Jinjin 12
Last inspected: Mar 30, 2026
14
Score
Jinjin 12 has been inspected nine times since 2022. On Mar 30, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to 11 violations per visit.
When inspectors have written things up, “time/temperature control for safety food identified” has been the most frequent reason, cited three times.
The city-wide average sits at 81, which Jinjin 12's 14 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
7
Major latest
14
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
4 critical violations. 7 major violations. 14 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Two pans containing chicken held at room temperature near front counter without time marks. When inspector asked about the chicken, an employee quickly discarded the chicken. Inspector reviewed the process for using Time as a Public Health Control and provided new procedures to the manager during this inspection. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pan containing raw pork stored on shelf inside reach-in cooler above pan containing fully-cooked chicken. Manager moved the raw pork to the bottom shelf during this inspection. 2. Open sheet pan containing raw frozen beef stored directly on top of packages containing fully-cooked frozen krab inside reach-in freezer in back of kitchen. Manager had an employee remove the raw pork from the freezer during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked pork and raw chicken stored inside grocery bags inside reach-in freezer in back of kitchen. Inspector had an employee move both items to food-grade bags during this inspection. **Corrected On-Site**
14-15-4
High Priority - Food placed in soiled container/equipment. Cooked chicken stored inside waxed cardboard lids from used boxes. Inspector had employee reheat all chicken to 165F and move the chicken to clean pans during this inspection. **Corrected On-Site**
08B-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine heavily soiled with mold-like substance.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Inspector observed six employees working in kitchen and handling food without a certified food manager present. A certified manager arrived during this inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at far end of cookline. An employee replenished the towels during this inspection. **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file for establishment. Inspector confirmed with the plan review office. **Warning**
51-16-7
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Several employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan containing fully-cooked pork missing date mark inside reach-in cooler near cookline. Manager stated the pork was cooked two days prior and added the proper date mark during this inspection. **Corrected On-Site**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Three Florida Restaurant and Lodging Association food handler cards missing CFPM number, date of training, company name, and date of birth. Manager finished filling out each certificate during this inspection. **Corrected On-Site**
53B-10-4
Basic - Building components, attachments or fixtures in poor repair. 1. Exposed studs on wall in back of kitchen. 2. Hole in wall near back door of kitchen.
36-51-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining several shelves throughout kitchen.
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.
36-37-5
Basic - Dead roaches on premises. 1. One dead roach inside cabinet at front counter. 2. One dead roach fount on floor in kitchen beside three-compartment sink. An employee cleaned the area during this inspection. **Corrected On-Site**
35A-03-4
Basic - Food stored on floor. Two pans of raw chicken stored directly on floor in back of kitchen. An employee removed the pans from the floor during this inspection. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives stored in-between two prep tables in back of kitchen.
10-17-4
Basic - Missing drain plug at dumpster. Drain plug missing from dumpster.
33-11-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. To waste receptacle anywhere near handwash sink at far end of cookline.
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flour bins throughout establishment soiled with food debris.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap below exterior door in back of kitchen. One dead roach fount on floor in kitchen beside three-compartment sink.
35B-05-4
Basic - Reuse of single-service or single-use articles. Scoop made from cut single-use jug with integral handle stored down inside pan of rice at cookline. An employee discarded the scoop during this inspection. **Corrected On-Site**
25-32-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Non food-grade power drill stored on shelf above bins of flour in back of kitchen.
42-03-5
Basic - Unclean building components, attachments or fixtures. Cobwebs along corners of ceiling in back of kitchen.
36-50-4
Basic - Working containers of food removed from original container not identified by common name. Several bins containing flour missing labels throughout kitchen.
02D-01-5
14
Sep 15, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg rolls put out at 2:00 pm, time mark changed . **Corrected On-Site**
03F-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Pot with no handle in teriyaki sauce. Removed during inspection. **Corrected On-Site**
14-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink removed. **Corrected On-Site**
12B-13-4
74
Apr 14, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. New chicken and rice not correctly marked with new time.
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls.
02C-02-5
Basic - Stored food not covered. Egg rolls in walk-in cooler.
08B-12-5
74
Jul 23, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
64
Mar 7, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
61
Dec 18, 2023
Routine - Food
No violations found.
100
Dec 4, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over sauce. Properly stored during inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on buffet at 111° less than 4 hours per operator. Discarded and new rice put out at 141°. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. Pot of salt on cook line.
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Stored food not covered. Meat in chest freezer, pot of salt on cook line. Both covered during inspection. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Food stored on floor. Uncooked bag of rice on floor in kitchen.
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pot handle in contact with noodles in pan.
10-06-5
45
Jan 18, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
67
Sep 14, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef at 47°, less than 4 hours per operator , put in freezer to rapidly chill. **Corrective Action Taken**
03A-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small white reach-in by line.
05-09-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Stored food not covered. Pan of salt on bottom shelf of cook line and tray of meat in chest freezer. Covered during inspection. **Corrected On-Site**
08B-12-5
67
Frequently Asked Questions
When was Jinjin 12 last inspected?
The most recent health inspection at Jinjin 12 on file is from Mar 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Jinjin 12?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Jinjin 12.
How does Jinjin 12 compare to other restaurants in Perry?
Jinjin 12 most recently scored 14 out of 100, which is lower than the Perry average of 81.
Has Jinjin 12's inspection record improved over time?
No. Recent inspections at Jinjin 12 have averaged around 11 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Jinjin 12 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Jinjin 12 inspected?
Based on the inspection history on file, Jinjin 12 is inspected around three times per year on average.
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