DirtyFLRestaurant Inspection Data

NEW JIN JIN BUFFET

NEW JIN JIN BUFFET in PANAMA CITY BEACH has 7 health inspections on record with an overall food safety rating of 1.8/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 7 reports on file

23038 PANAMA CITY BEACH PKWY

Overall Food Safety Rating

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

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 13497588

Met Inspection Standards

3 high, 1 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Pan of ribs on floor in walk-in cooler. Removed from floor at time of inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves and fan guard. Mold like substance on exterior of bus pan over three compartment sink. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Spring rolls stored in plastic thank you bags.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon and raw shrimp in walk-in cooler. Items rearranged and stored appropriately at time of inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind cook line make table.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Small table with rice warmer blocking cook line hand wash sink. Items moved during inspection. Corrected On-Site Repeat Violation
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Boxes blocking back entrance. Items moved at time of inspection. Corrected On-Site

8/19/2025· 6mo ago

Visit ID: 10931241

Met Inspection Standards

2 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in dry storage area near server station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on pan used for clean plate storage on Buffett line.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Uncovered pan of crispy wontons on buffet counter. Manager placed wontons in pan with lid during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi reach in: imitation crab 51F, cream cheese 47F, per manager items in cooler for less than 1 hour. Items moved to colder unit during inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by rice warmer. Manager moved rice warmer during inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Lids stored in dish area hand wash sink. Lids removed at time of inspection. Corrected On-Site

2/17/2025· 1y ago

Visit ID: 9001811

Met Inspection Standards

4 high, 1 int, 3 basic

  • 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

10/11/2024· 1y 5mo ago

Visit ID: 8766413

Met Inspection Standards

1 high, 1 int, 2 basic

  • 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.

3/22/2024· 1y 11mo ago

Visit ID: 8565376

Met Inspection Standards

3 high, 1 int, 2 basic

  • 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 bowls with no handle in seasonings. Manager removed all. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed egg rolls stored in non food- grade bags.
  • 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 over cut onions and raw beef. Manager moved beef and onions. 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. No time marked for sushi and honeydew on cold bar. Manager states changed right after lunch- about 1hour and marked time. **Corrective Action Taken**
  • 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.

12/5/2023· 2y 3mo ago

Visit ID: 8564985

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

12/4/2023· 2y 3mo ago

Visit ID: 8369739

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on speed racks in walk-in cooler.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 01B-01-4:High Priority - Dented/rusted cans present. 2 cans of oyster sauce heavily dented with sharp creases. See stop sale.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Crispy wontons and chopped green onions unprotected at buffet. Manager placed items behind sneeze guard during inspection. Corrected On-Site
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered raw, no proof of parasite destruction or aquaculture. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker in front of cook line hand wash sink. Manager moved at time of inspection. Corrected On-Site
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Back door to establishment by bathrooms blocked by boxes. Operator removed boxes during inspection. Corrected On-Site