New Jin Jin Buffet
23038 Panama City Beach Pkwy, Panama City Beach, FL 32413 · Permanent Food Service · License 1305325
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 Aug 27 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 3 basic-18
- Safety score82
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 visitAug 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Fried plantains 109°F on buffet. Per manager plantains out approximately 30 mins. Manager had staff begin reheating item during inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over cooked chicken in cook line upright cooler. Manager moved raw chicken to bottom during 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 used broom and dust pan and then began handling clean utensils on cook line. Discussed with manager, manager had employee wash hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Paper bags used to absorb excess oil lining bottom of tub of chicken.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled pump sprayer in dish area. Per manager pump sprayer contains degreaser.
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Brocolli, cut cabbage, cut peppers, cut onions, imitation crab meat, and bread in walk-in cooler not covered. Items covered during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Speed rack in walk-in cooler soiled.
Code 24, Clean equipment storage and air drying: Salad bar/buffet plates not properly protected or inverted to prevent contamination.
Operator inverted plates during inspection.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.