Deromo's Gourmet Restaurant & Market
Last inspected: Apr 8, 2026
90
Score
Inspectors have visited Deromo's Gourmet Restaurant & Market 15 times, with records going back to 2022. Inspectors last stopped by on Apr 8, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited six times.
That puts the facility ahead of the local pack: the average Bonita Springs restaurant scores 80. The file should reassure diners considering a visit.
15
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can on cook line. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
31A-09-4
90
Mar 30, 2026
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - 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. **Warning**
08A-05-6
High Priority - 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. **Warning**
01B-13-4
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - 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. **Warning**
22-56-4
Intermediate - 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. **Warning**
16-32-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can on cook line. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by server side station. **Warning**
22-20-5
Basic - 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. **Warning**
06-09-1
Basic - 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. **Warning**
12B-07-4
Basic - Food stored on floor. Beef stock on ground in walk in cooler. Operator moved to propers storage. **Corrected On-Site** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in dish area by triple sink and front bar. **Warning**
31B-04-4
29
Jul 30, 2025
Complaint Full
No violations found.
100
Jul 29, 2025
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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)
01B-02-5
High Priority - 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)
03A-02-5
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 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.
03F-02-5
Intermediate - Spray bottle containing yellow toxic substance not labeled, stored at the three-compartment sink. Operator removed spray bottle for labeling. **Corrective Action Taken**
41-17-4
Basic - 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.
40-06-5
Basic - 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.
13-07-4
45
Feb 13, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Sep 17, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - 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) **Corrected On-Site**
22-41-4
Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - 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. **Corrected On-Site**
31A-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives removed to proper storage. **Corrected On-Site**
10-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
64
May 29, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-29: Time extended to allow the Operator time to replace or refinish. **Time Extended**
14-09-4
95
May 22, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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) **Warning**
22-41-4
High Priority - 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. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener observed to have heavy encrusted debris on the blade. **Warning**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
64
May 8, 2024
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - 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) **Corrected On-Site**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable on the maketables in the kitchen
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation on the prep line in the kitchen.
13-03-4
Basic - Food stored under dripping water line. Closed container of dry ingredients was located beneath dripping PVC line below tankless water heater. Operator discarded food. **Corrected On-Site**
08B-52-4
Basic - Plumbing system in disrepair. PVC line at tankless hot water heater was dripping onto closed container of food. Operator discarded food.
29-08-4
67
Apr 16, 2024
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - 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.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles labeled "Purrell" contained a yellow liquid. Purrell is clear.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the large ice machine/bin.
22-20-5
Basic - Cloth used as a food-contact surface. Bar towel was used as a liner in a container containing eggplant.
21-05-5
Basic - 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.
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees at the bar and at the server station by the side doors.
31B-04-4
Basic - 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.
06-01-5
41
Jan 25, 2024
Routine - Food
No violations found.
100
Jan 17, 2024
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - 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. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - 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. **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area. **Warning**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. **Corrected On-Site** **Warning**
10-17-4
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - 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. **Corrected On-Site** **Warning**
12B-12-5
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Dishwash area. Operator placed sign at hand wash sink. **Corrected On-Site** **Warning**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Warning**
16-46-4
Basic - Wall soiled with accumulated gray-like substance underneath spray table in dishwash area. **Warning**
36-27-5
32
Apr 10, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Outer openings not protected during operation in bar area, no protection from outside. This is a repeat violation from 7/25/2022. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
35B-05-4
95
Jul 29, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food on front service line. Provided operator with time as a public health control form. **Warning** - From follow-up inspection 2022-07-27: **Time Extended** - From follow-up inspection 2022-07-29: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2022-07-27: **Time Extended** - From follow-up inspection 2022-07-29: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in walk-in cooler and plastic dish ware storage rack. **Warning** - From follow-up inspection 2022-07-27: **Time Extended** - From follow-up inspection 2022-07-29: **Time Extended**
16-46-4
78
Jul 27, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 16 small flying insects observed in drink service station at far right of restaurant. Also in bar area far back three small flying insects observed. **Warning** - From follow-up inspection 2022-07-27: 11 small flying insects in drink service station at far right of restaurant. **Admin Complaint**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food on front service line. Provided operator with time as a public health control form. **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Spray bottles containing toxic substance not labeled in dishwashing area. **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on left side back of kitchen. **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in walk-in cooler and plastic dish ware storage rack. **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Bar area windows open directly to outside, pests present. **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
35B-05-4
55
Frequently Asked Questions
When was Deromo's Gourmet Restaurant & Market last inspected?
The most recent health inspection at Deromo's Gourmet Restaurant & Market on file is from Apr 8, 2026. The public record contains 15 inspections in total.
What is the most common violation at Deromo's Gourmet Restaurant & Market?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited six times, more than any other issue at Deromo's Gourmet Restaurant & Market.
How does Deromo's Gourmet Restaurant & Market compare to other restaurants in Bonita Springs?
Deromo's Gourmet Restaurant & Market most recently scored 90 out of 100, which is higher than the Bonita Springs average of 80.
Has Deromo's Gourmet Restaurant & Market's inspection record improved over time?
Results have been roughly steady. Inspections at Deromo's Gourmet Restaurant & Market have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Deromo's Gourmet Restaurant & 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 Restaurant & Market inspected?
Based on the inspection history on file, Deromo's Gourmet Restaurant & Market is inspected around four times per year on average.
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