DARUMA ASIAN CUISINE
107 NATURE WALK PKWY STE 109, Saint Augustine FL 32092 · 904.230.1999
Last inspected Apr 29, 2026 · 10 visits since August 2023
MAR 24
OCT 24
JUN 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach observed on the bottom shelf of the storage unit at the entrance to the cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in first sushi cooler at sushi bar: escolar, tuna, salmon (46-50F - Cold Holding); krab (43F - Cold Holding); cream cheese (43F - Cold Holding). Person in charge placed in second sushi cooler on ice. Product was 41F by end of inspection.
Spray bottle containing toxic substance not labeled. Observed clear and golden capped plastic spray bottle with green liquid missing label.
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 commercially vacuumed packaged hamachi in walk-in cooler not removed from its reduced oxygen environment. Fish was still frozen. Discussed with person in charge.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drink in a foam cup on shelf next to cook line. Drink was above food products. Person in charge had employee removed drink.
Show the remaining 3 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of cook line microwave soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip-top cooler gaskets on cook line soiled with black/green mold like substance.
Unclean building components, attachments or fixtures. Observed fan guards on walk-in cooler condenser unit soiled with mold like substances
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 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. Dishmachine tested at 10ppm chlorine. Operator primed machine and another cycle run tested at 50ppm chlorine.
Non-food grade paper/paper towel used as liner for food container. Multiple containers of food in flip top reach in cooler lined with paper towels. Operator removed paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In left flip top reach in cooler, raw beef and raw chicken stored over ready-to-eat cut oranges. Operator moved oranges to proper storage. Also, open packages of raw beef stored over open packages of potato tots in reach in freezer. Employee rearranged products to proper storage.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement for Juan, hired approximately two weeks ago.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with purple and blue liquids at triple sink. Operator identified contents as degreaser and soap, respectively and labeled the bottles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on back prep table. Open employee beverage in top section of flip top reach in cooler in kitchen. All beverages moved to proper storage.
Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Multiple ceiling tiles in back prep and dishroom are soiled. Floor in dry storage room is soiled.
Food stored on floor. Multiple buckets of sauces stored on the floor in the walk in cooler. Buckets moved to shelving.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in reach in freezer between flip top reach in coolers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of kitchen microwave and sushi toaster oven are soiled. Microwave cleaned during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on 4 door reach in cooler at back prep and the walk in cooler door are soiled.
Stored food not covered. Prepared salads in walk in cooler not covered. Employee covered salads.
Jun 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. On rack in back dry storage area: 1 dented can of Pineapple chucks 1 dented can of Pineapple juice 1 dented can of Oyster sauce
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 in kitchen touched face and scratched head then put on gloves and began to handle clean equipment without washing hands first.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked chicken over raw chicken over raw pork in standing reach in freezer across from dish machine, all removed from original packaging. Raw pork stored over ice cream in 4 door reach in freezer in back of storage room by walk in cooler. Also raw fish over prepared vegetables and sauce in reach in cooler at sushi bar. Also raw shrimp over rehydrated noodles on reach in cooler on cook line. Employees began to rearrange all items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (53F - Cold Holding) in top section of reach in cooler on top of other containers, per manager bag has been there less then a couple of hours, bag moved to bottom of cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading 200ppm chlorine, employee began to remake bucket during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in prep area, operator corrected during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sushi rice at sushi bar and tempura batter on cook line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Shut off at hand wash station in prep area.
Food stored on floor. Buckets of sauce on cook line and in walk in cooler. Buckets of ginger at sushi bar Soy sauce in dry storage area.
No handwashing sign provided at a hand sink used by food employees. At hand wash station at sushi bar.
Dec 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Operator has the food handler certification for employees, but none are filled out.
Oct 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Wei Liu, expired 7/3/2024, ServeSafe, was the only certified food manager for establishment. Also 6 food handlers present during inspection and the only one with manager certification is expired.
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. Operator has the food handler certification for employees, but none are filled out.
No mop sink or curbed cleaning facility provided at establishment. Operator has replaced to mop sink in back storage area, but has not hooked up any plumbing, sink sits over large drain.
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority8 Intermediate5 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken stored over container of noodles in reach in cooler on cook line, noodles moved. Also raw chicken over cheesecake in reach in freezer Ice cream next to over filled container of raw fish in reach in freezer in back storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish eggs (56F - Cold Holding) sitting out at sushi bar area, per manager eggs where taken out less then 1 hour prior, eggs placed in reach in cooler. dumplings (46F - Cold Holding); raw shrimp (49F - Cold Holding); raw beef (49F - Cold Holding); raw chicken (50F - Cold Holding); cut tomatoes (51F - Cold Holding); bean sprouts (47F - Cold Holding) in flip top reach in cooler on cook line, per operator they have already ordered a new cooler and will have it installed by next Tuesday, all items have been in cooler for a couple of hours per manager. raw chicken (47F - Cold Holding); raw pork (47F - Cold Holding); raw chicken (47F - Cold Holding); rice (51F - Cold Holding) in walk in cooler, per manager door to walk in cooler has been consistently open for several hours, manager turned down temperature of cooler.
Toxic substance/chemical improperly stored. Soap stored with single service lids at sushi bar, soap moved.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading 200ppm, employee remade to 100ppm.
Failure to maintain freezing records on nonexempt fish for 90 days. Operator only has the last records/invoice from 10/22 and stated they took all other invoices home.
Handwash sink used for purposes other than handwashing. Operator dumped liquid in hand wash sink at sushi bar. Ice in hand wash sink in server area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure items: Dancing Scallop Spicy Kani Salad Smoked Salmon JB Roll Tempura White Fish Roll St Augustine Roll 210 Roll Crazy Roll Green Dragon Roll Rock n Roll Godzilla Black Dragon Sweet Heart
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Wei Liu, expired 7/3/2024, ServeSafe, was the only certified food manager for establishment. Also 6 food handlers present during inspection and the only one with manager certification is expired.
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. Operator has the food handler certification for employees, but none are filled out.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator missing written procedures for sushi rice held on time.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab sticks and raw salmon covered under a consumer advisory at the sushi bar in reach in cooler was made yesterday per operator.
Spray bottle containing toxic substance not labeled. Unlabeled soap in triple sink Unlabeled degreaser at sushi bar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple stacks of plates at sushi bar area, not in use.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table in back of kitchen by walk in cooler.
No mop sink or curbed cleaning facility provided at establishment. Operator has replaced to mop sink in back storage area, but has not hooked up any plumbing, sink sits over large drain.
Outer openings not protected with self-closing doors. Screen door next to kitchen next to cook line does not close all the way by itself.
Single-service articles improperly stored. Multiple stacks of to go lids and to go trays at sushi bar not inverted.
Apr 16, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles under dish machine in kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Back storage room by back door to kitchen has acoustic ceiling tiles.
Cove molding at floor/wall juncture broken/missing. Missing cove molding on wall at end of cook line. Missing cove molding on outside of walk in cooler in storage area.
No Heimlich maneuver/choking sign posted.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floors in sushi bar area and entire kitchen and food storage areas.
Wood food-contact surface not properly sealed. Unsealed wood shelve in back storage area by back door to kitchen. Also unsealed wood legs of mop sink in storage area by back door to kitchen.
Aug 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 11 high priority.
11 High priority8 Intermediate12 Basic
Show 31 findings ▾
Nonfood-grade bags used in direct contact with food. In the reach in chest freezer raw chicken stored in direct contact with plastic grocery bags.
Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired from 06/01/2023.
Pesticide/insecticide labeled for household use only present in establishment. Household pesticide containers of Ortho Home Defense and Raid stored under the bar counter.
Raw animal food stored in same container as ready-to-eat food. In the flip top reach in cooler on the main cook line, cooked chicken breast stored in container on top of raw beef. Both items discarded due to temperature violation.
Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler raw shrimp stored over cut carrots. Operator removed the shrimp due to temperature violation.
Roach activity present as evidenced by live roaches found. One live roach observed on the bottom shelf of the storage unit at the entrance to the cook line.
Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in cooler, three cracked raw shell eggs in cardboard flat of eggs. Operator removed and discarded the cracked raw shell eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line; raw shell egg ambient air (53.6F - Cold Holding); dumpling (49F - Cold Holding); beef (48F - Cold Holding); scallop (49F - Cold Holding); shrimp (47F - Cold Holding); milk (48F - Cold Holding); steak (49F - Cold Holding); sushi roll (51F - Cold Holding); chicken (52F - Cold Holding); butter (48F - Cold Holding). Operator noticed the cooler was set in the middle of the adjustable dial, operator adjusted the temperature setting of the reach in cooler and had employees discard the time/temperature control food for safety from the cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; raw shell egg ambient air (53.6F - Cold Holding); dumpling (49F - Cold Holding); beef (48F - Cold Holding); scallop (49F - Cold Holding); shrimp (47F - Cold Holding); milk (48F - Cold Holding); steak (49F - Cold Holding); sushi roll (51F - Cold Holding); chicken (52F - Cold Holding); butter (48F - Cold Holding). Operator noticed the cooler was set in the middle of the adjustable dial, operator adjusted the temperature setting of the reach in cooler and had employees discard the time/temperature control food for safety from the cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice held on time as public health control behind the sushi bar counter missing time marking on the chart board or container. Operator added time to the chart board.
Tracking powder pesticide used inside establishment. Observed pesticide powder sprayed in the dry storage area and warewashing area.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser gun at the bar has accumulation of soda syrup in the nozzle.
Handwash sink not accessible for employee use at all times. Hand wash sink on the warewashing line opposite the walk in cooler blocked by sushi cart.
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/ At time of inspection over four food handling employees present and no certified food manager present.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the wait station area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler cooked rice and noodles cooked the previous day with no product date marking.
Records/documents for required employee training do not contain all of the required information. Employee food handler training certificates all completed with the incorrect expiration dates. Employee food handler training valid for 3 years from date of training.
Spray bottle containing toxic substance not labeled. Red chemical spray bottle in the dish area with no product labeling.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the ice bin has mold like substance spots along the top and sides of the ice bin.
Bowl or other container with no handle used to dispense food. Plastic portion cups used as a scoop in the bulk rice container and sauce containers in the walk in cooler and prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of staining on the ceiling over the three compartment sink.
Dead roaches on premises. One dead roach observed on the water heater unit in the dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored in the main cook line over the flip top reach in cooler. Employee relocated the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on clean prep table in the main cook line. Employee bag stored on jugs of fryer oil in the dry storage area.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelves of the warewashing area, clean metal and plastic containers stacked while wet.
Equipment in poor repair. Flip top reach in cooler on the main cook line has a torn cooler door gasket. Reach in chest freezers both have torn plastic guard under the freezer door with exposed insulation.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, tongs stored on oven door handles, utensils in standing water at 96F, knives stored in between prep table and reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler, walk in cooler, reach in freezer all have mold like substance build up on the door gaskets. Sliding door reach in cooler in the wait station area has build up of food debris in the door gasket.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables in container of cooked container of rice in the walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting boards on the main cook line.
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.