Jinjin 88 II
Last inspected: Dec 11, 2025
45
Score
Jinjin 88 II appears in inspection records nine times, starting in 2022. Jinjin 88 II was last inspected on Dec 11, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
By comparison, the average Panama City facility scores 83, putting Jinjin 88 II on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
45
Jun 10, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Employee handled raw duck and used egg crates and then began handling clean dishes. Discussed with manager. Manager had employee wash hands and re-wash dishes. **Corrected On-Site**
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and put away strainer with no sanitizer step. Manager discussed with employee, employee re-washed hands.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over peeled onions and soy sauce. Chicken moved at time of inspection. **Corrected On-Site**
08A-05-6
Basic - Fly sticky tape hanging over prep table. Fly strips removed and discarded at time of inspection. **Corrected On-Site**
35B-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Crash cart soiled.
23-03-4
58
Sep 13, 2024
Routine - Food
No violations found.
100
Sep 6, 2024
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. Tested at 0ppm chlorine. **Repeat Violation** **Warning**
22-41-4
Basic - Edges of cook line make table soiled. Debris on interior of upright 2 door cooler.
22-16-4
Basic - Floor soiled/has accumulation of debris. Build up of grease and debris behind fryers. Debris on shelf under steam table.
36-73-4
Basic - Garbage can soiled. Excessive grease/residue build up on trash can in prep area.
33-17-4
Basic - Ice buildup in upright reach-in freezer. **Repeat Violation**
14-69-4
70
Jan 19, 2024
Routine - Food
No violations found.
100
Jan 12, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line shelf 46F, per manager item held on time, less than 2 hours. Marked for time at time of inspection, and added to written plan.
03A-02-5
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 0 ppm. Machine primed during inspection. Tested at 100ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes and then handled clean dishes, no hand wash. Manager discussed with employee, employee washed hands and rewashed dishes. **Corrected On-Site**
12A-13-4
Intermediate - Handwash sink removed from cook line. Must be reinstalled in the same location where removed. **Warning**
31A-04-4
Basic - Ice buildup in cook line reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving soiled in 2 door upright in expo area **Repeat Violation**
23-03-4
52
Jul 14, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish area hand wash sink. Stocked at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on back of make table lid. Manager discarded at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf of upright 2 door reach in. All food removed at time of inspection. **Corrected On-Site**
08B-49-4
Basic - Employee preparing food in customer section of dining area. Observed employees picking snow peas at table in dining room. Discussed with employees, food moved back to kitchen. **Corrected On-Site**
08B-48-4
Basic - Food stored on floor. Jugs of cooking oil stored on floor by walk-in. Employee placed oil on racks at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/food debris on crash cart, exterior of make table lid, and shelf under steam table. **Repeat Violation**
23-03-4
70
Dec 15, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Make table: cooked shrimp on top of make table items 46F, less than 1 hour. Placed in reach in at time of inspection. On counter: cooked rice 69F less than 1 hour, operator added to Time as a Public Health Control plan . **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb Under dish machine
29-34-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee chopping Napa cabbage using bare hands. Discussed with employee, employee put on gloves.
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork and raw shrimp. All items rearranged properly. **Corrected On-Site**
08A-20-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves.
23-03-4
47
Jul 1, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw shrimp, raw beef over chicken stock and shredded carrots.
08A-05-6
Basic - Food stored on floor. Fry oil jugs and sauce buckets on floor in kitchen. Manager had all items moved off floor to prep table shelf. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. In server station ice bin. Manager removed at time of inspection. **Corrected On-Site**
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris on Glass door cooler interior, shelves in walk-in cooler.
22-16-4
Basic - Reuse of single-service or single-use articles. Used raw egg flats reused to put in use utensils on. Manager discarded egg flats and washed utensils. **Corrected On-Site**
25-32-4
70
Frequently Asked Questions
When was Jinjin 88 II last inspected?
The most recent health inspection at Jinjin 88 II on file is from Dec 11, 2025. The public record contains nine inspections in total.
What is the most common violation at Jinjin 88 II?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Jinjin 88 II.
How does Jinjin 88 II compare to other restaurants in Panama City?
Jinjin 88 II most recently scored 45 out of 100, which is lower than the Panama City average of 83.
Has Jinjin 88 II's inspection record improved over time?
Results have been roughly steady. Inspections at Jinjin 88 II have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jinjin 88 II 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 88 II inspected?
Based on the inspection history on file, Jinjin 88 II is inspected around three times per year on average.
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