Dragon Inn
3257 Davie Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1619016
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: 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.
1. Fried rice and cooked chicken wings, per operator items prepared today, operator time marked.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
1. Raw beef over raw shrimp in walk in cooler, operator stored properly.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
1. Spray bottle with red liquid identified as degreaser not labeled at triple sink, operator labeled.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer by triple sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile shows damage in kitchen by triple sink.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.