Jin Jin Super King Buffet

9802 Front Beach Rd, Panama City Beach, FL 32407 · Permanent Food Service · License 1305468

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Jul 8, 2026

What drove the grade

Hand wash sink in back cook line splashing onto floor.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 complaint inspection
5 high priority (1 fixed by the Jul 8 follow-up, 4 fixed on the spot), 3 intermediate (2 fixed on the spot), 8 basic (4 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 · 2 visits

Jul72026

Complaint inspection

16 violations found · Inspector came back once

Follow-up visitJul 8, 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 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 5 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Boiled shrimp 56°F, mussels 56°F, shredded cheese 51°F, per operator items on buffet approximately 1 hour.
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spot
- 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 connected new container of chlorine to machine and primed. Tested at 100ppm.
  Fixed on the spot
- Code 28, Sewage and wastewater disposal: Hand wash sink in back cook line splashing onto floor.
  Manager fixed pipe under sink and it no longer leaks.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Wd40 stored next to cayenne pepper shakers. Operator removed chemical from area during inspection.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soiled ice scoop. Can opener soiled. Items washed during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink in dish pit.
  Restocked during inspection.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled pump sprayer. Per manager, sprayer contains degreaser.
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  King crab legs not covered in freezer. Sesame seeds not covered on dry storage shelf.
  Repeat violation
  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.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
  Crack in plastic tub used for storing chicken.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: 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.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Worn concrete floor in walk-in cooler.
  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.
  Repeat violation
Official report, on the Florida DBPR website

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.