Jin Ju Korean Grill & Sushi
Last inspected: Dec 16, 2025
86
Score
Jin Ju Korean Grill & Sushi appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Dec 16, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly two violations before.
“Dishmachine chlorine sanitizer not” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader St. Petersburg restaurant scene, where the average is 77, this is a stronger showing. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at front bar with mold like substance **Repeat Violation** **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour container. Operator removed **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef observed thawing at room temp. Operator moved to refrigeration **Repeat Violation** **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
06-01-5
86
Dec 10, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - 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. Dish machine tested at 0PPM. Operator attempted to prime unit, however was unable to achieve 50 ppm. Discussed with operator to utilize three compartment sink until repaired. **Warning**
22-41-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at front bar with mold like substance **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour container. Operator removed **Warning**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator replaced water with hot water at 174F. **Corrected On-Site** **Warning**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef observed thawing at room temp. Operator moved to refrigeration **Repeat Violation** **Warning**
06-01-5
70
Jun 26, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior faucet with dual head has only one vacuum breaker. Discussed with operator to place another at the faucet without.
29-34-4
High Priority - Raw animal food stored over or with unwashed produce. Raw tuna stored over unwashed produce in rear walk in cooler. Employee relocated. **Corrected On-Site**
08A-04-5
High Priority - Live, small flying insects found one live fly observed behind the sushi counter.
35A-02-7
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Three compartment sink tested at improper ppm. Operator stated test strips are on site. Sanitizer was then corrected to proper ppm.
16-33-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Roe in the sushi bar front counter not date marked with the date it was thawed. Date marking observed for the date it was frozen. Explained to operator to date mark with the date the items are thawed. Operator corrected. **Corrected On-Site**
02C-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in front of cook line in kitchen with old food residue.
22-16-4
Basic - Single-service articles improperly stored. Plastic cups stored on floor behind front bar next to ice machine. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Raw bacon wrapped scallops located in rear walk in cooler stored uncovered. Employee corrected. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Sushi fish observed behind the sushi counter improperly thawing. Discussed thawing techniques with manager and employee moved the frozen items into the walk in to thaw. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in located in rear exterior walk in.
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine behind front bar observed with black mold like substance
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Operator had license stored in a folder. Discussed with operator to display. **Corrected On-Site**
50-09-4
33
Jan 23, 2025
Routine - Food
No violations found.
100
Jan 9, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - 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. 3 runs on dishwasher machine 0 ppm chlorine. 3 compartment sink was already set up with 50 ppm chlorine **Corrective Action Taken**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in zip lock bags over beef on shelf in walk in cooler
08A-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Container of shrimp in standing water on shelf in kitchen
06-01-5
70
Aug 9, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
78
May 13, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two water hoses connected to water faucet at rear of kitchen without vacuum breakers. **Warning**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Three unlabeled spray bottles in front counter area. Operator labeled spray bottles. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Establishment mop sink is not curbed on all sides. **Warning**
29-27-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Food stored on floor. 5 gallon bucket of tuna is stored on floor in walk-in cooler. Operator removed item from floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Reuse of single-service or single-use articles. Reuse of plastic containers on shelf near dishmachine. **Repeat Violation** **Warning**
25-32-4
64
Mar 6, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed machine. Re tested 50ppm **Corrected On-Site**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing pans in three-compartment sink then storing them on shelf without sanitizing equipment. Discussed with operator proper warewashing procedures. Employee removed pans rewashed and sanitized. **Corrected On-Site**
22-45-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloves on hands, storing boxes in walk-in cooler, then return to kitchen and begin preparing plates, touching raw meats without discarding gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed operator washing thermometer in hand wash sink on cooks line.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon not identified on menu as being served undercooked. Operator placed an asterisk beside item on menu. **Corrected On-Site**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle on cart at rear exit of kitchen containing toxic substance not labeled. Operator labeled bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs from door. **Corrected On-Site**
10-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Reuse of single-service or single-use articles. Reuse of single-service containers on shelf in kitchen.
25-32-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers on shelf in warewashing area.
16-46-4
32
Feb 15, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Container of Sanitizing wipes stored on prep table next crock pot of sushi rice. Inspector informed manager and wipes were moved to designated area. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw bacon out of original packaging stored over ready to eat pancakes. Inspector informed manager and items were rearranged. **Corrected On-Site**
08A-02-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose and proceeded to touch clean dishes. Inspector informed manager and employee was told to wash hands then put on new gloves. Manager washed and sanitized contaminated dishes. **Corrective Action Taken**
12A-25-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at Sushi bar heavily grooved and no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle sitting on prep table. Inspector informed employee and drink to designated area. **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers in kitchen area soiled with food debris.
23-03-4
55
Dec 9, 2022
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - 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. 0ppm. Dish machine was primed 50ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler. Discussed proper food storage. Employee rearranged **Corrected On-Site** **Warning**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches in crack between shelf and wall by dish area 2 live roaches in crack between pipe and wall at end of cook line. 1 live roach in crack of mop holder near rear exit 3 live roaches in crack between drop down outlet and reach-in cooler of cook line. 1 live roach on pillar of single service storage area **Warning**
35A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sinks of sushi bar have containers stored inside of them **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available **Warning**
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach-in cooler at sushi bar area. Operator removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Dead roaches on premises. 1 dead roach on floor of sushi bar area **Warning**
35A-03-4
45
Frequently Asked Questions
When was Jin Ju Korean Grill & Sushi last inspected?
The most recent health inspection at Jin Ju Korean Grill & Sushi on file is from Dec 16, 2025. The public record contains 10 inspections in total.
What is the most common violation at Jin Ju Korean Grill & Sushi?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at Jin Ju Korean Grill & Sushi.
How does Jin Ju Korean Grill & Sushi compare to other restaurants in St. Petersburg?
Jin Ju Korean Grill & Sushi most recently scored 86 out of 100, which is higher than the St. Petersburg average of 77.
Has Jin Ju Korean Grill & Sushi's inspection record improved over time?
No. Recent inspections at Jin Ju Korean Grill & Sushi have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Jin Ju Korean Grill & Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Jin Ju Korean Grill & Sushi inspected?
Based on the inspection history on file, Jin Ju Korean Grill & Sushi is inspected around three times per year on average.
Nearby Restaurants