No 1 Jin Jin Kitchen
1239 Ariana St, Lakeland, FL 33803 · Permanent Food Service · License 6307437
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 8 complaint inspection7 high priority (1 fixed on the spot, 1 repeat), 5 intermediate (1 repeat), 10 basic (1 repeat)-68
- Emergency closure on Oct 8, still closedCounts in full until a follow-up lets the place reopen-35
- Safety score0
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 9, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
More time given
- First visitOct 8, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Make table cooks line : Cold holding cooked pork 45 , raw chicken 46, fresh garlic and oil 49, shrimp 49, cooked chicken 49, pork Wong tons 44, all items from previous day and stayed in reach in cooler over night.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make table cooks line : Cold holding cooked pork 45 , raw chicken 46, fresh garlic and oil 49, shrimp 49, cooked chicken 49, pork Wong tons 44, all items from previous day and stayed in reach in cooler over night. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Make table cooks line raw chicken over veggies and fresh garlic and oil . Raw shell eggs over sauces in walk in cooler bean sprouts
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
To go bags holding cooked meat
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. House hold bleach present in sanitizer bucket. Operator purchased approved chlorine sanitizer during inspection.
Fixed on the spotAdministrative complaint
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live on wall outside walk in cooler 1 live under three compartment sink 1 live on empty soy sauce bucket 9 live on exterior of oil containers 10 live on prep table 1 live on floor in back storage room 8 live under prep table
Roach excrement and/or droppings present.
Under prep tables Side of reach in freezer 2 roach casings under prep table
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk in cooler cooked chicken , noodles , cooked pork , egg rolls with no dates
Repeat violation
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Reviewed employee health and big six food borne illnesses. Provided handout
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Under cooks line
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. Two employees missing training
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Various items in walk in cooler ( cooked pork , cut veggies, sauces , raw chicken )
Food stored on floor.
In walk in cooler bean sprouts, raw chicken, bucket of onions on floor
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In bulk bins.
Equipment or utensils not designed or constructed in a durable manner.
Rusted racks in walk-in cooler Bottom of prep table heavy rusted
Hood filter missing from automatic fire suppression/exhaust system.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach in coolers Handles of reach in coolers
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Box of SS lids on floor
Reuse of single-service or single-use articles.
Reuse of single service cans
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
4 dead on floor under three compartment sink 5 dead on floor near reach in freezer 1 dead on floor by prep sink
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Under equipment Under cooks line In between equipment
Earlier inspections 1
B87Routine inspection6 violations, 1 high priority No follow-up needed
- First visitAug 18, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Using to go bags for food storage in walk-in cooler and reachin freezers
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Egg rolls and pasta in walk-in cooler.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink blocked by can trash. Operator removed trash can
No paper towels or mechanical hand drying device provided at handwash sink.
Bathroom. operator replaced paper towels
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Several food items on floor in walk-in cooler
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Cookline
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.
- Stop sale
- An order that the food can’t be sold or served.