Dragon Bowl Sushi & Asian Fusion
626 W 23 St, Panama City, FL 32405 · Permanent Food Service · License 1305904
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 7 complaint inspection6 high priority (2 fixed by the Oct 8 follow-up, 4 fixed on the spot, 1 repeat), 8 intermediate (2 fixed on the spot, 2 repeats), 5 basic; intermediate violations cost 18 at most-43
- Administrative complaint on Oct 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 5 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Upon callback, no CFM present.
Administrative complaint
No proof of required state approved employee training provided for any employees.
Upon callback, no certificates provided.
Administrative complaint
- First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In poke station: salmon 49°F, tuna 49°F, krab 49°F, squid 50°F at 1:35pm. Per employee, items in station since 11:30am. Items were placed in walk in freezer for rapid cooling at the time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored with boiled eggs in walk in cooler. Raw beef stored over boiled eggs in walk in cooler.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employees handling their phones, put gloves on without handwashing. Per inspector's instructions, employees washed hands before engaging with food preparation.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
T-shirt bags used to store frozen beef and chicken in walk in freezer. Employees voluntarily discarded food products at the time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Mixing bowls not sanitized after manual-washing. Employee put bowls in dishmachine at the time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Two spray bottles with sanitizer stored next to single use chopsticks.
Repeat violation
Intermediate8
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Rice, and fried chicken held on time, per employee. No written procedures.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Apron on kitchen handwashing sink. Employee removed apron at the time of inspection.
Fixed on the spot
No soap provided at handwash sink.
No soap at handwashing sink in the kitchen.
Code 53, Manager certification and employee training: 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/ Seven food handlers; three servers, one sushi chef, one prep cook and two line cooks. No certified food manager. Repeat violation from 07/14/26, and 05/04/2026. Certified food manager arrived at the time of inspection.
Fixed on the spotRepeat violationAdministrative complaint
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Repeat violationAdministrative complaint
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Bowl with raw chicken stored on the floor in walk in cooler. Frozen beef stored on the floor in walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowls without handles used to dispense tempura flakes and several sauces in walk in cooler.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Maketable in poke station.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
In cooking line.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Soiled floors throughout the establishment, especially in the walk in freezer and walk in cooler.
Earlier inspections 2
D60Routine inspection19 violations, 5 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Four vacuum sealed tuna loins in the walk in cooler and one in the sushi display cooler thawed without being removed from reduced oxygen package. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over bang bang sauce and sweet chili in walk in cooler. Raw whole cut of beef and raw diced chicken next to bang bang sauce and sweet chili in walk in cooler.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Multiple employees failed to wash hands after handling their phones before putting on gloves to engage in food preparation.
Code 22, Food-contact surfaces clean and sanitized: 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. Chlorine dish machine testing 0ppm after multiple testings.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Spicy tuna filling prepared on 07-12-2026, per employee, not date marked by 07-14-2026.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink in kitchen area with plates. Employee removed items at the time of inspection.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels on handwashing sink in the kitchen area. Employee refilled paper towel dispenser at the time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Two spray bottles containing disinfectant, per operator, not properly labeled.
Code 53, Manager certification and employee training: 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/ Three cooks and three servers present at the time of inspection without an on duty certified food manager. Certified food manager FNU William arrived at the time of inspection.
Fixed on the spotRepeat violation
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Violation addressed in a separate callback.
Repeat violation
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bins of sugar, salt, and tempura batter not labeled.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Four vacuum sealed tuna loins in the walk in cooler and one in the sushi display cooler thawed without being removed from reduced oxygen package. See stop sale.
Code 08, Food protection and cross-contamination: Stored food not covered.
Frozen matcha tiramisu not covered in walk in freezer.
Food stored on floor.
Several buckets of soy sauce stored on the floor in walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Cup used to dispense sweet chili sauce with handle touching the food item.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Two soiled dry wiping cloths in use in takeout table. One soiled wiping cloth used as a window cover in window between kitchen and sushi bar.
Code 25, Single-service items: Single-service articles improperly stored.
Single service chopsticks not protected from soap and water splashing from handwashing sink. Operator moved items at the time of inspection.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled and with food debris on Walk in Freezer and Walk in Cooler.
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Upon callback, training for employees still not provided. Per operator, books ordered two months ago and haven't been delivered, but unable to provide an invoice or email.
At the first visitRepeat violation
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employees .
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.