Jin Jin Fusion INC
7901 Front Beach Rd, Panama City Beach, FL 32407 · Permanent Food Service · License 1303462
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection6 high priority (3 no follow-up needed, 3 fixed on the spot, 3 repeats), 1 intermediate (fixed on the spot), 6 basic (2 repeats)-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Miso 130°F, reheated to 189°F,
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork over mayonnaise, raw chicken over celery, in walk-in cooler.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: 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 repaired machine during inspection. Tested at 100ppm.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
By dish washer.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Lysol spray disinfectant stored on prep table. Oven cleaner hanging on crash cart. Wd40 on shelf over corn starch. Chemicals moved during inspection.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired 6-1-26
Intermediate1
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink by back door not working/unable to dispense soap.
Operator provided bottle of soap at sink at time of inspection.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Oyster sauce and ketchup in walk-in cooler. Raw chicken and wontons in walk-in freezer.
Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
Home drill with mixer attachment in prep area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grease/residue build up on drill in prep area. Soiled gasket area on 1 door cook line reach in cooler. Mold like substance on walk-in cooler shelf covering.
Repeat violation
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Bug light installed over dry storage shelf with cashews and dry beans. Manager moved food at time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Above dish area.
Repeat violation
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.