No 1 Jin Jin Kitchen
Last inspected: Jan 8, 2026
78
Score
Across the available record, No 1 Jin Jin Kitchen has nine inspections on file, the first dated 2022. The latest inspection on file is from Jan 8, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “ready-to-eat”, which has been cited three times.
By comparison, the average Lakeland facility scores 85, putting No 1 Jin Jin Kitchen on the weaker side. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Bowl inside the hand washing sink in the dishwasher area. The bowl was removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General chicken, egg rolls, vegetables, pork inside the walk in cooler.
02C-02-5
Basic - Stored food not covered. Egg rolls, general chicken, beef, etc. products inside the walk in cooler.
08B-12-5
78
Jul 24, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (46F - Cold Holding); pork (43F - Cold Holding)inside the flip top reach in cooler.
03A-02-5
Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom door not self closing
32-02-4
Basic - Buildup of food debris/soil residue on equipment door handles.reach in cooler across from the cook line.
23-24-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler .
22-16-4
Basic - Bowl or other container with no handle used to dispense food. Inside the bulk containers near the back door.
14-01-5
70
Jan 31, 2025
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Employee washed hands with no soap. I had the employee to wash his hands using soap. **Corrected On-Site**
12A-20-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Near the back door. Water was turned off due to a leak.
27-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed his hands inside the prep sink next to the hand wad sink near the back door. The sink was cleaned and sanitized. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Stainless container stored in the hand washing sink near the back door. The container was removed. **Corrected On-Site**
31A-09-4
Basic - Cardboard used to line food-contact shelves.Bottom shelf of the table next to the prep sink.
14-05-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink,on the prep table while cutting chicken. Pink colored beverage inside a Nestle pure life bottle. The drink was discarded.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on the meat slicer. The cellphone was removed the slicer was washed, rinsed and sanitized. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Bulk bags of sugar, msg, corn starch in the dry storage area. The product was removed from off the floor.
08B-38-4
Basic - Water leaking from faucet. Hand washing sink near the back door.
29-11-4
50
Aug 15, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 46F Beef 47F Inside the top section of the flip top reach in cooler. Product was Put inside the walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to the single prep sink in the back is blocked by blue dry storage containers and bags of rice. The product was removed. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, general chicken, egg rolls inside the walk in cooler.
02C-02-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Used a plastic container to scoop the fried rice.
14-01-5
Basic - Cardboard used to line food-contact shelves. Taped on the lid of the chest style freezer across from the 3 compartment sink.
14-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the cooking equipment is soiled with old grease and food on the cook line. Gaskets on the reach in cooler door.
23-03-4
Basic - Outer openings not protected. Front door propped open. **Repeat Violation**
35B-03-4
50
Feb 23, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed the door. **Corrected On-Site**
32-02-4
Basic - Outer openings not protected with self-closing doors. Back screen door. Operator closed the or. **Corrective Action Taken**
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Container of shrimp thawing in standing water on top of the chest style freezer across from the 3 compartment sink.
06-01-5
86
Oct 19, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No soap provided at handwash sink. Operator replaced the hand soap. **Corrected On-Site**
31B-03-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining top of the white chest style freezer across from the 3 compartment sink.
14-45-4
Basic - Food stored on floor. Bulk container of chicken during prep. Operator removed the container from off the floor. Chicken inside the walk in cooler. **Corrected On-Site**
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting broccoli before being washed. Informed and had the employee to wash before cutting. **Corrective Action Taken**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in freezer next to the prep table near the back door.
22-16-4
Basic - Soiled dry wiping cloth in use. Next to the rice cooker.
21-10-4
70
May 24, 2023
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
78
Apr 5, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line cooler- cooked shrimp (46F - Cold Holding); cooked pork (46F - Cold Holding); cooked chicken (47F - Cold Holding); raw shrimp (46F - Cold Holding); raw beef (48F - Cold Holding). Manager moved time and temperature control/ potentially hazardous items to walk in cooler, and turned down thermostat in make line **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
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. **Warning**
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. Observed cooked chicken wings, egg rolls, cooked pork, cooked chicken pieces and noodles not dated **Warning**
02C-02-5
Basic - Equipment in poor repair. Observed torn walk in cooler gasket **Repeat Violation** **Warning**
14-11-5
Basic - Stored food not covered. Observed cooked chicken wings, egg rolls, cooked pork, cooked chicken pieces and noodles in walk in cooler not covered **Warning**
08B-12-5
58
Dec 19, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line soiled
22-02-4
Intermediate - Hand wash sink not accessible for employee use at all times. Observed bins blocking access to hand sink by back prep table
31A-09-4
Intermediate - No soap provided at handwash sink. By back prep table
31B-03-4
Basic - Equipment in poor repair. Torn walk in cooler gasket
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives in between cooler wall and prep table
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks and fan covers soiled Exterior of walk in cooler wall soiled. Hood filters soiled
23-03-4
64
Frequently Asked Questions
When was No 1 Jin Jin Kitchen last inspected?
The most recent health inspection at No 1 Jin Jin Kitchen on file is from Jan 8, 2026. The public record contains nine inspections in total.
What is the most common violation at No 1 Jin Jin Kitchen?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at No 1 Jin Jin Kitchen.
How does No 1 Jin Jin Kitchen compare to other restaurants in Lakeland?
No 1 Jin Jin Kitchen most recently scored 78 out of 100, which is lower than the Lakeland average of 85.
Has No 1 Jin Jin Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at No 1 Jin Jin Kitchen have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at No 1 Jin Jin Kitchen 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 No 1 Jin Jin Kitchen inspected?
Based on the inspection history on file, No 1 Jin Jin Kitchen is inspected around three times per year on average.
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