A mathematical model was developed for predicting the growth kinetics of Listeria monocytogenes in tryptic soy broth (TSB) as a function of combined effects of temperature, pH, and NaCl. The TSB containing four different concentrations of NaCl (2, 4, 5, and $10\%$) was initially adjusted to six different pH levels (pH 5, 6, 7, 8, 9, and 10) and incubated at 4, 10, 25, or 37$^{circ}C$. In all experimental variables, the primary growth curves were well fitted ($r^{2}$=0.982 to 0.998) to a Gompertz equation to obtain the lag time (LT) and specific growth rate (SGR). Surface response models were identified as appropriate secondary models for LT and SGR on the basis of coefficient determination ($r^{2}$=0.907 for LT, 0.964 for SGR), mean square error (MSE=3.389 for LT, 0.018 for SGR), bias factor ($B_{1}$B,=0.706 for LT, 0.836 for SGR), and accuracy factor ($A_{f}$=1.567 for LT, 1.213 for SGR). Therefore, the developed secondary model proved reliable predictions of the combined effect of temperature, NaCl, and pH on both LT and SGR for L. monocytogenes in TSB.