JINYA RAMEN BAR

With 6 inspections documented, JINYA RAMEN BAR maintains a 2.5/5 food safety rating in OVIEDO. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

8 Summerlin Avenue

Orlando, Florida, 32801

South Eola

Orange County County

★★½☆☆ (2.5/5)

Based on 6 health inspection reports

All Inspection Reports

Visit ID: 13540619

Met Inspection Standards

3 high, 4 int, 2 basic

31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next to 3 compartment sink. Corrected On-Site
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - in front line hand sink Corrected On-Site
03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Seasoned eggs 100°. Operator reheated to 165° Corrected On-Site
41-10-4:High Priority - Toxic substance/chemical improperly stored. - floor cleaner stored next clean food equipment next to mop sink. Corrected On-Site
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - gallon milk Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - thawing raw ground burgers in hand sink on front line. Corrected On-Site
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strip
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid at front bar. Corrected On-Site

Visit ID: 10898664

Met Inspection Standards

2 high, 2 basic

13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
29-17-4:Basic - Waste line missing at soda gun holster. Corrected On-Site
03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - all house made sauces operator place correct time. Corrected On-Site Repeat Violation
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Visit ID: 10713112

Met Inspection Standards

1 high, 2 int, 2 basic

21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on make table . Corrected On-Site
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator changed the water second checked 200ppm . Corrected On-Site
03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Beans sprouts on time time no time marked operator stated that they pull it out of the color at 11 am which is less than 1.5 hours.
31B-03-4:Intermediate - No soap provided at handwash sink. The employee hand wash at the kitchen area . Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer at spray bottle no label at the kitchen.

Visit ID: 8762709

Met Inspection Standards

1 int, 1 basic

12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in kitchen low boy unit. Corrected On-Site
53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5-1-2-2021 Tayvon Hospitality .

Visit ID: 8506925

Met Inspection Standards

2 high, 1 int, 5 basic

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine
16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dish machine chlorine sanitizer zero ppm. Manager instructed employee to use machine in kitchen
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
08B-38-4:Basic - Food stored on floor. - bag in box Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink at front cook line. Employee cleaned Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shio Dare (TCS soup base) (78 - Cold Holding)
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. - emailed forms to manager

Visit ID: 8297153

Met Inspection Standards

1 basic