DEROMO'S GOURMET RESTAURANT & MARKET
26851 S BAY DR UNIT 140
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines had interior build-up.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Two bins of flour had pans stored in the product.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust under the pre-wash sink in the dish room
- 41-07-4:High Priority - Container of medicine improperly stored. Two bottles of pain reliever next to the salad station. Operated moved medication. Corrected On-Site
- 31A-09-4:Intermediate - 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. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink on the cook line. Soap was provided. Corrected On-Site
- 01C-07-4:Intermediate - 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.
Food safety inspection conducted on 2/13/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 9/17/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives removed to proper storage. Corrected On-Site
- 22-41-4: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
- 31A-09-4: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
- 16-37-1:Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 9/17/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 5/29/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4: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**
Food safety inspection conducted on 5/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 5/22/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning
- 22-41-4: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
- 03A-02-5: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
- 22-02-4: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
Food safety inspection conducted on 5/22/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 5/8/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on the maketables in the kitchen
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation on the prep line in the kitchen.
- 08B-52-4: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
- 29-08-4:Basic - Plumbing system in disrepair. PVC line at tankless hot water heater was dripping onto closed container of food. Operator discarded food.
- 03B-01-6: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
Food safety inspection conducted on 5/8/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 4/16/2024
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the large ice machine/bin.
- 21-05-5:Basic - Cloth used as a food-contact surface. Bar towel was used as a liner in a container containing eggplant.
- 12B-07-4: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.
- 31B-04-4: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.
- 06-01-5: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.
- 08A-05-6: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
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31A-11-4: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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles labeled "Purrell" contained a yellow liquid. Purrell is clear.
Food safety inspection conducted on 4/16/2024 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).
Inspection on 1/25/2024
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 1/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/17/2024
High Priority
2
Intermediate
5
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Warning
- 12B-12-5: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
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site Warning
- 51-18-6:Basic - No copy of latest inspection report available. Warning
- 31B-04-4: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
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site Warning
- 36-27-5:Basic - Wall soiled with accumulated gray-like substance underneath spray table in dishwash area. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 03A-02-5: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
- 31A-09-4: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
- 22-56-4: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
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 53B-01-5: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
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area. Warning
Food safety inspection conducted on 1/17/2024 revealed 14 total violations (2 high priority, 5 intermediate, 7 basic).