Jin Jin Super King Buffet
Last inspected: Apr 15, 2026
95
Score
Across the available record, Jin Jin Super King Buffet has 12 inspections on file, the first dated 2022. The newest entry in the record is dated Apr 15, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about 11 violations before that.
The pattern that stands out is “in-use knife/knives stored in cracks between pieces”, which has been cited five times.
Among Panama City Beach restaurants, the typical score is 84; Jin Jin Super King Buffet is comfortably above that bar. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 15, 2026
Complaint Partial
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead on floor in dry storage, 1 dead on floor in attic storage area. Roaches discarded and area cleaned and sanitized during inspection. **Admin Complaint** - From follow-up inspection 2026-04-15: No dead roaches observed at time of callback. **Admin Complaint**
35A-03-4
95
Dec 29, 2025
Complaint Partial
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked lo mein and cream cheese filling in walk-in cooler. Chicken moved to bottom shelf during inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in wait stations. All restocked at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At wait station near bathroom. Restocked at time of inspection. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Cases of wonton wrappers and cases of fish on floor in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Manager had knife washed and relocated. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled bus cart in wait station. Walk-in cooler door soiled.
23-03-4
61
Sep 9, 2025
Complaint Full
No violations found.
100
Sep 5, 2025
Complaint Full
5 critical violations. 7 minor violations.
View 12 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. Sanitizer primed during inspection, tested at 50ppm. **Corrected On-Site**
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee prepared sushi roll with raw tuna and then made a roll containing no raw ingredients without washing hands or changing gloves. See stop sale. **Warning**
12A-12-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over broccoli and mushrooms in walk-in cooler. Raw shrimp moved to bottom shelf at time of inspection. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. Employee prepared sushi roll with raw tuna and then made a roll containing no raw ingredients without washing hands or changing gloves.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 132F on buffet. Per manger less than 1 hour. Chicken wings returned to kitchen for reheating. **Corrective Action Taken**
03B-01-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing/broken ceiling tiles by door to kitchen near hibachi area.
36-32-5
Basic - Equipment in poor repair. Bottom of walk-in freezer door in disrepair.
14-11-5
Basic - Food stored on floor. Case of chicken wings, tubs of ice cream and box of shrimp on floor in walk-in cooler. Tub of chicken on floor in walk-in cooler. Bags of rice on steps.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Butcher knife stored in space between back line cooler and prep table.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris in space between back line prep table and reach in cooler. Mold like substance on gasket area on upright back line prep cooler. Soiled chest freezer on front line.
23-03-4
Basic - Soiled steps going up to attic.
36-73-4
Basic - Stored food not covered. Tub of Mac and cheese and tub of pork not covered in walk-in cooler. Employees covered items during inspection. **Corrected On-Site**
08B-12-5
33
Jul 28, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Employee washed hands with no soap after handling drain pipe. Discussed with manager. Manager had employee rehash hands with soap. **Corrected On-Site**
12A-20-4
High Priority - Hand wash sink draining in to floor on back cook line. Employee reattached pipe to sink and longer drains on floor. **Corrected On-Site**
28-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over broccoli in walk-in cooler. Raw shrimp moved at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs on counter near wok station, ambient temp 83F, per manager eggs out approximately 30 minutes. Eggs returned to walk-in cooler at time of inspection. **Corrective Action Taken**
03A-03-5
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. Tested at 0ppm. Manager connected a new bucket of chlorine and primed machine, retested at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Upright reach in cooler in front of hand wash sink near hibachi grill. Cooler moved at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink in hibachi station and in wait station near bathroom. Soap restocked at time of inspection. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair by door to kitchen near bathrooms. Door to kitchen near bathrooms damaged. Freezer door in disrepair.
36-32-5
Basic - Grease receptacle lid open. Employee closed lid at time of inspection. **Corrected On-Site**
33-29-4
Basic - In-use knife/knives stored in cracks between pieces of equipment on back cook line.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Upright prep cooler and upright fry station cooler soiled with mold like substance. Plastic doorway curtains by sushi bar soiled.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut jalapeños in walk-in cooler. Employee moved mushrooms to bottom shelf. **Corrected On-Site**
08B-17-4
30
Mar 19, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Bug spray stored next to blender and over food prep table in prep area. Bug spray moved at time of inspection. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Manager sent can opener to dish for washing. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Upright reach in cooler in front of hand wash sink on front line. Cooler moved at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Handle area of upright 2 door cook line cooler soiled.
23-24-4
Basic - Employee preparing food in customer section of dining area. Dumplings being made on dining room table. Employee took dumplings to kitchen for prep. **Corrected On-Site**
08B-48-4
Basic - Floor area(s) covered with standing water. In walk-in cooler in front of freezer door.
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Manager sent knife to dish pit for cleaning and relocating. **Corrective Action Taken**
10-17-4
Basic - Reuse of single-service or single-use articles. Paper sugar bag reused as a grease absorber for fried shrimp.
25-32-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under hot water. Cream cheese 51F thawing in prep sink under 110 degree water, per operator cheese in sink for approximately 30 mins. Moved to walk-in cooler during inspection.
06-03-5
52
Aug 1, 2024
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
43
Feb 29, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw tilapia in reach in cooler and raw steak stored over RTE jello in walk in cooler. Manager switched chicken to bottom and moved steak to another shelf. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with sanitizer bucket in it in server station. Manager removed bucket. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed soufle cup in sugar and small plastic container in rice. Both with no handle. Manager removed both and threw away. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas used at hibachi grill in standing water at 85F. Manager had employee change water to hot water. **Corrective Action Taken**
10-07-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over prep table and cutting board storage. Manager states they have a new pest company and will not use device anymore. She unplugged. **Corrective Action Taken**
35B-02-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed bleach and soap in sanitizer bucket. Manager had employee change bucket to just bleach. **Corrective Action Taken**
21-03-4
64
Nov 15, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 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. Sushi rice time not written down. Manager wrote time down at time of inspection. **Corrected On-Site**
03F-02-5
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. 1 employee working with no proof of agreement. Employee signed agreement at time of inspection. **Corrected On-Site**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food particles inside meat grinder in prep area. Employee cleaned grinder at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by hibachi grill blocked by cooler. Cooler moved at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly strips placed over prep tables and storage shelves in kitchen. Manager removed all strips at time of inspection. **Corrected On-Site**
35B-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table in back prep area. Manger removed and sent to dish pit at time of inspection. **Corrected On-Site**
10-17-4
Basic - Observed 4 fly strips in kitchen with over 15 dead flies each. Manager discarded at time of inspection. **Corrected On-Site**
35A-06-4
Basic - Rip in screen door in back kitchen, un sealed spaces around screen door.
35B-13-4
52
Mar 14, 2023
Complaint Partial
No violations found.
100
Feb 20, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash a plate in hand wash sink and return plate to sushi prep area. Discussed with manager, manager had employee take plate to dish pit for washing. **Corrected On-Site**
22-45-4
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. Provided employee reporting agreement form.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee washed plate in sushi prep area hand wash sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In wait station and in dish pit. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
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. Provided flyer with procedures.
11-26-1
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 - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over chopped onions in walk-in cooler. Manager moved mushrooms to bottom. **Corrected On-Site**
08B-17-4
Basic - Employee preparing food in customer section of dining area. Employees making dumplings and wontons on table in banquet room. Managers had employees move to kitchen. **Corrected On-Site**
08B-48-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket area of back line 2 door upright soiled. Employee cleaned at time of inspection. Mold like substance on shelves in small walk-in cooler. Grease and food residue build up on back cook line paper towel dispenser. Employee discarded dispenser and mounted a new dispenser. **Corrected On-Site**
23-03-4
45
Oct 24, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Frequently Asked Questions
When was Jin Jin Super King Buffet last inspected?
The most recent health inspection at Jin Jin Super King Buffet on file is from Apr 15, 2026. The public record contains 12 inspections in total.
What is the most common violation at Jin Jin Super King Buffet?
Across the inspection record, “in-use knife/knives stored in cracks between pieces” has been cited five times, more than any other issue at Jin Jin Super King Buffet.
How does Jin Jin Super King Buffet compare to other restaurants in Panama City Beach?
Jin Jin Super King Buffet most recently scored 95 out of 100, which is higher than the Panama City Beach average of 84.
Has Jin Jin Super King Buffet's inspection record improved over time?
Yes. Recent inspections at Jin Jin Super King Buffet have averaged around two violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Jin Jin Super King Buffet 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 Jin Super King Buffet inspected?
Based on the inspection history on file, Jin Jin Super King Buffet is inspected around three times per year on average.
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