How many inspections has Jerusalem International Market in Tampa had?

Jerusalem International Market in Tampa has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Jerusalem International Market in Tampa find?

Jerusalem International Market in Tampa was most recently inspected by FDACS on December 30, 2025 (Met Sanitation Inspection Requirements).

Has Jerusalem International Market in Tampa had any stop-sale or stop-use orders?

No, Jerusalem International Market in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

Jerusalem International Market in Tampa

Name: Jerusalem International Market in Tampa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

11301 N 56th St Unit 1-4, Tampa, FL 33617

Pinellas County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Jerusalem Mediterranean Grocery LLC
FDACS Estab #: 411017

Overview

Jerusalem International Market in Tampa, FL has 1 FDACS food safety inspection on record with 15 violations.

1FDACS Insp.

15Violations

Last inspected FDACS: December 30, 2025

Jerusalem International Market in Tampa: FDACS Inspection History (1)

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.

2025 — 1 inspection

Dec 30, 2025 — Met Sanitation Inspection Requirements· 15 violations· Met Requirements

Inspector: STEFANIA

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. The issues described in request #5147398 were addressed with the person in charge during this inspection. Employee Health Guidelines and reporting agreement, Handwashing signs, Employee Health and Foodborne Illnesses handout, Manual Dishwashing Procedures handout, and Food Allergy Awareness handout provided. Establishment has plans on opening a bakery and deli department soon. Verified handwashing sinks with hot and cold running in both departments. Verified hot and cold water at three compartment sink in bakery department.

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

Meat department: Raw chicken stored on shelf above beef bologna in walk-in cooler. COS: Raw chicken relocated to bottom shelf. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Meat department: Old protein build-up interior of top and bottom bandsaw cabinets (around blade area, behind wheel, etc.). Old protein build-up inside meat grinder cavity. Old food build-up on deli slicer meat grip. COS: Bandsaw, meat grinder, and deli slicer were cleaned and sanitized.

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Employees not informed in a verifiable manner of their responsibility to report to the person in charge information about their health related to foodborne illnesses.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge does not correctly respond to questions related to foodborne illnesses. Employee health policy reviewed with person in charge. o

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

Retail area: Internal temperature of beef knock wurst by edge of open air cooler measured 46 F. COS: Foods by edge of cooler were moved to quickly chill. The foods stored in the middle and back measured 41 F or below. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Meat department: No date marking on roast beef, turkey, and various mortadella opened three days prior in display cooler. COS: All mentioned foods were date marked. 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

Meat department: No common name on spray bottle of glass cleaner and spray bottle of unknown chemical. COS: Glass cleaner was labeled and the other spray bottle was emptied out.

7-207.11(B) Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP

Meat department: Employee prescription medicine on display cooler counter. COS: Medicine was relocated. 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

Meat department: No soap and paper towels at handwashing sink. COS: Soap and paper towels provided.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Meat department and toilet room: No handwashing signs at handwashing sinks.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat

Proof of certified food protection manager not available.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Meat department and retail area: No probe thermometer available. COS: Two probe thermometers were obtained.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Meat department: Bag of single-service trays stored on floor. COS: Single-service trays were relocated to storage shelving.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Meat department: No sanitizer test kit available.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Meat department: Employee personal items (phone, body oil roller, etc.) stored on top of meat wrapper. COS: Personal items were relocated.

Jerusalem International Market in Tampa: Frequently Asked Questions

When was Jerusalem International Market in Tampa last inspected?: Jerusalem International Market in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 30, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Jerusalem International Market in Tampa had?: Jerusalem International Market in Tampa has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Jerusalem International Market in Tampa find?: Jerusalem International Market in Tampa was most recently inspected by FDACS on December 30, 2025 (Met Sanitation Inspection Requirements).
Has Jerusalem International Market in Tampa had any stop-sale or stop-use orders?: No, Jerusalem International Market in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Jerusalem International Market in Tampa?: The most frequently cited FDACS violations at Jerusalem International Market in Tampa are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 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.