DirtyFLRestaurant Inspection Data

JIN JIN SUPER KING BUFFET

With 7 documented inspections, JIN JIN SUPER KING BUFFET in PANAMA CITY BEACH has achieved a 1.8/5 food safety rating. Recent inspections show improving food safety practices.

9802 Front Beach Road
Florida, 32413
Bay County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/9/2025

Inspection #: Visit ID: 13513284

  • N/A:No Violations Were Observed

Inspection Date: 9/5/2025

Inspection #: Visit ID: 13497029

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing/broken ceiling tiles by door to kitchen near hibachi area.
  • 14-11-5:Basic - Equipment in poor repair. Bottom of walk-in freezer door in disrepair.
  • 08B-38-4:Basic - Food stored on floor. Case of chicken wings, tubs of ice cream and box of shrimp on floor in walk-in cooler. Tub of chicken on floor in walk-in cooler. Bags of rice on steps.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Butcher knife stored in space between back line cooler and prep table.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris in space between back line prep table and reach in cooler. Mold like substance on gasket area on upright back line prep cooler. Soiled chest freezer on front line.
  • 36-73-4:Basic - Soiled steps going up to attic.
  • 08B-12-5:Basic - Stored food not covered. Tub of Mac and cheese and tub of pork not covered in walk-in cooler. Employees covered items during inspection. 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. Tested at 0ppm. Sanitizer primed during inspection, tested at 50ppm. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee prepared sushi roll with raw tuna and then made a roll containing no raw ingredients without washing hands or changing gloves. See stop sale. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over broccoli and mushrooms in walk-in cooler. Raw shrimp moved to bottom shelf at time of inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. Employee prepared sushi roll with raw tuna and then made a roll containing no raw ingredients without washing hands or changing gloves.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 132F on buffet. Per manger less than 1 hour. Chicken wings returned to kitchen for reheating. **Corrective Action Taken**
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. K class by back door in recharge zone.

Inspection Date: 7/28/2025

Inspection #: Visit ID: 10907709

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair by door to kitchen near bathrooms. Door to kitchen near bathrooms damaged. Freezer door in disrepair.
  • 33-29-4:Basic - Grease receptacle lid open. Employee closed lid at time of inspection. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on back cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Upright prep cooler and upright fry station cooler soiled with mold like substance. Plastic doorway curtains by sushi bar soiled.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut jalapeños in walk-in cooler. Employee moved mushrooms to bottom shelf. 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. Tested at 0ppm. Manager connected a new bucket of chlorine and primed machine, retested at 100ppm. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap after handling drain pipe. Discussed with manager. Manager had employee rehash hands with soap. Corrected On-Site
  • 28-13-5:High Priority - Hand wash sink draining in to floor on back cook line. Employee reattached pipe to sink and longer drains on floor. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over broccoli in walk-in cooler. Raw shrimp moved at time of inspection. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs on counter near wok station, ambient temp 83F, per manager eggs out approximately 30 minutes. Eggs returned to walk-in cooler at time of inspection. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Upright reach in cooler in front of hand wash sink near hibachi grill. Cooler moved at time of inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in hibachi station and in wait station near bathroom. Soap restocked at time of inspection. Corrected On-Site

Inspection Date: 3/19/2025

Inspection #: Visit ID: 8749643

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handle area of upright 2 door cook line cooler soiled.
  • 08B-48-4:Basic - Employee preparing food in customer section of dining area. Dumplings being made on dining room table. Employee took dumplings to kitchen for prep. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. In walk-in cooler in front of freezer door.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Manager sent knife to dish pit for cleaning and relocating. **Corrective Action Taken**
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Paper sugar bag reused as a grease absorber for fried shrimp.
  • 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under hot water. Cream cheese 51F thawing in prep sink under 110 degree water, per operator cheese in sink for approximately 30 mins. Moved to walk-in cooler during inspection.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bug spray stored next to blender and over food prep table in prep area. Bug spray moved at time of inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Manager sent can opener to dish for washing. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Upright reach in cooler in front of hand wash sink on front line. Cooler moved at time of inspection. Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. K class extinguisher by back door.

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8839955

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin with mold like substance.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl in Mac and cheese and dry rice used for portioning. Manager threw both bowls away. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked while still wet. Manager had employees rehash and keep separate until dry. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Observed containers of chicken, beef and noodles stored on floor of walk in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils for grill in standing water at 128F. Manager placed water pan on edge of grill to bring to temp. **Corrective Action Taken** Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed bus tub of fried wonton in dry storage area with no cover. Manager put plastic wrap over bus tub. Corrected On-Site
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Observed cooked chicken stored in bus tub with mold like substance.
  • 01B-32-4:High Priority - Food stored in a container that has mold like substance on it. See stop sale. Observed cooked chicken being held in bus tub with mold like substance.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over sauce and raw beef over lettuce. Also raw chicken over raw beef. Manager put all chicken on bottom shelves. Corrected On-Site Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8553473

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed soufle cup in sugar and small plastic container in rice. Both with no handle. Manager removed both and threw away. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas used at hibachi grill in standing water at 85F. Manager had employee change water to hot water. **Corrective Action Taken**
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper installed over prep table and cutting board storage. Manager states they have a new pest company and will not use device anymore. She unplugged. **Corrective Action Taken**
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed bleach and soap in sanitizer bucket. Manager had employee change bucket to just bleach. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw tilapia in reach in cooler and raw steak stored over RTE jello in walk in cooler. Manager switched chicken to bottom and moved steak to another shelf. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with sanitizer bucket in it in server station. Manager removed bucket. Corrected On-Site

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8389283

  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly strips placed over prep tables and storage shelves in kitchen. Manager removed all strips at time of inspection. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table in back prep area. Manger removed and sent to dish pit at time of inspection. Corrected On-Site
  • 35A-06-4:Basic - Observed 4 fly strips in kitchen with over 15 dead flies each. Manager discarded at time of inspection. Corrected On-Site
  • 35B-13-4:Basic - Rip in screen door in back kitchen, un sealed spaces around screen door.
  • 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. Sushi rice time not written down. Manager wrote time down at time of inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food particles inside meat grinder in prep area. Employee cleaned grinder at time of inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by hibachi grill blocked by cooler. Cooler moved at time of inspection. Corrected On-Site
  • 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. 1 employee working with no proof of agreement. Employee signed agreement at time of inspection. Corrected On-Site