Jin Jin Restaurant
Last inspected: Apr 13, 2026
61
Score
Jin Jin Restaurant appears in inspection records 10 times, starting in 2024. On Apr 13, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “food-contact surfaces” is the recurring theme, flagged five times.
By comparison, the average Douglas facility scores 91, putting Jin Jin Restaurant on the weaker side. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 13, 2026
Routine
2 major violations. 6 minor violations. 2 corrected on site.
View 8 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: No test strips provided for 3 compartment sink. Get proper test strips for sanitizer.
511-6-1.05(3)(h)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed inside top of microwave heavily soiled with food debris. Top inside of microwave is considered a food contact surface and must be kept clean. Must clean every 4 hours or sooner depending on the frequency of use.
511-6-1.05(7)(b)
11C - approved thawing methods used
Inspector notes: Observed shrimp being unthawed in standing water. There are 4 methods of unthawing. 1: unthaw under running water less than 70 degrees. 2: unthaw using a microwave. 3: unthaw keeping product inside a refrigeration unit. 4: if unthawing is a part of the cooking process.
511-6-1.04(6)(c)
11D - thermometers provided and accurate
Inspector notes: Observed reach in cooler up front, walk in cooler, and reach in cooler under prep top cooler lacking hanging thermometers. All cooling and freezing units must have separate individual hanging thermometers inside them.
511-6-1.05(2)(x)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed 2 cases frozen chicken sitting out directly on the floor. No food or food products should be placed directly on the floor. All foods should be placed 6' above the floor.
511-6-1.04(4)(r)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed single use bags being stored directly on the floor. Keep all single service items 6 inches above floor.
511-6-1.05(10)(e)
15C - nonfood-contact surfaces clean
Inspector notes: observed heavy buildup of grease on frame ware of fryers and grill. Need to clean these areas in a more frequent manner to keep grease accumulations down..
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed heavy build up of old food debris on shelving in the reach in cooler under the prep top cooler. Need to increase cleaning frequency.
511-6-1.05(7)(a)
61
Dec 4, 2025
Routine
No violations found.
100
Aug 5, 2025
Followup
3 major violations. 2 minor violations.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed bowls being used as scoops in bulk salt bags in back storage room. Use a clean container OR use a scoop and keep the handle in upright position to help prevent contamination. REPEAT VIOLATION
511-6-1.05(7)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: No test strips provided for 3 compartment sink. Get proper test strips for sanitizer.
511-6-1.05(3)(h)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed empty boxes piled up around handwashing station rendering it inaccessible. Remove boxes and keep sink readily available at all times.
511-6-1.06(2)(l)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed cooked chicken and pork sitting out on shelves in main kitchen. Cooked products should be immediately placed in a cooling unit, thinly spread out.
511-6-1.04(6)(e)
15C - nonfood-contact surfaces clean
Inspector notes: observed heavy buildup of grease on frame ware of fryers and grill. Need to clean these areas.
511-6-1.05(7)(d)
67
Jul 17, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed cooling unit at the front register holding temps greater then 41', see temps. Also observed prep top cooler holding foods at 42', need to have both units looked at. Cooling units must hold items at 41' or below.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
Inspector notes: Observed cooked chicken and eggrolls being stored on shelves in main kitchen area not being hot held nor cold held. You must either hot hold or cold hold foods, not room temperature.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed bowls being used as scoops in bulk bags of rice and flour in back storage room. Use a clean container OR use a scoop and keep the handle in upright position to help prevent contamination.
511-6-1.05(7)(b)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed cooked chicken and egg rolls sitting out on shelves in main kitchen. Cooked products should be immediately placed in a cooling unit, thinly spread out.
511-6-1.04(6)(e)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed raw pork butts still in packaging sitting out directly on the floor. No food or food products should be placed directly on the floor. All foods should be placed 6' above the floor.
511-6-1.04(4)(q)
61
May 5, 2025
Routine
No violations found.
100
Jan 16, 2025
Routine
3 major violations. 3 minor violations.
View 6 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed heavily soiled shelving in the walk-in cooler. Clean shelving, this is a contamination risk.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed bowls being used as scoops in rice and vegetables. Use a scoop with handle in upright position to prevent contamination.
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
Inspector notes: Divided vegetables lacking date marks in the walk-in cooler. TSC items must be date marked consistently and used or disposed according to date.
511-6-1.04(6)(g)
4-2A - food stored covered
Inspector notes: Cooked egg rolls were left out in main kitchen uncovered along with cooked egg rolls uncovered in the walk-in cooler and reach in cooler. CA: Cover food at all times.
511-6-1.04(4)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed food stored on floor in freezer. All foods must be stored 6 inches above floor.
511-6-1.04(4)(q)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Food storage containers have heavy buildup on the lids. Need to increase cleaning frequency drastically!
511-6-1.05(2)(h)
64
Oct 17, 2024
Routine
No violations found.
100
Aug 2, 2024
Routine
2 major violations. 4 minor violations.
View 6 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Valve cut off on water to sink
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed heavily soiled shelving in the walk-in cooler. Clean shelving, this is a contamination risk.
511-6-1.05(7)(b)
4-2A - food stored covered
Inspector notes: Cooked chicken was left out in main kitchen uncovered along with cooked chicken uncovered in the walk-in cooler and reach in cooler. CA: Cover food and hold at correct temperature for TCS foods.
511-6-1.04(4)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed bowls of sugar sitting on a prep area (3). All the containers were encrusted with old debris. Use clean containers when using food additives.
511-6-1.04(4)(t)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed previous inspection in a location where it is not easily seen by the public. Post inspection for public view.
511-6-1.02(1)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed soiled/encrusted cooler doors and bases of cooking equipment. Entire facility needs a deep cleaning.
511-6-1.05(7)(a)
67
Apr 4, 2024
Routine
No violations found.
100
Feb 26, 2024
Routine
1 critical violation. 3 minor violations.
View 4 violations
4-1A - food separated and protected
Inspector notes: Observed raw chicken stored above pre-cooked food items and cabbage in walk in cooler. Also observed raw chicken stored above pre-cooked egg rolls and drinks in reach in cooler - both are forms of improper vertical storage. Raw animal foods should be stored according to required minimum cook temperature and should never be stored above ready to consume or pre-cooked items due to severe contamination risk.
511-6-1.04(4)(c)
17C - physical facilities installed, maintained, and clean
Inspector notes: Floor is damaged/torn/missing in the rear dry storage area.
511-6-1.07(2)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed missing ceiling tile in dry storage area. Replace tile.
511-6-1.07(2)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed gap at bottom of rear door. Rear door not sealing properly. Outer openings of facility must be fully sealed to prevent pest entry.
511-6-1.07(2)(m)
74
Frequently Asked Questions
When was Jin Jin Restaurant last inspected?
The most recent health inspection at Jin Jin Restaurant on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Jin Jin Restaurant?
Across the inspection record, “food-contact surfaces” has been cited five times, more than any other issue at Jin Jin Restaurant.
How does Jin Jin Restaurant compare to other restaurants in Douglas?
Jin Jin Restaurant most recently scored 61 out of 100, which is lower than the Douglas average of 91.
Has Jin Jin Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Jin Jin Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Jin Jin Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jin Jin Restaurant inspected?
Based on the inspection history on file, Jin Jin Restaurant is inspected around five times per year on average.
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