New Dragon Restaurant

5902 W 16 Ave, Hialeah, FL 33012 · Permanent Food Service · License 2313568

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 19, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 23 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
3 high priority (1 fixed by the Aug 19 follow-up, 2 fixed on the spot), 2 intermediate, 19 basic (5 repeats); basic violations cost 12 at most
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 6 Basic
What was still cited
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.
  More time given
Basic6
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Still observed.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  Still observed.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Still observed.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Still observed.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Still observed.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 3 High priority
- 2 Intermediate
- 19 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken (48°F - Cold Holding); cooked pork (51°F - Cold Holding); cooked chicken (51°F - Cold Holding);; cut ham (49°F - Cold Holding) on reach in cooler across wok line, as per operator less than 3 hours. Operator closed lid.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed crispy chicken (98°F - Hot Holding) next to wok station, as per operator less than 1 hour. Operator proceeded to reheated.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
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 cooked pork and cooked chicken prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed food stored on soiled with food debris containers at walk in cooler.
Basic19
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed on reach in cooler across wok station.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple food containers not covered at walk in freezer.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed at cook line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed inside flour and rice containers at dry storage area, employee removed.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Repeat violation
  Ripped/worn tin foil used as shelf cover.
  Observed at cook line.
  Cardboard used to line nonfood-contact shelves.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed at cook line.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled reach in cooler interior across wok station.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in unit at cook line.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed food debris accumulated on handles at walk in cooler/ freezer.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed cut ham and cut cooked pork stored on cardboard chicken cases on shelves at walk in cooler.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Repeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed on both bathrooms.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed at walk in cooler.
  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed soiled cardboard on floor at cook line.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled wall behind racks at walk in cooler.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.