DirtyFLRestaurant Inspection Data

JINYA RAMEN BAR

With 9 inspections documented, JINYA RAMEN BAR maintains a 2.5/5 food safety rating in ORLANDO. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

Summerlin Avenue
Orlando, Florida, 32801
Thornton Park
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13457301

Met Inspection Standards

2 int, 5 basic

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Fry baskets under soap and paper towel dispensers on line
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic lids on dish storage shelf
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. 2 cracked plastic lids on storage shelf. Operator discarded Corrected On-Site
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Ice cream in freezer. Operator covered. Corrected On-Site
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. -Fryer and dishwasher in outside hallway advised to discard
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan incomplete. Operator is holding raw eggs on time cintrol. Operator added to time plan Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

7/9/2025· 8mo ago

Visit ID: 10926942

Met Inspection Standards

2 high, 1 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle of soy sauce . Operator immediately labeled Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler: spring mix 52F cold holding less than 4hrs per operator. Operator immediately removed to walk in cooler for temperature recovery **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boiled eggs in steam well on line (106-124F - Hot Holding); less than 2hrs per operator. Advised to reheat to 165F for temperature recovery. Operator turned steamwell to hi. . **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with plan

1/13/2025· 1y 1mo ago

Visit ID: 8837640

Met Inspection Standards

1 high, 2 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone over clean dishes in ware washing area. Operator immediately removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher in kitchen. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over washed mushroom in walk in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar tested several times 00ppm chlorine. Operator adjusted sanitizer. Tested at 50ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder. Operator immediately cleaned Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dishwashers

7/30/2024· 1y 7mo ago

Visit ID: 8837171

Met Inspection Standards

2 high, 1 basic

  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lid on tuna and salmon containers . And on lemon lime containers at bar. Also 1 cracked lid in dish storage area - From follow-up inspection 2024-07-30: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Undercooked Eggs over cooked pork, garlic, ginger in walk in cooler, raw tuna, and shrimp over jarred kimchi in walk in cooler Raw chicken wonton over cooked noodles and other ready to eat items in prep cooler (corrected on site) - From follow-up inspection 2024-07-30: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seasoned Eggs 80F 1hr in steamwrll. Advised Oper to reheat to 165F for temperature recovery **Corrective Action Taken** - From follow-up inspection 2024-07-30: **Time Extended**

7/23/2024· 1y 7mo ago

Visit ID: 8757899

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on tuna and salmon containers . And on lemon lime containers at bar. Also 1 cracked lid in dish storage area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Undercooked Eggs over cooked pork, garlic, ginger in walk in cooler, raw tuna, and shrimp over jarred kimchi in walk in cooler Raw chicken wonton over cooked noodles and other ready to eat items in prep cooler (corrected on site)
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seasoned Eggs 80F 1hr in steamwrll. Advised Oper to reheat to 165F for temperature recovery **Corrective Action Taken**
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink in ware washing is disconnected. Oper is in process of repairs Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on cook line

1/30/2024· 2y 1mo ago

Visit ID: 8600778

Met Inspection Standards

1 int

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-01-30: **Time Extended**

1/29/2024· 2y 1mo ago

Visit ID: 8481487

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Plates and bowls in dish storage rack Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks over clean dishes in warewashing area. Operator immediately discarded Corrected On-Site
  • 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. Dish machine at bar 00ppm retested 100ppm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked bamboo chutes 2lbs Impossible meat 2lbs Temperature 45-52 in far right prep cooler. Overnight per operator . Operator discarded Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler far left cookline: Tofu Cooked corn Spinach Bok Choy cut Cabbage Cooked Noodles . All items 45F-54F . All items less than 4hours per operator. Operator moved to walk in cooler Cooked bamboo chutes 2lbs Impossible meat 2lbs Temperature 45-52 in far right prep cooler. Overnight per operator . Operator discarded **Corrective Action Taken** Warning
  • 11-26-1:Intermediate - 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 had employees complete form at time of inspection Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

8/24/2023· 2y 6mo ago

Visit ID: 8481065

Met Inspection Standards
  • N/A:No Violations Were Observed

8/23/2023· 2y 6mo ago

Visit ID: 8367753

Follow-up Inspection Required

1 high, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over make table reach in cooler Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of broccoli in walk in cooler stored over sauces Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork, cooked broccoli, cooked corn, impossible burgers, 47F-54F in make table reach in cooler less than 4 hours per operator. Operator put all items on ice for immediate temperature recovery. **Corrective Action Taken** Warning