DirtyFLRestaurant Inspection Data

JINJIN 12 LLC

JINJIN 12 LLC has 6 health inspections on file for its PERRY location, with an overall rating of 2.5/5. Food safety practices have remained consistent.

2060 S JEFFERSON ST

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/15/2025

Inspection #: Visit ID: 10899225

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Pot with no handle in teriyaki sauce. Removed during inspection. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink removed. 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. Egg rolls put out at 2:00 pm, time mark changed . Corrected On-Site

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10815742

  • 08B-12-5:Basic - Stored food not covered. Egg rolls in walk-in cooler.
  • 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. New chicken and rice not correctly marked with new time.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls.

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8780576

  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Scoop made from cut down plastic jug.
  • 08B-12-5:Basic - Stored food not covered. Sheet trays of frozen breaded shrimp in chest freezer.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Pot with corn starch.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 49°F, chicken 46°F, Less than 4 hours per operator.

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8565434

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in sauce.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 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 on cook line.
  • 08B-48-4:Basic - Employee preparing food in customer section of dining area. Shelling beans.
  • 08B-38-4:Basic - Food stored on floor. Bag of uncooked rice. Properly stored during inspection. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Items in reach-in freezer. Covered during inspection. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cooked chicken. Properly stored during inspection. Corrected On-Site

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8576918

  • N/A:No Violations Were Observed

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8390433

  • 08B-38-4:Basic - Food stored on floor. Uncooked bag of rice on floor in kitchen.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pot handle in contact with noodles in pan.
  • 08B-12-5:Basic - Stored food not covered. Meat in chest freezer, pot of salt on cook line. Both covered during inspection. Corrected On-Site Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Pot of salt on cook line.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over sauce. Properly stored during inspection. 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. Rice on buffet at 111° less than 4 hours per operator. Discarded and new rice put out at 141°. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.