Flaming Dragon
979 SW 71 Ave, North Lauderdale, FL 33068 · Permanent Food Service · License 1617506
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (fixed by the Oct 29 follow-up), 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 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 visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
cooked noodles (54°F - Cooling); raw chicken (53°F - Cold Holding); cooked rice (53°F - Cold Holding); egg drop soup (53°F - Cold Holding). Employee stated held overnight in walk in cooler. Not prepared or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
raw chicken (53°F - Cold Holding); cooked rice (53°F - Cold Holding); egg drop soup (53°F - Cold Holding). Employee stated held overnight in walk in cooler. Not prepared or portioned today. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler, cooked noodles (54°F - Cooling); employee stated cooked yesterday and cooled overnight. Not prepared or portioned today. See stop sale.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
At front counter, boxes of drink mix and syrup stored on floor under shelves.
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.
- Stop sale
- An order that the food can’t be sold or served.