DEROMO'S GOURMET MARKET
26851 SOUTH BAY DRIVE UNIT 140, Bonita Springs FL 34134 · 239-325-3583
Last inspected Apr 21, 2026 · 8 visits since January 2024
MAY 24
SEP 24
JAN 25
OCT 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2017010547 | Feb 15, 2017 | Mar 21, 2017 | $400 |
Inspection history
8 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat potato rolls in walk in cooler. Operator moved to proper storage.
No paper towels or mechanical hand drying device provided at handwash sink at grill/sandwich area. Operator provided towels.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Gaskets in reach in cooler are torn in pizza station area.
Exterior door has a gap at the threshold that opens to the outside. Observed gap on lower left side of door by dish machine.
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded mozzarella (60F - Cold Holding); pizza sauce (54F - Cold Holding); cooked sausage (55F - Cold Holding); cooked meatballs (52F - Cold Holding); cut tomato (55F - Cold Holding); fresh mozzerella (56F - Cold Holding); ricotta cheese (54F - Cold Holding); cooked chicken (57F - Cold Holding); garlic and oil (66F - Cold Holding); roast beef (56F - Cold Holding) in reach in cooler at pizza station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded mozzarella (60F - Cold Holding); pizza sauce (54F - Cold Holding); cooked sausage (55F - Cold Holding); cooked meatballs (52F - Cold Holding); cut tomato (55F - Cold Holding); fresh mozzerella (56F - Cold Holding); ricotta cheese (54F - Cold Holding); cooked chicken (57F - Cold Holding); garlic and oil (66F - Cold Holding); roast beef (56F - Cold Holding) in reach in cooler at pizza station.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time as public health control form. Operator completed form during inspection.
Equipment in poor repair. Gaskets in reach in cooler are torn in pizza station area.
Exterior door has a gap at the threshold that opens to the outside. Observed gap on lower left side of door by dish machine.
Food not stored at least 6 inches off of the floor in walk in freezer.
No handwashing sign provided at a hand sink used by food employees in back of house grill area.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef/pork/veal mix was stored directly above whole muscle tenderloin in the walk-in cooler. Employee corrected storage.
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 and was placed into service at 9:30 am, observed at 11:39 am. Discussed the importance of documentation of hold times to be in compliance with procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Patty maker in the meat room had old food debris. Employee stated it had not yet been used today. Employee took utensils to the dish area to be cleaned.
Handwash sink not accessible for employee use at all times. Handwashing sink in the pizza area blocked by a cart. Employee moved cart away from sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone was on a cutting board in the grill area. Employee put phone in this pocket. Opened personal water stored with balsamic vinegar at the hot food line. Operator discarded. Opened personal water bottle stored with food in the walk-in cooler. Operator discarded.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch preparing food in the pizza area.
Employee with no beard guard/restraint while engaging in food preparation. Two employees with beards were preparing food in the pizza area. Operator had employees don beard guards.
Employee with no hair restraint while engaging in food preparation. Employee on the back cook line with no hair restraint. Employee donned hat during the visit.
No handwashing sign provided at a hand sink used by food employees in the pizza area. Sign missing at handwashing sink at the meat counter. Sign missing at handwashing sink in the grill area.
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs were stored in the top of a maketable with ready to eat tomato directly below. Cook moved shell eggs to bottom interior.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef patties were directly above whole muscle steaks in the front display. Breaded raw chicken was directly above pork in the walk-in cooler Product was moved to proper storage hierarchy for food safety.
Spray hoses at dish sink lower than flood rim of sink at both sinks in the meat room.
Toxic substance/chemical improperly stored. Purell disinfectant and aerosol disinfectant were stored above the drain board in the meat room.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibbs at both sinks in the meat room.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the prep sink next to the hand sink behind the hot bar.
Handwash sink not accessible for employee use at all times. Large Cambro container of meatballs was sitting in front of the handwashing sink in the pizza area.
Toxic substance/chemical on premise that is not required for the operation of establishment. Aerosol can of disinfectant was in the meat room above the sink drain board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks were stored next to clean sheet pans and an open box of food preparation gloves in the large cooking range area. A drink with a straw was stored next to butcher's twinein the meat room.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook was wearing rubber bracelets preparing food in the grill area and employee in the pizza area handling food and wearing a bracelet.
In-use tongs stored on equipment door handle at the large range between uses.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs were stored on the hand sink partition in the grill area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at the pizza station. Employee emptied water for proper storage.
In-use wet wiping cloth/towel used under cutting board at the large cooking range.
No handwashing sign provided at a hand sink used by food employees in the Bakery prep area.
May 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee Ronnie used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Educated employee on the need for a double hand wash after using the restroom.
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. Product at the olive bar out of proper temperature range: prosciutto stuffed olives (60F - Cold Holding); garlic stuffed olives (58F - Cold Holding); roasted marinated peppers (57F - Cold Holding); feta olive mix (53F - Cold Holding); tuna stuffed peppers (53F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in meat room sink
Spray bottle containing toxic substance not labeled. Observed 2 unlabeled spray bottles in the dish area and one in the produce prep room.
Employee with no beard guard/restraint while engaging in food preparation, slicing deli meat at the counter.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored by containers of milk. Operator removed chemical.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in butcher room. Educated operator on having vacuum breaker.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in back bakery area used to store container of water. Operator removed container.
Water pressure lacking at fixtures that require the use of water. Hand wash sink in back bakery/prep area.
No handwashing sign provided at a hand sink used by food employees. Butcher room.
Unwrapped single-service utensils not presented so that only the handles are touched. Spoons. Operator fixed.
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.