Jerusalem Kosher Pizza

761 NE 167 St, North Miami Beach, FL 33162 · Permanent Food Service · License 2318901

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 19 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
1 high priority, 10 intermediate (1 fixed on the spot, 2 repeats), 9 basic (2 repeats); intermediate violations cost 18 at most
-35
Complaint after follow-up on Sep 29
Counts in full until a follow-up finds the problems fixed
-20
Safety score45

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep282026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitSep 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
- 1 High priority
- 5 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed hummus (47°F - Cold Holding); mozzarella cheese (48°F - Cold Holding); feta cheese (46°F - Cold Holding) stored in the walk in cooler over night.
  Administrative complaint
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 1 High priority
- 10 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed slice cheese (54°F - Cold Holding); hummus (56°F - Cold Holding); tomato salsa (54°F - Cold Holding); feta cheese (52°F - Cold Holding) stored in the walk in cooler. As per operator the door opens and closes constantly.
Intermediate10
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Observed cheese, veggie and white pizza used under time as a public health with no written procedures.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: 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.
  Observed Lorenzo hired 1 week ago with no knowledge of their responsibilities.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed storage containers with accumulated debris in the prep area.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed hot water in the establishment turned off, employee turned on during the inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed dirty dishes stored in the handwashing sink.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Repeat violation
  No soap provided at handwash sink.
  Repeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed cook with no employee training hired 3 years ago.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed containers of flour, bread crumbs and sugar with no name label.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In the walk in cooler.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cooking oil and plastic water bottles stored on the floor in the storage room.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed front counter reach in cooler with gaskets torn.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood with accumulated grease.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  In the kitchen and prep area.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  In the pizza station.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.