Deromo's Gourmet Restaurant & Market
26851 S Bay Dr Unit 140, Bonita Springs, FL 34134 · Permanent Food Service · License 4606772
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (fixed on the spot), 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler at cook line; fresh mozzarella (52°F - 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 (47°F - Cold Holding); chopped tomatoes (46°F - Cold Holding); raw scallops (49°F - Cold Holding); ham (46°F - Cold Holding); raw salmon (49°F - Cold Holding); butter (48°F - Cold Holding). Per operator all items stored on reach in cooler for 3 hours. Operator removed all items to walk in freezer.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On steamer at cook line; homemade tomatoes sauce (130°F - Hot Holding). Per operator homemade sauce stored on steamer for 2 hours. Operator increased steamer s temperature.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: 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.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knives stored in cracks between pieces of equipment at cook line.
Operator removed knives.
Fixed on the spot
Code 24, Clean equipment storage and air drying: 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.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.