JJ'S MARKET & DELI
10535 GANDY BLVD, Saint Petersburg FL 33702
Last inspected Jul 28, 2026 · 11 visits since October 2023
FEB 25
APR 25
AUG 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $405
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019037527 | May 17, 2019 | Dec 27, 2019 | $205 |
| 3--2019013506 | Jan 15, 2019 | Apr 16, 2019 | $200 |
Inspection history
11 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cooked cracked two eggs then continued to cook without handwashing. Educated washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side reach in cooler sliced ham (50F - Cold Holding); cut into slices tomato (49F - Cold Holding); chicken salad (46F - Cold Holding); cut leafy greens (47F - Cold Holding); sliced provolone (50F - Cold Holding); sliced mozzarella (50F - Cold Holding) Was able to provide had taken temp at 8 am moved all items to walk in cooler.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Squeeze bottles garlic and mayo (56F - Cold Holding) Put ice in bottom. Educated Put into bottom reach in cooler
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
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. 11 employees
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meat loaf in reach in freezer no date mark of when prepared or frozen. Put label on
Current Hotel and Restaurant license not displayed. Old ownership name on
May 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. WC bucket near three compartment sink was at 200+ppm now at 50ppm
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Rinse temperature at 127 degrees.
Stored food not covered. Beef steak in reach in freezer not covered
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Women rest room. Employee replaced
Carbon dioxide/helium tanks not adequately secured. Back rear restroom side of employee walk way.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 3lb can cream of chicken soup is dented at seam. Located on shelf in kitchen.
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
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.
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.
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.
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.
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.
No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
Reach-in cooler on cooks line shelves have accumulation of soil residues.
Soiled dry wiping cloth in use on top of cutting board on reach-in cooler on cooks line.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
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.
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.
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.
Spray bottle containing toxic substance not labeled. Employee discarded chemical.
Current Hotel and Restaurant license not displayed.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 10 findings ▾
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
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
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
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine
Bowl or other container with no handle used to dispense food. Portioning cup in roasted peppers on prep line, removed
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
Employee with ineffective hair restraint while engaging in food preparation. Male employee in kitchen
Food stored on floor. Bag of bread on floor of walk-in cooler, moved to shelf
Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
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
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.