NEW JIN JIN BUFFET
23038 PANAMA CITY BEACH PKWY
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's eggs and cabbage stored in reach in cooler with potstickers and tartar sauce. Employee items removed from cooler at time of inspection. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves, fan guards, and speed rack soiled. Sushi reach in cooler door gaskets soiled.
- 08B-12-5:Basic - Stored food not covered. Whole crabs in walk-in freezer not covered. Crabs covered at time of 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. Machine primed and tested at 100ppm. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed spring rolls stored in plastic Togo bags in reach in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of bucket of ice cream in walk-in freezer. Raw eggs stored over tartar sauce in cook line reach in. Raw salmon stored over imitation crab meat in sushi station reach in. All items rearranged appropriately during inspection. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter: cooked chicken 46F, per operator chicken out for approximately 1 hour. Manager moved chicken to walk-in cooler. **Corrective Action Taken**
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Stem thermometer showing 28F in ice water. Thermometer calibrated at time of inspection. **Corrected On-Site**
Food safety inspection conducted on 2/17/2025 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 10/11/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 40-04-4:Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed toothpaste and toothbrush stored next to dishes on cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet rags on buffet and two wet rags in server area on counter. Manager moved all rags to sanitizer bucket. **Corrected On-Site**
- 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 wings stored over shrimp and pork. Also observed raw pork stored over cooked chicken. Manager had employee move all items in correct order. **Corrected On-Site**
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water nozzle not working on hand wash sink next to grill station. Employee turned hot water nozzle on with a wrench. Manager states will call plumber to fix.
Food safety inspection conducted on 10/11/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).