JIN JIN #22

1132 John Sims Parkway

Florida, 32578

Okaloosa County County

★★★½☆ (3.8/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8875968

14-69-4:Basic - Ice buildup in prep area upright reach-in freezer. Heavy ice build up observed at time of the inspection. Repeat Violation
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Re packaged raw beef and pork over fries in prep area upright reach in freezer. Repeat Violation

Inspection #: Visit ID: 8790156

14-69-4:Basic - Ice buildup in reach-in freezer. Rear upright freezer Heavy Ice build up observed
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Rear storage area upright freezer - Raw beef ( repackaged ) over fries . All food frozen solid at time of the inspection.

Inspection #: Visit ID: 8594044

Inspection #: Visit ID: 8478685

03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Window make bar - breaded chicken 51/53/53, cream cheese 53/50, egg rolls 54F Per operator less than 4 hrs. Make bar discovered unplugged during the inspection. Make bar plugged in and ambient temperature dropped to 34F Re temps - breaded chicken 45/46 , cream cheese 48, egg rolls 48/49F Repeat Violation Warning

Inspection #: Visit ID: 8478536

Inspection #: Visit ID: 8353859

14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Rear Cook line make bar
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between rear preparation table and make bar. Knife removed and cleaned during the inspection. Corrected On-Site
08B-12-5:Basic - Stored food not covered. Cooked pork in walk in cooler
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rear Cook line make bar - raw beef 51/52, cooked pork 50, raw chicken 52, raw shrimp 48, rice noodles 53, Lo main noodles 44F Per operator above foods out of temperature less than 4 hrs. Operator advised to Ice TCS foods / or move to secondary cold hold unit for rapid cooling. Warning