Asian Dragon
6061 Merrill Rd, Jacksonville, FL 32277 · Permanent Food Service · License 2614431
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection3 high priority (2 fixed by the Sep 21 follow-up, 1 fixed on the spot), 5 intermediate, 8 basic-32
- Safety score68
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 visitSep 21, 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 visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 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 cold held at greater than 41°F.
-Fried sushi 46f fried chicken (general) 44f stored in containers over metal inserts in reach in cooler. Manager moved to lower area of cooler to cool faster Sushi rice 87f Tapioca balls 87f on counter
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken over raw salmon in walk in freezer on speed rack
Raw animal food stored over/not properly separated from ready-to-eat food.
raw beef over salad mix in walk in cooler.
Intermediate5
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.
Cooked chicken and cooked noddles made previous day
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
2 new employees 2 weeks on job
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.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Soy sauce buckets reused to hold white substances, employee states one is salt the other is msg.
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Cases of chicken stored on Walk in freezer Case of carrots stored on floor in walk on cooler Opened containers of liquid margarine stored on back prep area floor
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in water 89f at boba tea station
In-use knife/knives stored in cracks between pieces of equipment.
Knives stored between cooler and prep table
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Personal drinks over prep coolers on line
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cups used in spicy mayo containers, soy sauce, vinegar, and salt as scoopers
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
No trash can in kitchen near handsink, manager provided bucket
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.