DARUMA
4910 S TAMIAMI TRL #5147-122, Sarasota FL 34231 · 941.552.9465
Last inspected Jun 26, 2026 · 7 visits since January 2024
MAY 24
NOV 24
APR 25
APR 26
JUN 26
▼ IMPROVING
5 inspections trending up, 34 points better than where it started.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024033494 | May 8, 2024 | Jan 14, 2025 | $200 |
Inspection history
7 visits, newest first
Jun 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee return to work from outside, handle soiled dishes, then handle clean dishware without washing hands. The dishware was rewashed and the employee was educated on proper handwashing procedures.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for tempura batter in the kitchen. The operator removed the bowl from the batter.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
Show the remaining 2 findings ▾
Employee personal beverages not properly identified and segregated from food to be served to the public in the 2-door cooler near the three compartment sink.
No handwashing sign provided at a hand sink used by food employees in the dish area.
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line soiled.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in warewashing area.
Equipment in poor repair. Observed reach-in cooler under cook line gasket torn.
No handwashing sign provided at a hand sink used by food employees in bar.
Opened employee beverage container in a cold holding unit with food to be served to customers. The chef removed open drink from stand up reach-in cooler in kitchen.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on cook line on floor. The cook removed sanitizer bucket from off the floor.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink in the dish area.
Accumulation of debris on the top exterior of warewashing machine.
Cloth used as a food-contact surface. Observed cloth napkins used to cover sushi rice behind the sushi bar.
Employee beverage containers in the double door reach in cooler with food to be served to customers.
Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler.
Food stored on floor. Observed a box of buri stored on the floor in the walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops stored in 78F standing water at the server station. Operator turned on the dipper well.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer for the glass counter top cooler behind the sushi bar nearest the drink station.
Wet wiping cloths not stored in sanitizing solution between uses. Behind the sushi bar and on the cook line. The wiping cloths were properly stored.
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 4/24.
Accumulation of black mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for cooked rice in the walk in cooler. The operator removed the bowl from the rice.
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 salt not stored above the food on the cook line. Observed the scoop handle used for cut onions not stored above the food in the walk in cooler. The operator removed the scoops.
No conspicuously located ambient air temperature thermometer in holding unit at the sushi counter.
Single-service articles improperly stored. Observed to go food containers stored on the floor in front of dry storage.
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (56F - Cold Holding); raw yellowtail tuna (57F - Cold Holding); krab stick (59F - Cold Holding); cooked eel (58F - Cold Holding); raw ahi tuna (56F - Cold Holding) in the top portion of the reach in cooler at the sushi counter. The operator stated the potentially hazardous foods were removed from the walk in cooler approximately 2 hours prior. The operator stored the above foods in a different reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine solution exceeding 200ppm at the sushi counter. The solution was diluted to 100ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 4/24.
Spray bottle containing toxic substance not labeled near the handwashing by the walk in cooler.
Accumulation of black mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for cooked rice in the walk in cooler. The operator removed the bowl from the rice.
Clean linens stored on floor. Observed a bag of clean wiping cloths stored on the floor in storage. The operator properly stored the wiping cloths.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above the reach in cooler on the cook line. The employee properly stored the beverage.
Food stored on floor. Observed nori seaweed wrap stored on the floor in front of dry storage. An employee properly stored the seaweed wraps.
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 salt not stored above the food on the cook line. Observed the scoop handle used for cut onions not stored above the food in the walk in cooler. The operator removed the scoops.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for cooked rice in the server station not stored above the food. The operator removed the scoop from the rice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a rice scoop stored in 74F standing water on the cook line. Observed spoons stored in 70F standing water at the sushi counter. The utensils were removed from the standing water.
No conspicuously located ambient air temperature thermometer in holding unit at the sushi counter.
Single-service articles improperly stored. Observed to go food containers stored on the floor in front of dry storage.
May 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
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 chlorine sanitizer for the dishmachine at 0ppm. The operator replaced the bucket of chlorine solution. After sanitizer solution was replaced it tested at 100ppm.
Non-food grade paper/paper towels used to cover cut produce at the sushi bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (47F - Cold Holding); raw shell eggs ambient (54F - Cold Holding) on a prep table in the kitchen. The operator stated the above foods have been held out of refrigeration for less than 1 hour. The operator added the foods to the existing time for public health control sheet along with a proper time marking.
Handwash sink not accessible for employee use at all times. Observed a large container of uncooked rice blocking access to the hand sink nearest the office. The operator moved the container.
Spray bottles containing toxic substance not labeled near the handwashing sink closest to the walk in cooler.
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 escolar not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the escolar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys, cell phones, and purse stored near clean equipment in multiple areas of the kitchen. The personal items were properly stored.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation wearing watches and bracelets. The employees removed the jewelry.
Food stored on floor. Observed a bag of sugar stored on the floor in the dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use rice scoop stored in 79F standing water on the cook line. Observed in-use spoons stored in 58F standing water at the sushi bar. The utensils were removed from the standing water.
Observed dishware dried with a towel/cloth after being removed from the dishmachine.
Open dumpster lid.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near clean equipment on the cook line. The operator properly stored the sanitizer bucket.
Water leaking from pipe on top of the dishmachine.
Wet mop not stored in a manner to allow the mop to dry near the mop sink. The operator properly stored the wet mop.
Wet wiping cloth not stored in sanitizing solution between uses on the cook line and at the sushi bar.
Wet wiping cloths stored in detergent and sanitizer mixed together on the cook line. The contents of the buckets were discarded and refilled with chlorine sanitizer at 100ppm.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
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 an empty container of chlorine solution for the dishmachine. The operator replaced the empty container. Observed the dishmachine chlorine solution at 100ppm.
Nonfood-grade bags used in direct contact with cut lettuce in the cooler in the wait station.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over leafy greens in the reach in cooler at the sushi station. The operator properly stored the raw scallops.
Handwash sink not accessible for employee use at all times. Observed a black cart blocking access to the handwashing sink on the cook line near the office. The operator moved the cart making the hand sink accessible.
Handwash sink used for purposes other than handwashing. Observed a pitcher inside of the handwashing sink on the cook line near the office. The operator removed the pitcher from the hand sink.
Multiple spray bottles containing toxic substance not labeled.
Accumulation of black mold-like substance in the interior of the ice machine.
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 tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler and reach in cooler on the cook line. The operator discarded the tuna.
Employee beverage containers in a cold holding unit with food to be served to customers.
Open dumpster lid.
Very slow draining water in handwash sink near the walk in cooler. The operator unclogged the sink.
Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution and replaced with a chlorine solution.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.