.
[31B-03-4] No soap provided at handwash sink. At sink by dish machine. Manager replaced.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared / portioned items in walk in cooler missing date marks. Per employee made 2-3 days ago. Employee began adding labels.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles by expo station chest freezer and at bar.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black, mold like substance inside ice bin at server station.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stuffed grape leaves (52F - Cold Holding); feta cheese (49F - Cold Holding); diced tomatoes (48F - Cold Holding); meatballs (49F - Cold Holding) stored inside left hand side flip top cooler at cook line. Per operator, foods stored out of temperature for approximately 3.5 hours. Operator removed foods and put in reach in freezer to quick chill.
[06-09-1] 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 raw tuna and raw salmon, thawed, stored in packaging indicating removal upon thawing. Operator cut open packaging allow oxygen flow.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar hand wash sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed teriyaki sauce and bbq sauce stored in unlabeled bottles at cook line.
[11-04-5] Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided food employee reporting agreement form to operator.
[22-41-4] 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 0ppm). Operator will setup triple sink to wash, rinse, and sanitize dishware.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed sliced cheese (70F - Cold Holding)at cook line middle flip top cooler. Per operator, food out of temperature for less than 1 hour; food stored in cooler overstacked. Operator removed cheese and put in lowboy cooler to quick chill. 2) Observed stuffed grape leaves (52F - Cold Holding); feta cheese (49F - Cold Holding); diced tomatoes (48F - Cold Holding); meatballs (49F - Cold Holding) stored inside left hand side flip top cooler at cook line. Per operator, foods stored out of temperature for approximately 3.5 hours. Operator removed foods and put in reach in freezer to quick chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener stored at prep table next to triple sink soiled with food debris. Operator removed to be washed, rinsed, and sanitized.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice dumped inside bar hand wash sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. Observed no soap at bar hand wash sink.