DARUMA ASIAN CUISINE

Name: DARUMA ASIAN CUISINE
Address: 107 NATURE WALK PKWY STE 109, ST AUGUSTINE, FL, 32092, US
Rating: 59.7

107 NATURE WALK PKWY STE 109, ST AUGUSTINE, FL 32092

License #6502067

🥡 Chinese ℹ️

59.7 Grade F / 100

Failing Health Score

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Latest inspection

April 29, 2026 · 7 findings · 1 critical

Complaint Full

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Quick take

DARUMA ASIAN CUISINE in ST AUGUSTINE currently holds an InspectFL Health Score of 59.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 56 total violations — 13 critical, 18 major, 25 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 16, 2024

The latest inspection on April 29, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

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Inspection coverage

88%

Inspector notes

Coverage note

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DARUMA ASIAN CUISINE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[06-09-1] 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 commercially vacuumed packaged hamachi in walk-in cooler not removed from its reduced oxygen environment. Fish was still frozen. Discussed with person in charge.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drink in a foam cup on shelf next to cook line. Drink was above food products. Person in charge had employee removed drink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of cook line microwave soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip-top cooler gaskets on cook line soiled with black/green mold like substance.
[36-50-4] Unclean building components, attachments or fixtures. Observed fan guards on walk-in cooler condenser unit soiled with mold like substances
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in first sushi cooler at sushi bar: escolar, tuna, salmon (46-50F - Cold Holding); krab (43F - Cold Holding); cream cheese (43F - Cold Holding). Person in charge placed in second sushi cooler on ice. Product was 41F by end of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear and golden capped plastic spray bottle with green liquid missing label.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on back prep table. Open employee beverage in top section of flip top reach in cooler in kitchen. All beverages moved to proper storage.
[36-73-4] Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Multiple ceiling tiles in back prep and dishroom are soiled. Floor in dry storage room is soiled.
[08B-38-4] Food stored on floor. Multiple buckets of sauces stored on the floor in the walk in cooler. Buckets moved to shelving.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in reach in freezer between flip top reach in coolers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of kitchen microwave and sushi toaster oven are soiled. Microwave cleaned during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on 4 door reach in cooler at back prep and the walk in cooler door are soiled.
[08B-12-5] Stored food not covered. Prepared salads in walk in cooler not covered. Employee covered salads.
[22-41-4] 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. Dishmachine tested at 10ppm chlorine. Operator primed machine and another cycle run tested at 50ppm chlorine.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Multiple containers of food in flip top reach in cooler lined with paper towels. Operator removed paper towels.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In left flip top reach in cooler, raw beef and raw chicken stored over ready-to-eat cut oranges. Operator moved oranges to proper storage. Also, open packages of raw beef stored over open packages of potato tots in reach in freezer. Employee rearranged products to proper storage.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement for Juan, hired approximately two weeks ago.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with purple and blue liquids at triple sink. Operator identified contents as degreaser and soap, respectively and labeled the bottles.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Buckets of sauce on cook line and in walk in cooler. Buckets of ginger at sushi bar Soy sauce in dry storage area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash station at sushi bar.
[01B-01-4] Dented/rusted cans present. See stop sale. On rack in back dry storage area: 1 dented can of Pineapple chucks 1 dented can of Pineapple juice 1 dented can of Oyster sauce
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen touched face and scratched head then put on gloves and began to handle clean equipment without washing hands first.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked chicken over raw chicken over raw pork in standing reach in freezer across from dish machine, all removed from original packaging. Raw pork stored over ice cream in 4 door reach in freezer in back of storage room by walk in cooler. Also raw fish over prepared vegetables and sauce in reach in cooler at sushi bar. Also raw shrimp over rehydrated noodles on reach in cooler on cook line. Employees began to rearrange all items during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (53F - Cold Holding) in top section of reach in cooler on top of other containers, per manager bag has been there less then a couple of hours, bag moved to bottom of cooler.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading 200ppm chlorine, employee began to remake bucket during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in prep area, operator corrected during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sushi rice at sushi bar and tempura batter on cook line.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Shut off at hand wash station in prep area.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple stacks of plates at sushi bar area, not in use.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table in back of kitchen by walk in cooler.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Operator has replaced to mop sink in back storage area, but has not hooked up any plumbing, sink sits over large drain.
[35B-03-4] Outer openings not protected with self-closing doors. Screen door next to kitchen next to cook line does not close all the way by itself.
[25-05-4] Single-service articles improperly stored. Multiple stacks of to go lids and to go trays at sushi bar not inverted.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken stored over container of noodles in reach in cooler on cook line, noodles moved. Also raw chicken over cheesecake in reach in freezer Ice cream next to over filled container of raw fish in reach in freezer in back storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish eggs (56F - Cold Holding) sitting out at sushi bar area, per manager eggs where taken out less then 1 hour prior, eggs placed in reach in cooler. dumplings (46F - Cold Holding); raw shrimp (49F - Cold Holding); raw beef (49F - Cold Holding); raw chicken (50F - Cold Holding); cut tomatoes (51F - Cold Holding); bean sprouts (47F - Cold Holding) in flip top reach in cooler on cook line, per operator they have already ordered a new cooler and will have it installed by next Tuesday, all items have been in cooler for a couple of hours per manager. raw chicken (47F - Cold Holding); raw pork (47F - Cold Holding); raw chicken (47F - Cold Holding); rice (51F - Cold Holding) in walk in cooler, per manager door to walk in cooler has been consistently open for several hours, manager turned down temperature of cooler.
[41-10-4] Toxic substance/chemical improperly stored. Soap stored with single service lids at sushi bar, soap moved.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading 200ppm, employee remade to 100ppm.
[01D-02-4] Failure to maintain freezing records on nonexempt fish for 90 days. Operator only has the last records/invoice from 10/22 and stated they took all other invoices home.
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator dumped liquid in hand wash sink at sushi bar. Ice in hand wash sink in server area.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure items: Dancing Scallop Spicy Kani Salad Smoked Salmon JB Roll Tempura White Fish Roll St Augustine Roll 210 Roll Crazy Roll Green Dragon Roll Rock n Roll Godzilla Black Dragon Sweet Heart
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Wei Liu, expired 7/3/2024, ServeSafe, was the only certified food manager for establishment. Also 6 food handlers present during inspection and the only one with manager certification is expired.
[53B-01-5] 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. Operator has the food handler certification for employees, but none are filled out.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator missing written procedures for sushi rice held on time.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab sticks and raw salmon covered under a consumer advisory at the sushi bar in reach in cooler was made yesterday per operator.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled soap in triple sink Unlabeled degreaser at sushi bar.