JINYA RAMEN BAR
8 N SUMMERLIN AVE, Orlando FL 32801 · 407-704-1825
Last inspected Jul 15, 2026 · 11 visits since August 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boiled Eggs; (119-127F - Hot Holding) in steam well. Advised to reheat to 165F for temperature recovery
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was prepping pork. food item fell on ground. After picking it up, employee took off gloves and went to don new gloves without washing hands I advised employee to wash hands and then put on gloves.
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.
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.
Jul 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Chicken soup 77F cooling 2.5hrs recheck 3.5hrs 55F cooling Rice 88F 2.75hrs in walk in cooler. Operator put in ice bath for cooling recovery.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was prepping pork. food item fell on ground. After picking it up, employee took off gloves and went to don new gloves without washing hands I advised employee to wash hands and then put on gloves.
Non-food grade paper/paper towel used as liner for food container. Operator is using a none Food grade, food service wiping towel to line egg containers. These towels are not made to be in direct contact with food. Advised to use food grade towels made for food contact surfaces
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In all prep coolers on cook line: Cooked mushrooms, pork, beef, spinach, tofu, egg, chicken wonton, curry, impossible meat, rice, egg tartar, cooked mushrooms,; (45-60F - Cold Holding) all less than 4hrs per operator. Operator put in ice bath for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boiled Eggs; (119-127F - Hot Holding) in steam well. Advised to reheat to 165F for temperature recovery
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.
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.
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed strawberries over multiple ready to eat items and walk in cooler. Operator removed.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan incomplete. Operator is holding raw eggs on time cintrol. Operator added to time plan
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.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Fry baskets under soap and paper towel dispensers on line
Equipment and utensils not properly air-dried - wet nesting. Plastic lids on dish storage shelf
Food storage container/container lid cracked or broken. 2 cracked plastic lids on storage shelf. Operator discarded
Uncovered food stored near sink exposed to splash. Ice cream in freezer. Operator covered.
Unnecessary items/unused equipment on the premises. -Fryer and dishwasher in outside hallway advised to discard
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler: spring mix 52F cold holding less than 4hrs per operator. Operator immediately removed to walk in cooler for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boiled eggs in steam well on line (106-124F - Hot Holding); less than 2hrs per operator. Advised to reheat to 165F for temperature recovery. Operator turned steamwell to hi..
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with plan
Working containers of food removed from original container not identified by common name. Spray bottle of soy sauce. Operator immediately labeled
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar tested several times 00ppm chlorine. Operator adjusted sanitizer. Tested at 50ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder. Operator immediately cleaned
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. Dishwashers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone over clean dishes in ware washing area. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over washed mushroom in walk in cooler.
Working containers of food removed from original container not identified by common name. Sugar container.
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Undercooked Eggs over cooked pork, garlic, ginger in walk in cooler, raw tuna, and shrimp over jarred kimchi in walk in cooler Raw chicken wonton over cooked noodles and other ready to eat items in prep cooler (corrected on site)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seasoned Eggs 80F 1hr in steamwrll. Advised Oper to reheat to 165F for temperature recovery
Food storage container/container lid cracked or broken. Cracked lid on tuna and salmon containers. And on lemon lime containers at bar. Also 1 cracked lid in dish storage area
Jul 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Undercooked Eggs over cooked pork, garlic, ginger in walk in cooler, raw tuna, and shrimp over jarred kimchi in walk in cooler Raw chicken wonton over cooked noodles and other ready to eat items in prep cooler (corrected on site)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seasoned Eggs 80F 1hr in steamwrll. Advised Oper to reheat to 165F for temperature recovery
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink in ware washing is disconnected. Oper is in process of repairs
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on cook line
Food storage container/container lid cracked or broken. Cracked lid on tuna and salmon containers. And on lemon lime containers at bar. Also 1 cracked lid in dish storage area
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 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. Dish machine at bar 00ppm retested 100ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked bamboo chutes 2lbs Impossible meat 2lbs Temperature 45-52 in far right prep cooler. Overnight per operator. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler far left cookline: Tofu Cooked corn Spinach Bok Choy cut Cabbage Cooked Noodles. All items 45F-54F. All items less than 4hours per operator. Operator moved to walk in cooler Cooked bamboo chutes 2lbs Impossible meat 2lbs Temperature 45-52 in far right prep cooler. Overnight per operator. Operator discarded
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. Operator had employees complete form at time of inspection
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Plates and bowls in dish storage rack
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks over clean dishes in warewashing area. Operator immediately discarded
Aug 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork, cooked broccoli, cooked corn, impossible burgers, 47F-54F in make table reach in cooler less than 4 hours per operator. Operator put all items on ice for immediate temperature recovery.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over make table reach in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Box of broccoli in walk in cooler stored over sauces
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.