Fortune Dragon
7178 N University Dr, Tamarac, FL 33321 · Permanent Food Service · License 1616508
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Oct 21 complaint inspection3 high priority (fixed by the Oct 22 follow-up), 1 intermediate, 3 basic (1 repeat)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 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 visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked ribs hot held in kitchen at 111°F. Per operator, meat cooker 1 hour prior to the inspection. Operator reheat ribs to 183°F.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
-Observed raw chicken stored over green leafy vegetables in walk in cooler. -Observed raw ribs stored over box containing broccoli in walk in cooler.
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
-Observed 10 rodent droppings on top of hot water heater. Hot water heater located next to walk in cooler in kitchen.
Administrative complaint
Intermediate1
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 and pork stored in walk in cooler. Per operator, both items cooked more than 24 hours.
Basic3
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
-Observed containers with soy sauces stored underneath handwashing sink wash sink at cookline. Operator relocate containers.
Fixed on the spot
Food stored on floor.
-Observed container with meat stored on floor underneath food preparation table. Operator removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl used to dispense soy sauce.
Earlier inspections 1
F54Routine inspection10 violations, 5 high priority Administrative complaint
- First visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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 2:40 p.m., no time marked on cooked rice held using time as a public health control. Per operator, rice prepared at 12:45 p.m. Operator correctly time marked.
Fixed on the spotRepeat 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 soy sauce in walk in cooler. Operator removed chicken to bottom shelf
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-Observed raw chicken stored over raw beef in walk in cooler. Operator relocate chicken to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee cutting raw chicken and then touch bean sprouts without changing gloves and wash hands. After brief education, employee then changed gloves and wash his hands.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
-Observed employee cracked raw shell egg and then touched clean plates before changing gloves and wash hands. Manager instruct chef to change gloves and wash hands.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee washing utensils in handwashing sink. After a brief education, employee brought utensils to dish washing machine.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed an unlabeled spray bottle with degreaser at dishwashing area.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed chicken thawing in standing water at 3 compartment sink.
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed bag with carrots stored on kitchen floor. Operator removed and stored properly. -Observed cases with various food items stored on walk in cooler and freezer floor. -Observed container with cooking oil stored on kitchen floor.
Repeat violationAdministrative complaint
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Fixed on the spot
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.