How many inspections has Taste of Jerusalem LLC Pensacola in Pensacola had?

Taste of Jerusalem LLC Pensacola in Pensacola has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Taste of Jerusalem LLC Pensacola in Pensacola find?

Taste of Jerusalem LLC Pensacola in Pensacola was most recently inspected by FDACS on January 13, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Taste of Jerusalem LLC Pensacola in Pensacola had any stop-sale or stop-use orders?

Yes, Taste of Jerusalem LLC Pensacola in Pensacola has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Taste of Jerusalem LLC Pensacola in Pensacola

Name: Taste of Jerusalem LLC Pensacola in Pensacola Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: January 13, 2026

2805 W Cervantes St, Pensacola, FL 32505

Santa Rosa County · Grocery Store < 15,000 sq ft · FDACS
Owner: Taste of Jerusalem Pensacola LLC
FDACS Estab #: 432860

Overview

Taste of Jerusalem LLC in Pensacola was issued a stop-sale order on December 22, 2025 after an inspector found time and temperature control violations in cold-held products. An inspection on that date documented raw chicken liver stored above ready-to-eat foods, raw eggs stored above ready-to-eat foods, all products in a reach-in prep cooler held at 67°F (12°F above the required 41°F maximum), ready-to-eat foods lacking proper date marking, personal medications stored in a food cooler, floor cleaner stored on an ice machine, and insect spray stored next to dry goods. The facility corrected most violations on site, including relocating raw animal foods, discarding temperature-abused products, adding date marks, and removing personal items and chemicals from food storage areas. The temperature-control violation that triggered the stop-sale order resulted in voluntary destruction of affected products witnessed by the inspector. A follow-up inspection on January 13, 2026 noted the facility was operating without a valid food permit and required payment to complete the permit application process.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

13Violations

1Stop-Sale Orders

Last inspected FDACS: January 13, 2026

Taste of Jerusalem LLC Pensacola in Pensacola: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Jan 13, 2026 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 1 violation· Operating Without Permit

Inspector: ROBERT KENISTON, SANITATION AND SAFETY SPECIALIST

Comments: Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application. Failure to meet all permitting requirements will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to suspend food activities. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit.

Good Retail Practice Violations

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.Repeat

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of appropriate fee within 10 days.

2025 — 1 inspection

Dec 22, 2025 — Operating Without a Valid Food Permit; Re-Inspection Required· 12 violations· 1 stop-sale order· Re-Inspection Required

Inspector: ROBERT KENISTON, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Stop Sale Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of product. Failure to comply with the request for written release may or will result in Administrative Action. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application. Failure to meet all permitting requirements will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to suspend food activities. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Reach in cooler cook line: Raw chicken liver stored above ready to eat foods. COS. Raw chicken livers were moved and store properly. Reach in cooked cooler in back: Raw eggs stored above ready to eat foods. COS. Raw eggs were moved and stored properly. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Reach in Prep cooler: All products in the cooler with an internal temperature of 67 degrees F. COS. All temperature controlled food items were voluntarily discarded by management. See Stop Sale. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Reach in coolers throughout kitchen: Multiple things in each cooler need proper date marking. COS. All date marks were determined for all items and dates were placed on each item. x

7-208.11(B) First aid supplies for employees' use not stored in a kit or container that is located to prevent the contamination of food, equipment, utensils, linens, or single-service and single-use articles. 7-208.11(B) PP

Bread area in kitchen: 3 Bottles of personal medicine store din reach in cooler. COS. Medicines were moved and stored properly. x

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Ice machine: Floor cleaner stored on ice machine. COS. Floor cleaner was moved and stored properly. Dry storage shelving: Insect Spray on shelf next to tea. COS. Insect spray was moved and stored properly. x

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Front of House: No common names on working containers of Sanitizer and cleaner. COS Common names were place on both containers

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Food service employee beverages found all over kitchen and not in designated area.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen Area: Food service employee left kitchen to get item from front of house opened kitchen door with gloves on and began to work again without removing gloves washing hands donning new gloves. Due to language barrier we had management explain to employee. COS. Food service employee removed gloves washed hands and donned new gloves. x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Kitchen area: No soap provided at hand sink. COS. Soap was provided during inspection.

Good Retail Practice Violations

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Kitchen area: Food service employee without proper hair restraint.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Kitchen area: Entire kitchen needs a good cleaning there is a thin layer of grease and flour on most of the surfaces.

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of appropriate fee within 10 days. o A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

Taste of Jerusalem LLC Pensacola in Pensacola: Stop-Sale & Stop-Use Orders (1)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Taste of Jerusalem LLC Pensacola in Pensacola
Date	Order Type	Product	Brand/Lot	Reason
Dec 22, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Taste of Jerusalem LLC Pensacola in Pensacola: Frequently Asked Questions

When was Taste of Jerusalem LLC Pensacola in Pensacola last inspected?: Taste of Jerusalem LLC Pensacola in Pensacola was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 13, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Taste of Jerusalem LLC Pensacola in Pensacola had?: Taste of Jerusalem LLC Pensacola in Pensacola has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Taste of Jerusalem LLC Pensacola in Pensacola find?: Taste of Jerusalem LLC Pensacola in Pensacola was most recently inspected by FDACS on January 13, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Taste of Jerusalem LLC Pensacola in Pensacola had any stop-sale or stop-use orders?: Yes, Taste of Jerusalem LLC Pensacola in Pensacola has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Taste of Jerusalem LLC Pensacola in Pensacola?: The most frequently cited FDACS violations at Taste of Jerusalem LLC Pensacola in Pensacola are: 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf.