Jinya Ramen Bar

8 N Summerlin Ave, Orlando, FL 32801 · Permanent Food Service · License 5811037

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Jul 15, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
5 high priority (3 fixed by the Jul 15 follow-up, 2 fixed on the spot), 2 intermediate, 1 basic
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Jul142026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitJul 15, 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 High priority
- 2 Intermediate
What was still cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  More time given
Intermediate2
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
  Required employee training expired for some employees.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 5 High priority
- 2 Intermediate
- 1 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.
  In all prep coolers on cook line: Cooked mushrooms, pork, beef, spinach, tofu, egg, chicken wonton, curry, impossible meat, rice, egg tartar, cooked mushrooms,; (45-60°F - Cold Holding) all less than 4hrs per operator. Operator put in ice bath for temperature recovery
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Boiled Eggs ; (119-127°F - Hot Holding) in steam well. Advised to reheat to 165°F for temperature recovery
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  -Chicken soup 77°F cooling 2.5hrs recheck 3.5hrs 55°F cooling Rice 88°F 2.75hrs in walk in cooler. Operator put in ice bath for cooling recovery.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee was prepping pork. food item fell on ground. After picking it up, employee took off gloves and went to don new gloves without washing hands I advised employee to wash hands and then put on gloves.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Operator is using a none Food grade , food service wiping towel to line egg containers. These towels are not made to be in direct contact with food. Advised to use food grade towels made for food contact surfaces
Intermediate2
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  -Unwashed strawberries over multiple ready to eat items and walk in cooler. Operator removed.
  Fixed on the spot
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.