When was Jump Cup in Tampa last inspected?

Jump Cup in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 18, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Jump Cup in Tampa had?

Jump Cup in Tampa has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Jump Cup in Tampa find?

Jump Cup in Tampa was most recently inspected by FDACS on March 18, 2026 (Met Sanitation Inspection Requirements).

Has Jump Cup in Tampa had any stop-sale or stop-use orders?

No, Jump Cup in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

Jump Cup in Tampa

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

Last inspected: March 18, 2026

442 W Kennedy Blvd, Tampa, FL 33611

Pinellas County · Convenience Store Limited FS · FDACS
FDACS Estab #: 429113

Overview

Jump Cup in Tampa is a convenience store with limited food service. The facility had a preoperational inspection on July 18, 2025 that found no violations. A subsequent sanitation inspection on March 18, 2026 identified 11 violations, including two priority findings: a quaternary ammonium sanitizer solution in the warewashing area with undetectable concentration, and cold-held precooked egg and sausage patties measuring between 43°F and 44°F in the deli cooler, above the required 41°F maximum. Additional priority foundation violations included missing sanitizer test strips, a handwashing sink blocked by a dish soap jug, and no paper towels at the handwashing sink. All violations were corrected on site during the inspection.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

11Violations

Last inspected FDACS: March 18, 2026

Jump Cup in Tampa: 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

Mar 18, 2026 — Met Sanitation Inspection Requirements· 11 violations· Met Requirements

Inspector: SARA FELDHAUS, 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.

Risk-Based Violations

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) PP

Warewashing Area: Sanitizer solution in 3-compartment sink has undetectable concentration of quaternary ammonium. COS: Quaternary ammonium sanitizer solution properly prepared. 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

Food Service Area: Internal temperature of precooked egg patties and sausage patties recently placed in deli cooler measure between 43 F and 44 F. COS: Out of temperature foods relocated to freezer to quick chill to 41 F or below before placed in proper refrigeration. x

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food Service Area: Handwashing sink blocked by dish soap jug. COS: Handwashing sink made accessible.

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

Food Service Area: No paper towels at handwashing sink. COS: Paper towels provided.

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

Food Service Area: Food employee without hair restraint.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Food Service Area: Handle of ice scoop touching ice in ice bin near espresso machine. COS: Ice scoop relocated to proper storage.

4-903.11(A) Cleaned equipment or utensils, or laundered linens 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. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Food Service Area: Handwashing sink immediately adjacent to coffee urn and sanitizing basin of 3-compartment sink exposing utensils and equipment to splash.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food Service Area: Deli cooler not maintaining foods at 41 F or below. COS: Deli cooler moved away from wall and rag and other objects blocking back vent removed and deli cooler adjusted by person in charge.

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

Warewashing Area: Establishment does not have sanitizer test strips. COS: Sanitizer test strips obtained during inspection.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Warewashing Area: Uncovered floor drain under 3-compartment sink.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2026 Food Permit not displayed. Permit was verified to be active.

2025 — 1 inspection

Jul 18, 2025 — Met Preoperational Inspection Requirements· Met Requirements

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: 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. 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. 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. Request #5135322 Initial Inspection Dishwashing Procedures, Guidance for Written Procedures Responding to Vomiting and Diarrheal Events, Norovirus Cleanup Procedures, Time As A Public Health Control Requirements, Food Temperature Guidance, Employee Health Guidelines and reporting agreement provided.

No violations or enforcement actions recorded for this inspection.

Jump Cup in Tampa: Frequently Asked Questions

When was Jump Cup in Tampa last inspected?: Jump Cup in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 18, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Jump Cup in Tampa had?: Jump Cup in Tampa has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Jump Cup in Tampa find?: Jump Cup in Tampa was most recently inspected by FDACS on March 18, 2026 (Met Sanitation Inspection Requirements).
Has Jump Cup in Tampa had any stop-sale or stop-use orders?: No, Jump Cup in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Jump Cup in Tampa?: The most frequently cited FDACS violations at Jump Cup in Tampa are: 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 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; 4-501.11: Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered manufacturer's label use instructions; or quaternary ammonium compound solution does not have a minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. 4-501.114(C) P.