JIN JIN SUPER KING BUFFET

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead on floor in dry storage, 1 dead on floor in attic storage area. Roaches discarded and area cleaned and sanitized during inspection. Admin Complaint - From follow-up inspection 2026-04-15: No dead roaches observed at time of callback. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked lo mein and cream cheese filling in walk-in cooler. Chicken moved to bottom shelf during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in wait stations. All restocked at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At wait station near bathroom. Restocked at time of inspection. Corrected On-Site

Basic - Food stored on floor. Cases of wonton wrappers and cases of fish on floor in walk-in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Manager had knife washed and relocated. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled bus cart in wait station. Walk-in cooler door soiled.

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

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

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

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

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

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

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

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.

Basic - Grease receptacle lid open. Employee closed lid at time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment on back cook line.

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.

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

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

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. Handle area of upright 2 door cook line cooler soiled.

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

Basic - Floor area(s) covered with standing water. In walk-in cooler in front of freezer door.

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

Basic - Reuse of single-service or single-use articles. Paper sugar bag reused as a grease absorber for fried shrimp.

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.

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class extinguisher by back door.

High Priority - Food placed in soiled container/equipment. Observed cooked chicken stored in bus tub with mold like substance.

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.

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

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.

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

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

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

Basic - Food stored on floor. Observed containers of chicken, beef and noodles stored on floor of walk in freezer.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Basic - Observed 4 fly strips in kitchen with over 15 dead flies each. Manager discarded at time of inspection. Corrected On-Site

Basic - Rip in screen door in back kitchen, un sealed spaces around screen door.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash a plate in hand wash sink and return plate to sushi prep area. Discussed with manager, manager had employee take plate to dish pit for washing. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided employee reporting agreement form.

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed plate in sushi prep area hand wash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In wait station and in dish pit. Restocked at time of inspection. Corrected On-Site

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. Provided flyer with procedures.

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.

Basic - Employee preparing food in customer section of dining area. Employees making dumplings and wontons on table in banquet room. Managers had employees move to kitchen. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket area of back line 2 door upright soiled. Employee cleaned at time of inspection. Mold like substance on shelves in small walk-in cooler. Grease and food residue build up on back cook line paper towel dispenser. Employee discarded dispenser and mounted a new dispenser. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over chopped onions in walk-in cooler. Manager moved mushrooms to bottom. Corrected On-Site

High Priority - Dented/rusted cans present. Can of pizza sauce heavily dented with sharp creases in dent. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef and raw chicken stored over case of Napa cabbage in walk-in cooler. Manager moved cabbage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on ice scoops. Employees began washing scoops at time of inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sever station handwash sink. Restocked at time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. On back line between low reach in and prep table. Employee cleaned and relocated knife. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps between front double doors.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance. Manager has employee cleaning. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed Steele wool in hand sink in sushi area of kitchen. Repeat Violation

Basic - Food stored on floor. Observed noodles, cooking oil and soy sauce stored on kitchen and walk in cooler floor. Also observed cases of food in freezer walk in floor. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed soufflé cup in sugar container and cup in macaroni and cheese with no handle. Repeat Violation

Basic - Stored food not covered. Observed shrimp and chicken not covered in walk in cooler. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed chicken stored in walk in over celery and cantaloupe. Manager had employee rearrange cooler. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine in kitchen with mold like substance inside.

Intermediate - Handwash sink used for purposes other than handwashing. Observed green scrub pad and stainless steel scrub pad in hand wash sink. Manager threw away. 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. Observed time marked for holding food but no written plan available at time of inspection. Will provide time as a public health form. Repeat Violation

Basic - Food stored on floor. Observed noodles and sauce in floor in large buckets. Also observed cases of food in walk in freezer on floor. Manager had employee place on shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup in flour bin with handle side down, bowl inside lettuce container and plastic bowl inside macaroni in walk in with no handle. Manager removed all bowls. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed mixed cheese in reach in cooler not covered. Manager had employee cover. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp in prep sinks with no running water. Manager turned water on. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Ginger and soy sauce for self service in front of sushi prep area. Manager moved under sneeze guard at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and raw fish over ice burg lettuce and Napa cabbage in walk-in cooler. Whole raw chicken over mac and cheese in walk-in cooler. Items rearranged appropriately at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on crash cart 77F, per manager approximately 1 hour. Manager decided to hold under Time as a Public Health Control.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi or rice. Time as a Public Health Control form provided to operator.

Basic - Bowl or other container with no handle used to dispense food. Pint container used as scoop in Mac and cheese and bucket of sugar. Removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives on back line stored in dirty basket. Manager had items cleaned at time of inspection. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. On back line over prep table and make table. Removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi/habachi prep area reach in coolers, gaskets and bottoms. Cleaned at time of inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In back line low 2 door reach in. Employees cleaned at time of inspection. Corrected On-Site