DARUMA
241 Center Street North
Naples, Florida, 34108
Collier County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
0
Intermediate
2
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on the top exterior of warewashing machine.
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed cloth napkins used to cover sushi rice behind the sushi bar.
- 12B-13-4:Basic - Employee beverage containers in the double door reach in cooler with food to be served to customers.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Observed a box of buri stored on the floor in the walk in freezer. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops stored in 78F standing water at the server station. Operator turned on the dipper well. Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer for the glass counter top cooler behind the sushi bar nearest the drink station. Repeat Violation
- 21-12-4:Basic - Wet wiping cloths not stored in sanitizing solution between uses. Behind the sushi bar and on the cook line. The wiping cloths were properly stored. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the dish area.
Food safety inspection conducted on 4/16/2025 revealed 10 total violations (0 high priority, 2 intermediate, 8 basic).
Inspection on 11/6/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-11-06: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for cooked rice in the walk in cooler. The operator removed the bowl from the rice. Corrected On-Site - From follow-up inspection 2024-11-06: **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for salt not stored above the food on the cook line. Observed the scoop handle used for cut onions not stored above the food in the walk in cooler. The operator removed the scoops. Corrected On-Site - From follow-up inspection 2024-11-06: Observed the scoop handle used for cut onions not stored above the food in the walk in cooler. **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit at the sushi counter. - From follow-up inspection 2024-11-06: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed to go food containers stored on the floor in front of dry storage. - From follow-up inspection 2024-11-06: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 4/24. - From follow-up inspection 2024-11-06: **Time Extended**
Food safety inspection conducted on 11/6/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 11/5/2024
High Priority
2
Intermediate
2
Basic
10
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for cooked rice in the walk in cooler. The operator removed the bowl from the rice. Corrected On-Site
- 21-17-4:Basic - Clean linens stored on floor. Observed a bag of clean wiping cloths stored on the floor in storage. The operator properly stored the wiping cloths. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above the reach in cooler on the cook line. The employee properly stored the beverage. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed nori seaweed wrap stored on the floor in front of dry storage. An employee properly stored the seaweed wraps. Corrected On-Site Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for salt not stored above the food on the cook line. Observed the scoop handle used for cut onions not stored above the food in the walk in cooler. The operator removed the scoops. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for cooked rice in the server station not stored above the food. The operator removed the scoop from the rice. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a rice scoop stored in 74F standing water on the cook line. Observed spoons stored in 70F standing water at the sushi counter. The utensils were removed from the standing water. Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit at the sushi counter.
- 25-05-4:Basic - Single-service articles improperly stored. Observed to go food containers stored on the floor in front of dry storage.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (56F - Cold Holding); raw yellowtail tuna (57F - Cold Holding); krab stick (59F - Cold Holding); cooked eel (58F - Cold Holding); raw ahi tuna (56F - Cold Holding) in the top portion of the reach in cooler at the sushi counter. The operator stated the potentially hazardous foods were removed from the walk in cooler approximately 2 hours prior. The operator stored the above foods in a different reach in cooler. **Corrective Action Taken** Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine solution exceeding 200ppm at the sushi counter. The solution was diluted to 100ppm. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 4/24.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled near the handwashing by the walk in cooler. Repeat Violation
Food safety inspection conducted on 11/5/2024 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).
Inspection on 5/8/2024
High Priority
3
Intermediate
2
Basic
12
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1: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. Observed thawed escolar not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the escolar. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys, cell phones, and purse stored near clean equipment in multiple areas of the kitchen. The personal items were properly stored. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation wearing watches and bracelets. The employees removed the jewelry. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed a bag of sugar stored on the floor in the dry storage area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use rice scoop stored in 79F standing water on the cook line. Observed in-use spoons stored in 58F standing water at the sushi bar. The utensils were removed from the standing water. Corrected On-Site
- 24-17-4:Basic - Observed dishware dried with a towel/cloth after being removed from the dishmachine.
- 33-16-4:Basic - Open dumpster lid. Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near clean equipment on the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe on top of the dishmachine.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry near the mop sink. The operator properly stored the wet mop. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line and at the sushi bar.
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together on the cook line. The contents of the buckets were discarded and refilled with chlorine sanitizer at 100ppm. Corrected On-Site Repeat Violation
- 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. Observed chlorine sanitizer for the dishmachine at 0ppm. The operator replaced the bucket of chlorine solution. After sanitizer solution was replaced it tested at 100ppm. Corrected On-Site Repeat Violation Admin Complaint
- 14-86-1:High Priority - Non-food grade paper/paper towels used to cover cut produce at the sushi bar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (47F - Cold Holding); raw shell eggs ambient (54F - Cold Holding) on a prep table in the kitchen. The operator stated the above foods have been held out of refrigeration for less than 1 hour. The operator added the foods to the existing time for public health control sheet along with a proper time marking. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a large container of uncooked rice blocking access to the hand sink nearest the office. The operator moved the container. Corrected On-Site
- 41-17-4:Intermediate - Spray bottles containing toxic substance not labeled near the handwashing sink closest to the walk in cooler. Repeat Violation
Food safety inspection conducted on 5/8/2024 revealed 17 total violations (3 high priority, 2 intermediate, 12 basic).
Inspection on 1/22/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
- 06-09-1: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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler and reach in cooler on the cook line. The operator discarded the tuna. Corrected On-Site Repeat Violation
- 12B-13-4:Basic - Employee beverage containers in a cold holding unit with food to be served to customers.
- 33-16-4:Basic - Open dumpster lid.
- 29-20-5:Basic - Very slow draining water in handwash sink near the walk in cooler. The operator unclogged the sink. Corrected On-Site
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution and replaced with a chlorine solution. 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. Observed an empty container of chlorine solution for the dishmachine. The operator replaced the empty container. Observed the dishmachine chlorine solution at 100ppm. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with cut lettuce in the cooler in the wait station.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over leafy greens in the reach in cooler at the sushi station. The operator properly stored the raw scallops. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a black cart blocking access to the handwashing sink on the cook line near the office. The operator moved the cart making the hand sink accessible. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a pitcher inside of the handwashing sink on the cook line near the office. The operator removed the pitcher from the hand sink. Corrected On-Site
- 41-17-4:Intermediate - Multiple spray bottles containing toxic substance not labeled.
Food safety inspection conducted on 1/22/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).