Dragon City

6708 Stirling Rd, Hollywood, FL 33024 · Permanent Food Service · License 1608627

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Aug 13, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
4 high priority (1 fixed by the Aug 13 follow-up, 3 fixed on the spot), 3 intermediate, 5 basic
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug122026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed same at callback inspection , 2 buckets of food food stored on floor.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 4 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1).In flip top cooler on cook line, Bean Sprouts (51°F - Cold Holding); Cooked Pork (61°F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in reach in cooler and moved to flip top cooler and held for approximately 30 minutes. 2).In bottom of flip top # 2 on cook line, Cooked Chicken (51°F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in reach in cooler and moved to flip top cooler and held for approximately 30 minutes. Foods were placed in walk in cooler to quick chill.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw octopus stored in bowl over open crate of snow peas leaves on baker's rack. Employee moved raw food from baker's rack.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Pan containing raw shell eggs stored over bucket of sauce in flip top # 2 on cook line. Employee moved eggs to bottom shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Employee washed hands without soap at handwashing sink in kitchen. Discussed proper handwashing procedures with employee.
Intermediate3
- Code 11, Employee health: 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 poster to manager.
- Code 16, Dishwashing facilities and test kits: No chlorine test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Gratuity of 18 % for 6 or more not listed on menu or bill. Emailed Gratuity bulletin to manager.
Basic5
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw squid thawing in standing water in 3 compartment sink. Squid temperature at 20°F. Squid continued to thaw in running water.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Buckets of food stored on floor of walk in freezer. Employee removed food from floor.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior ice machine soiled with black mold like substance. Employee started cleaning ice machine.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Doors of low boy cooler near to handwashing sink , soiled with food debris.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided poster to operator.
Official report, on the Florida DBPR website

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.