JIN JIN SUPER KING BUFFET
9802 FRONT BEACH RD, Panama City Beach FL 32407 · 850-238-8589
Last inspected Jul 8, 2026 · 12 visits since November 2023
JUL 25
SEP 25
DEC 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food placed in soiled container/equipment. Observed cooked chicken stored in bus tub with mold like substance.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2026027665 | Apr 14, 2026 | Jul 27, 2026 | $120 |
| 6--2019037107 | Jul 16, 2019 | Aug 6, 2019 | $800 |
| 6--2017045233 | Sep 13, 2017 | Oct 17, 2017 | $400 |
Inspection history
12 visits, newest first
Jul 8, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 7, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
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. Operator connected new container of chlorine to machine and primed. Tested at 100ppm.
Hand wash sink in back cook line splashing onto floor. Manager fixed pipe under sink and it no longer leaks.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over broccoli in walk-in cooler. Chicken moved during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled shrimp 56F, mussels 56F, shredded cheese 51F, per operator items on buffet approximately 1 hour.
Toxic substance/chemical improperly stored. Wd40 stored next to cayenne pepper shakers. Operator removed chemical from area during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled ice scoop. Can opener soiled. Items washed during inspection.
No soap provided at handwash sink in dish pit. Restocked during inspection.
Spray bottle containing toxic substance not labeled. Unlabeled pump sprayer. Per manager, sprayer contains degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Building components, attachments or fixtures in poor repair. Walkin freezer door in disrepair, insulation exposed.
Floor in walk-in cooler soiled/has accumulation of debris.
Food stored on floor. Cases of shrimp and cases of egg rolls on floor in walk-in freezer. Cases and tubs of raw chicken on floor in walk-in cooler.
Food-contact surface not smooth and easily cleanable. Crack in plastic tub used for storing chicken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice warmer soiled. Walk-in cooler shelves soiled. Mold like substance on wood shelf under prep table. Soiled plastic curtains by front line. Mold like substance on sushi station reach in cooler gaskets. Grease build up inside unused reach in cooler near fry area. Grease/residue on side of oven by fryers.
Stored food not covered. King crab legs not covered in freezer. Sesame seeds not covered on dry storage shelf.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Worn concrete floor in walk-in cooler.
Apr 15, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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.
Apr 14, 2026Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority0 Intermediate6 Basic
Show 7 findings ▾
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.
Employee preparing food in customer section of dining area. Closed section of dining room used for prep. Observed wonton wrappers and pan of ground pork on table. Tables lined with plastic wrap. Operator states employees preparing to make wontons. No hand wash sink in this area. Floors and walls not smooth and easily cleanable. All items moved back to kitchen for prep,
Floor soiled/has accumulation of debris. Grease/residue on stairs.
Food stored on floor. Bags of rice stored on stairs. Rice placed on rack 6 inches off floor during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dried rice under rice warmer on buffet. Walk-in cooler shelves soiled.
Stored food not covered. Crispy wontons uncovered in dry storage.
Flammables stored/debris present in attic/basement. For reporting purposes only. Can of gasoline in attic storage area.
Dec 29, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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.
No paper towels or mechanical hand drying device provided at handwash sinks in wait stations. All restocked at time of inspection.
No soap provided at handwash sink. At wait station near bathroom. Restocked at time of inspection.
Food stored on floor. Cases of wonton wrappers and cases of fish on floor in walk-in freezer.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled bus cart in wait station. Walk-in cooler door soiled.
Sep 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority0 Intermediate7 Basic
Show 13 findings ▾
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. Sanitizer primed during inspection, tested at 50ppm.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee prepared sushi roll with raw tuna and then made a roll containing no raw ingredients without washing hands or changing gloves. See stop sale.
Raw animal food stored over or with unwashed produce. Raw shrimp over broccoli and mushrooms in walk-in cooler. Raw shrimp moved to bottom shelf at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. Employee prepared sushi roll with raw tuna and then made a roll containing no raw ingredients without washing hands or changing gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 132F on buffet. Per manger less than 1 hour. Chicken wings returned to kitchen for reheating.
Ceiling/ceiling tile shows damage or is in disrepair. Missing/broken ceiling tiles by door to kitchen near hibachi area.
Equipment in poor repair. Bottom of walk-in freezer door in disrepair.
Food stored on floor. Case of chicken wings, tubs of ice cream and box of shrimp on floor in walk-in cooler. Tub of chicken on floor in walk-in cooler. Bags of rice on steps.
In-use knife/knives stored in cracks between pieces of equipment. Butcher knife stored in space between back line cooler and prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris in space between back line prep table and reach in cooler. Mold like substance on gasket area on upright back line prep cooler. Soiled chest freezer on front line.
Soiled steps going up to attic.
Stored food not covered. Tub of Mac and cheese and tub of pork not covered in walk-in cooler. Employees covered items during inspection.
Portable fire extinguisher gauge in red zone. For reporting purposes only. K class by back door in recharge zone.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
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.
Employee washed hands with no soap after handling drain pipe. Discussed with manager. Manager had employee rehash hands with soap.
Hand wash sink draining in to floor on back cook line. Employee reattached pipe to sink and longer drains on floor.
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.
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.
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.
No soap provided at handwash sink in hibachi station and in wait station near bathroom. Soap restocked at time of inspection.
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.
Grease receptacle lid open. Employee closed lid at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment on back cook line.
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.
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.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 10 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Manager sent can opener to dish for washing.
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.
Buildup of food debris/soil residue on equipment door handles. Handle area of upright 2 door cook line cooler soiled.
Employee preparing food in customer section of dining area. Dumplings being made on dining room table. Employee took dumplings to kitchen for prep.
Floor area(s) covered with standing water. In walk-in cooler in front of freezer door.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Manager sent knife to dish pit for cleaning and relocating.
Reuse of single-service or single-use articles. Paper sugar bag reused as a grease absorber for fried shrimp.
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.
Aug 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Food placed in soiled container/equipment. Observed cooked chicken stored in bus tub with mold like substance.
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.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin with mold like substance.
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.
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.
Food stored on floor. Observed containers of chicken, beef and noodles stored on floor of walk in freezer.
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.
Stored food not covered. Observed bus tub of fried wonton in dry storage area with no cover. Manager put plastic wrap over bus tub.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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.
Handwash sink used for purposes other than handwashing. Observed hand wash sink with sanitizer bucket in it in server station. Manager removed bucket.
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.
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.
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.
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.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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.
Observed 4 fly strips in kitchen with over 15 dead flies each. Manager discarded at time of inspection.
Rip in screen door in back kitchen, un sealed spaces around screen door.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.