JIN JIN 88 CHINESE RESTAURANT LLC #88

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over salads, raw beef over chopped onions. Items rearranged appropriately during inspection. Corrected On-Site Repeat Violation

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. Eggs on cook line. Operator marked eggs for time at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in kitchen. Restocked at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Food that the operator states is employee food, on various shelves in walking cooler.

Basic - Food-contact surface not smooth and easily cleanable. Plastic broken off of containers used to store prepped vegetables. Operator discarded broken containers.

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Employee removed knife at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice warmer table soiled. Debris under steam table. Walking cooler shelves soiled. Repeat Violation

Basic - Reuse of single-service or single-use articles. Establishment reusing styrofoam containers for wonton storage. Discussed with operator. Operator discarded containers during inspection. Corrected On-Site

Basic - Stored food not covered. Flour, and dried seaweed in dry storage not covered. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over miso paste. Raw calamari over cooked lo mein noodles. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler and on speed rack in walkin freezer.

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. Fried chicken and raw shell eggs held using time, no time marking. Per operator items placed on time approximately 1 hour prior. Items marked for time at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue buildup on interior of rice warmer insert. Manager cleaned item at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Boxes stored in front of hand wash sink on cook line, and other items stored inside sink. Manager removed items at time of inspection. Corrected On-Site

Basic - Accumulation of residues/mold like substance on dish racks.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and walking freezer door handles and upright freezer door handles soiled.

Basic - Current Hotel and Restaurant license not displayed. Displaying licenses that expired 6-1-25.

Basic - Equipment in poor repair. Rusted, dented, and dilapidated lid on chest freezer. Repeat Violation

Basic - Food stored on floor. Buckets of soy sauce on floor near back door.

Basic - Hole in swinging door to kitchen. Hole on interior of walk-in cooler door at bottom.

Basic - Ice buildup in reach-in chest freezer.

Basic - No waste receptacle installed at cook line handwash sink that is provided with disposable towels.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of msg tubs soiled. Food debris on rice warmer shelf. Mold like substance on shelves in walk-in cooler. Food debris on shelf under steam table. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons on cook line stored with food contact surface up. Manager had spoons inverted at time of inspection. Corrected On-Site

Basic - Stored food not covered. Miso paste and onions uncovered in walkin cooler. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed home style drill with mixer attachment. Repeat Violation

High Priority - Food placed in soiled container/equipment. Observed corn starch stored in soiled container. Per manager container last washed 2 days ago. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked chicken and cooked shrimp on cook line cooler. Raw chicken over eggs and carrots in walk-in cooler. Raw beef over chopped garlic in walk-in cooler. Employee rearranged items at time of inspection. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Corn starch stored in soiled container. Per manager container was last washed 2 days ago.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken cooling for 20 minutes per operator, down to 99F and down to 89F after an additional 50 mins. Operator moved chicken to freezer for rapid chilling. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dirty vegetable peelers hanging in prep area. Employee washed peelers at time of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Build up behind reach in cooler door handles.

Basic - Cardboard used to line nonfood-contact shelves near fryers.

Basic - Equipment in poor repair. Chest freezer door rusted and falling apart.

Basic - In-use knife/knives stored in cracks between cookline reach in cooler and prep table. Employee took knives to dish area for cleaning and relocating. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Soiled shelves over corn starch bags. Front of upright cooler doors soiled. Exterior of corn starch bins soiled. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons on cook line stored food contact surface up. Operator inverted spoons at time of inspection. Corrected On-Site

Basic - Stored food not covered. No cover over open bags of corn starch near dish washing area. Operator closed bags at time of inspection. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces in walk in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice bin with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic lid and silver scrub is pad in hand wash sink at sushi bar. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle in uncooked rice and bowls in panko mix. All with no handle. Manager removed all. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed drink on prep table in kitchen with open top. Manager put drink in dish area. Corrective Action Taken

Basic - Food stored on floor. Observed shrimp and vegetables stored on floor of walk in freezer. Manager had employee put all food on shelves. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of trash can holding uncooked rice with build up of food debris and water. Manager put to pin dish area to be cleaned. Corrective Action Taken

Basic - Standing water in floor drain/floor drain draining very slowly. Observed slow drain in kitchen floor. Manager states already called plumber and he is on his way. Plumber showed up during inspection and cleared drain. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license displayed is expired June 1, 2023.

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 beef in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing spoon in hand wash sink behind sushi bar.

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. Observed some training expired 12-17-23.

Basic - Equipment has mold like substance and is no longer cleanable. Observed dish racks, rice cooker top, and bus tubs with mold like substance and not able to be cleaned.

Basic - Food stored on floor. Observed chopsticks and soy sauce stored on floor of kitchen. Manager had employees put on shelves. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed mold like substance inside of ice machine.

High Priority - Container of medicine improperly stored. Observed containers of ibuprofen stored with other food items above cook line. Manager removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken stored over steak. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance inside ice machine and on can opener.

Basic - Food stored on floor. Observed soy sauce stored on floor. Manager put on shelf. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed bowl sitting in shrimp on cook line with no handle. Employee removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed build up of black substance on oven top.

Basic - Stored food not covered. Observed dried seaweed in dry storage area not covered. Employee covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour in dry storage per area not labeled. Manager had employee label. Corrected On-Site

High Priority - Food placed in soiled container/equipment. Dried kelp sitting on soiled shelf in dry storage. See stop sale.

High Priority - Food stored in ice used for drinks. Coffee creamer stored in ice machine. Creamer removed and ice dumped. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tub of raw chicken in walk-in above cooked noodles and cut lettuce. Operator rearranged at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Stop sale on ice due to coffee creamer stored in ice. Stop sale on dried kelp due to being stored on soiled shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs on crash cart held using time, no written plan, no time mark. Operator states less than 4 hours. Provided Time as a Public Health Control form to operator.

High Priority - Toxic substance/chemical improperly stored. Jug of soap sitting next to tub of shrimp thawing in 3 compartment sink. Operator moved soap. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of food residue on Flour tub for breading items. Cleaned at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by table with shelf. Operator moved items for access to hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at prep area hand wash sink. Paper towels restocked at time of inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pooled eggs on cookline and sushi rice held using time, no written plan, provided Time as a Public Health Control form to operator.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on three compartment sink.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over kitchen prep table above rice and chicken. Operator discarded fly tape at time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between cook line reach in and prep table. Kincaid removed and washed at time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line cleaned at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in kitchen prep area soiled. Shelf under steam table. Build up on back of freezer handle doors. Items cleaned at time of inspection. Grease/food debris on table under kitchen rice cooker, Reach in cooler gaskets, Exterior of microwave, Sides of cookline reach in cooler, speed rack near back door, dry storage shelves, #10 can shelf, dish washer racks, top of cookline stove, top of chest freezer outside walk-in freezer. Grease build up under cook line salamander shelf.