Deromo's Gourmet Market
Last inspected: Apr 21, 2026
78
Score
Public records show 10 inspections at Deromo's Gourmet Market stretching back to 2022. On Apr 21, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
The most common issue across all inspections has been “no handwashing sign provided at a hand sink used”, showing up four times.
Among Bonita Springs restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at grill/sandwich area. Operator provided towels. **Corrected On-Site**
31B-02-4
78
Oct 23, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets in reach in cooler are torn in pizza station area. **Warning** - From follow-up inspection 2025-10-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on lower left side of door by dish machine. **Warning** - From follow-up inspection 2025-10-23: **Time Extended**
35B-01-4
90
Oct 22, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - 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. **Corrected On-Site** **Warning**
03F-10-5
Basic - No handwashing sign provided at a hand sink used by food employees in back of house grill area. **Warning**
31B-04-4
Basic - Food not stored at least 6 inches off of the floor in walk in freezer. **Warning**
08B-47-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on lower left side of door by dish machine. **Warning**
35B-01-4
Basic - Equipment in poor repair. Gaskets in reach in cooler are torn in pizza station area. **Warning**
14-11-5
55
Jan 22, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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.
03F-02-5
Intermediate - 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. **Corrective Action Taken**
22-02-4
Intermediate - 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. **Corrected On-Site**
31A-09-4
Basic - 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.
31B-04-4
Basic - 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. **Corrected On-Site**
13-03-4
Basic - 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. **Corrected On-Site**
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch preparing food in the pizza area.
13-07-4
Basic - 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. **Corrected On-Site**
40-06-5
47
Sep 13, 2024
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibbs at both sinks in the meat room.
29-34-4
High Priority - Toxic substance/chemical improperly stored. Purell disinfectant and aerosol disinfectant were stored above the drain board in the meat room.
41-10-4
High Priority - Spray hoses at dish sink lower than flood rim of sink at both sinks in the meat room.
29-37-4
High Priority - 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.
08A-20-5
High Priority - 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.
08A-05-6
Intermediate - 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.
12A-03-4
Intermediate - 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.
31A-09-4
Intermediate - 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.
41-04-4
Basic - 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.
13-07-4
Basic - In-use tongs stored on equipment door handle at the large range between uses.
10-20-4
Basic - 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.
10-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at the pizza station. Employee emptied water for proper storage. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board at the large cooking range.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees in the Bakery prep area.
31B-04-4
Basic - 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.
12B-07-4
25
May 16, 2024
Routine - Food
No violations found.
100
May 15, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - 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) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - 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. **Warning**
12A-11-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in meat room sink **Warning**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled spray bottles in the dish area and one in the produce prep room. **Warning**
41-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation, slicing deli meat at the counter. **Warning**
13-04-4
47
Jan 19, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in butcher room. Educated operator on having vacuum breaker. **Repeat Violation**
29-34-4
High Priority - Toxic substance/chemical improperly stored by containers of milk. Operator removed chemical. **Corrected On-Site**
41-10-4
Intermediate - 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. **Corrected On-Site**
31A-11-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Hand wash sink in back bakery/prep area.
27-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Butcher room.
31B-04-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons. Operator fixed. **Corrected On-Site**
25-02-4
55
Jan 19, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
43
Oct 17, 2022
Routine - Food
1 minor violation.
View 1 violation
Certified Food Manager Identification
FL-02
95
Frequently Asked Questions
When was Deromo's Gourmet Market last inspected?
The most recent health inspection at Deromo's Gourmet Market on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Deromo's Gourmet Market?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited four times, more than any other issue at Deromo's Gourmet Market.
How does Deromo's Gourmet Market compare to other restaurants in Bonita Springs?
Deromo's Gourmet Market most recently scored 78 out of 100, which is about the same as the Bonita Springs average of 80.
Has Deromo's Gourmet Market's inspection record improved over time?
Yes. Recent inspections at Deromo's Gourmet Market have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Deromo's Gourmet Market means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Deromo's Gourmet Market inspected?
Based on the inspection history on file, Deromo's Gourmet Market is inspected around three times per year on average.
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