JJ'S MARKET AND DELICATESSEN
North Gandy Boulevard
Florida, 44781
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Back rear restroom side of employee walk way.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women rest room. Employee replaced Corrected On-Site
Food safety inspection conducted on 2/10/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 11/21/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Establishment has three-compartment sink setup. Quat sanitation reading 200ppm.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago soiled with food debris stuck inside microwave.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
- 22-16-4:Basic - Reach-in cooler on cooks line shelves have accumulation of soil residues.
- 21-10-4:Basic - Soiled dry wiping cloth in use on top of cutting board on reach-in cooler on cooks line.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3lb can cream of chicken soup is dented at seam. Located on shelf in kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 10:45am. Operator placed items in ice bath. Re checked at 11:15am a. fresh garlic in mayo (47F - Cold Holding) 43f b. cut lettuce (46f - Cold Holding); 42f c. sliced cheese (44F - Cold Holding) 40f Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially processed potato salad opened and portioned more than 24 hours ago is not date marked.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Commercial vegetable cutter on bottom shelf of prep table on cooks line used more than 4 hours ago is soiled with food debris.
- 11-26-1:Intermediate - No proof provided that two recently food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 11/21/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 2/28/2024
High Priority
0
Intermediate
4
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed signage to operator for printing and displaying at mop sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food debris build up. Cutting boards stained on deli reach in cooler on cook line side. Soda machine soda nozzles soiled with mold like substance.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Grilled onions made on 2/28/24 inside walk in cooler not date marked. Employee dated onions. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Employee discarded chemical. Corrected On-Site
Food safety inspection conducted on 2/28/2024 revealed 5 total violations (0 high priority, 4 intermediate, 1 basic).
Inspection on 10/25/2023
High Priority
3
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portioning cup in roasted peppers on prep line, removed Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf next to seasoning bins, removed Corrected On-Site
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Male employee in kitchen
- 08B-38-4:Basic - Food stored on floor. Bag of bread on floor of walk-in cooler, moved to shelf Corrected On-Site
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
- 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. 0ppm, no sanitizer chemical set up, replaced 50ppm Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (57F - Cold Holding), held less than 4 hours, placed in cooler **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato bisque (82F - Hot Holding) on steam table, reheated in microwave to minimum 165F Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top on rear counter used to cook raw beef for Philly sandwiches and reheat precooked sausage with no hood system
Food safety inspection conducted on 10/25/2023 revealed 10 total violations (3 high priority, 1 intermediate, 5 basic).