Jin Jin Food Corporation

7900 NW 27 Ave #D-24-A, Miami, FL 33147 · Permanent Food Service · License 2330239

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 30, 2026 (9 days ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Oct 30 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
3 high priority (fixed by the Oct 30 follow-up), 3 intermediate (1 fixed on the spot), 13 basic; basic violations cost 12 at most
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 3 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed salmon (62°F - Cold Holding); beef (62°F - Cold Holding) in the glass door reach in cooler. As per the owner the reach was empty and off he just turned it on and put the food in appropriately 1 hour ago.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed one live roach. The owner killed it.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed a large plastic container full of water in front of the hand washing sink. The owner removed it.
  Handwash sink used for purposes other than handwashing.
- Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
  Observed the tag above the crab salad spelled crab and establishment uses imitation crab. The owner relabeled it.
  Fixed on the spot
Basic13
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed several cases of food on the floor in the walk-in freezer rat.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed a tong handle touching the food at the sushi station.
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed several knives between the glass door cooler and preparation reach in cooler. The owner removed them.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed a thermos and a water bottle on a ciutting board. The manager removed them.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- 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.
  Observed the walk-in freezer and coolers fan guards, doors, gaskets, and handles soiled.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink at the kitchen entrance.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed in the men's restroom.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed throughout the kitchen.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed under the triple sinks and dishwasher.
  Floor soiled/has accumulation of debris.
  Observed throughout the kitchen.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.