DEROMO'S GOURMET RESTAURANT & MARKET
26851 S BAY DR UNIT 140, Bonita Springs FL 34134 · 239-325-3583
Last inspected Aug 21, 2026 · 14 visits since January 2024
SEP 24
FEB 25
JUL 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ 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--2022046800 | Jul 27, 2022 | Nov 17, 2022 | $200 |
Inspection history
14 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line; raw scallops container stored cooked eggplant lasagna. Operator removed raw scallops to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line; fresh mozzarella (52F - Cold Holding). Per operator fresh mozzarella stored in reach in cooler overnight. See stop sale. In reach in cooler at prep area; cooked chopped clams (47F - Cold Holding); chopped tomatoes (46F - Cold Holding); raw scallops (49F - Cold Holding); ham (46F - Cold Holding); raw salmon (49F - Cold Holding); butter (48F - Cold Holding). Per operator all items stored on reach in cooler for 3 hours. Operator removed all items to walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at cook line; homemade tomatoes sauce (130F - Hot Holding). Per operator homemade sauce stored on steamer for 2 hours. Operator increased steamer s temperature.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean ice buckets not stored inverted near ice machine. Operator stored ice buckets inverted.
In-use knives stored in cracks between pieces of equipment at cook line. Operator removed knives.
Working containers of food removed from original container not identified by common name. Salt pepper container not labeled at dry storage. Operator labeled salt pepper container.
Apr 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can on cook line. Operator removed.
Mar 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat chicken gravy in reach in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 pieces of mahi in reach in cooler with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed scallops 52F-cold holding in reach in cooler held overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scallops 52F-cold holding in reach in cooler held overnight.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can on cook line. Operator removed.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 140F). Operator set up triple sink for proper sanitization.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chemical test kit available to test sanitizer in triple sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by server side station.
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. Observered 5 pieces of mahi in reach in cooler with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table next to clean serving dishes.
Food stored on floor. Beef stock on ground in walk in cooler. Operator moved to propers storage.
No handwashing sign provided at a hand sink used by food employees in dish area by triple sink and front bar.
Jul 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs were stored in the top of the maketable at the sandwich grill directly over bread and cheese. No barrier between top cold rail and interior storage. Operator moved shell eggs to bottom of the unit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes (60F - Cold Holding), held at the sandwich station. tuna salad at the sandwich station at 46 F. tuna salad (46F - Cold Holding) Curry chicken salad, prepped 4 hours ago and held in Prepared Foods walk-in cooler at improper temperature. curry chicken salad (64F - Cold Holding) Tuna salad, held in the Prepared Foods walk-in cooler at improper temperature. tuna salad (46F - Cold Holding ) Diced tomatoes in the Prepared Foods walk-in cooler at improper temperature. Bruschetta (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes at the sandwich station were 60F sliced tomatoes (60F - cold holding) tuna salad at the sandwich station at 46 F. tuna salad (46F - Cold Holding) Curry chicken salad, prepped 4 hours ago and held in Prepared Foods walk-in cooler at improper temperature. curry chicken salad (64F - Cold Holding) Tuna salad, held in the Prepared Foods walk-in cooler at improper temperature. tuna salad (46F - Cold Holding) Greek/Orzo salad, stored in the Prepared Foods walk-in cooler at improper temperature. Orzo/Greek Salad (48F - Cold Holding) Diced tomatoes in the Prepared Foods walk-in cooler at improper temperature. Bruschetta (47F - Cold Holding)
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 the time removed from temperature control cannot be determined. Pizza held at room temperature for selling slices had no time marking. Manager confirmed product was placed into service less than 4 hours prior. Reviewed time as a public health control requirements with Operator.
Spray bottle containing yellow toxic substance not labeled, stored at the three-compartment sink. Operator removed spray bottle for labeling.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Closed employee personal drink tumbler was stored on a shelf with honey and liquers in the Bakery prep-area. Operator moved drink to below and away from food for sale to the public.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food st the pizza station was wearing a wristwatch.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Two bottles of pain reliever next to the salad station. Operated moved medication.
Handwash sink not accessible for employee use at all times. Prep area sink blocked by a knife in the basin. Cook line sink blocked by a trash can. Items were removed.
No soap provided at handwash sink on the cook line. Soap was provided.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Raw clams in mesh bags and different harvest areas stored in the same bus tub in the walk-in cooler. Educated Operator about separation of different stock.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines had interior build-up.
Bowl or other container with no handle used to dispense food. Two bins of flour had pans stored in the product.
Wall soiled with accumulated grease, food debris, and/or dust under the pre-wash sink in the dish room
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 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. Sanitizer supply bucket was replaced and the machine was run several times until achieving 100 ppm. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 100ppm)
Handwash sink not accessible for employee use at all times. A personal drink and a trash can were in front of the sink. Items were moved away from sink.
No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use knife/knives stored in cracks between pieces of equipment. Knives removed to proper storage.
May 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
May 22, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. Bar dishwasher machine. Dishwasher (Chlorine 0ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (47F - Cold Holding); cut tomatoes (47F - Cold Holding); crab (47F - Cold Holding). Items in service less than 4 hours, Chef discarded and iced down unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener observed to have heavy encrusted debris on the blade.
Cutting board has cut marks and is no longer cleanable.
May 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs were 166F above the fill line in the hot holding well. Operator returned to a pan for quick reheating. meatballs (116F - Hot Holding)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable on the maketables in the kitchen
Employee with no hair restraint while engaging in food preparation on the prep line in the kitchen.
Food stored under dripping water line. Closed container of dry ingredients was located beneath dripping PVC line below tankless water heater. Operator discarded food.
Plumbing system in disrepair. PVC line at tankless hot water heater was dripping onto closed container of food. Operator discarded food.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw veal thawing directly above cooked onions on a speed rack in the cook area. Raw chicken stored directly above Broccoli Rabe in the make table. Operator moved items to proper storage.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Hand washing sink next to the dishwasher at the bar observed to be used as a dump sink, as shown by the presence of a perforated pan in the basin.
No paper towels or mechanical hand drying device provided at handwash sink at the bar.
Spray bottle containing toxic substance not labeled. Two spray bottles labeled "Purrell" contained a yellow liquid. Purrell is clear.
Accumulation of black/green mold-like substance in the interior of the large ice machine/bin.
Cloth used as a food-contact surface. Bar towel was used as a liner in a container containing eggplant.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in multiple areas. Discussed with Operator the importance of designated areas for personal food and drinks.
No handwashing sign provided at a hand sink used by food employees at the bar and at the server station by the side doors.
Time/temperature control for safety food thawed in an improper manner. Veal chops observed thawing at room temperature on a speed rack in the kitchen.
Jan 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 48F cold hold, pasta 53F cold hold less than 4 hours. Operator turned down reach in cooler.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by trash container. Educated operator on not having hand wash sink blocked. Operator removed trash container.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160F on plate surface.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Spray bottle containing toxic substance not labeled. Dishwash area.
Accumulation of gray-like substance in the interior of the ice machine/bin.
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.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Dishwash area. Operator placed sign at hand wash sink.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated gray-like substance underneath spray table in dishwash area.
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.