Dragon Delight
4381 N University Dr, Sunrise, FL 33351 · Permanent Food Service · License 1607750
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 and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection4 high priority (1 fixed on the spot, 2 repeats), 2 intermediate (1 repeat), 8 basic (5 repeats); basic violations cost 12 at most-44
- Administrative complaint on Oct 7Counts in full until a follow-up finds the problems fixed-20
- Safety score36
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 visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 and the time removed from temperature control cannot be determined.
Observed at 11:46 a.m., no time mark on cooked rice held using time as a public health control. Per operator, rice transfer to cook line at 11:30 a.m.. Operator correctly time marked.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over cooked wonton in Electrolux cooler. Operator removed raw chicken to bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw shell eggs not vertical separated from raw beef in flip top cooler. Operator removed shell eggs to gain compliance.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed wonton stored inside shopping bags.
Intermediate2
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.
-Observed no date marked on cooked chicken wings and egg rolls stored in refrigerator. Per operator, both items cooked on 10/5/2026.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed several uncovered bags with cornstarch stored in dry storage area.
Repeat violationAdministrative complaint
Food stored on floor.
Observed various food items stored on kitchen floor.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinking water stored on food preparation table next to single use containers.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed a wet wiping cloth not stored in sanitizer solution on prep table .
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Repeat violationAdministrative complaint
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cellular phone stored on food preparation table.
Repeat violationAdministrative complaint
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violationAdministrative complaint
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.