DEROMO'S GOURMET MARKET
26851 SOUTH BAY DRIVE UNIT 140
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5: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
- 13-07-4: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.
- 13-04-4: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
- 13-03-4: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
- 31B-04-4: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.
- 08A-20-5: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
- 03F-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 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.
- 22-02-4: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**
- 31A-09-4: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
Food safety inspection conducted on 1/22/2025 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 9/13/2024
High Priority
5
Intermediate
3
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4: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.
- 13-07-4: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.
- 10-20-4:Basic - In-use tongs stored on equipment door handle at the large range between uses.
- 10-02-4: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.
- 10-07-4: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
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at the large cooking range.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the Bakery prep area.
- 08A-05-6: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-20-5: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.
- 29-37-4:High Priority - Spray hoses at dish sink lower than flood rim of sink at both sinks in the meat room.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Purell disinfectant and aerosol disinfectant were stored above the drain board in the meat room.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibbs at both sinks in the meat room.
- 12A-03-4: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.
- 31A-09-4: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.
- 41-04-4: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.
Food safety inspection conducted on 9/13/2024 revealed 15 total violations (5 high priority, 3 intermediate, 7 basic).
Inspection on 5/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/15/2024
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation, slicing deli meat at the counter. Warning
- 12A-11-4: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
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5: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
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in meat room sink Warning
- 41-17-4: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
Food safety inspection conducted on 5/15/2024 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 1/19/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Butcher room.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons. Operator fixed. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored by containers of milk. Operator removed chemical. Corrected On-Site
- 29-34-4: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
- 31A-11-4: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
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Hand wash sink in back bakery/prep area.
Food safety inspection conducted on 1/19/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).