Jin Jin 88 Chinese Restaurant LLC #88
11560 Panama City Beach Pkwy, Panama City Beach, FL 32413 · Permanent Food Service · License 1305369
What drove the grade
One live, small flying insect found around prep area.
How the score was calculated
- Starting score100
- Violations at the Jul 9 complaint inspection5 high priority (3 fixed by the Jul 10 follow-up, 2 fixed on the spot), 4 intermediate (3 fixed on the spot), 7 basic-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon over cooked shrimp and wasabi paste on sushi station. Employee moved ready to eat items to other side of cooler at time of inspection.
Fixed on the spot
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 freezer. Raw chicken moved to bottom at time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee scrubbed and cleaned handwash sink then stocked paper towels at hand wash sinks.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee handled cell phone then continued to handle utensils on cook line. Employee went out side and returned then handled peeled onions.
Code 35, Insects, rodents, pests and animals: One live, small flying insect found around prep area.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Mold like substance and debris around nozzles on soda fountain machine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Buckets of soy sauce stored in front of hand wash sink by back door. Buckets moved at time of inspection.
Fixed on the spot
No paper towels or mechanical hand drying device provided at both handwash sinks in kitchen restocked at time of inspection.
Fixed on the spot
No soap provided at both handwash sinks in kitchen.
Restocked at time of inspection.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Beef in reach in freezer and chicken in walk-in freezer. Covered at time of inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Scoop stored on soiled ladder by ice machine. Scoop washed and relocated during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves in walkin cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler gaskets and shelves soiled. Plant growing in dirty water sitting on top of sushi display cabinets. Exterior of storage tubs in walkin cooler soiled. #10 can rack soiled.
Buildup of food debris/soil residue on equipment door handles.
Soiled walk-in cooler and freezer doors.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin present.
Screen door with gaps at bottom and not self closing. Fly observed during inspection.
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Soiled leaf blower stored on top of box of teriyaki. Item removed during inspection. Soiled ladder in kitchen by ice machine.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.