Dragon Hot Pot
4611 Okeechobee Blvd Bay 108, West Palm Beach, FL 33417 · Permanent Food Service · License 6022703
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection7 high priority (5 fixed by the Oct 27 follow-up, 2 fixed on the spot, 1 repeat), 6 intermediate (2 fixed on the spot, 2 repeats)-41
- Administrative complaint on Oct 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score47
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 27, 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 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
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.
At walk-in freezer; plastic portioned bag of raw beef stored over ready to eat krab. Advised Operator to store raw animal food below ready to eat food.
Raw animal food stored over/not properly separated from ready-to-eat food.
At walk-in cooler; raw shrimp stored over washed/cut leafy greens. Advised Operator to store raw animal food below ready to eat foods.
Repeat violationAdministrative complaint
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Top shelf of self service dessert bar lacking sneeze guard. Advised Operator to provide additional/adequate protection.
Displayed food not properly protected from contamination.
Self service conveyor ready to eat food has no cover/lid while traveling through dining area past customers exposed to contamination. Advised Operator to protect from contamination.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment and soiled utensils while washing/rinsing and then handled clean equipment and clean utensils while placing to dry/store/reuse without washing hands.
Operator discussed with employee who then washed hands.
Fixed on the spot
Employee entered kitchen from dining area and began working with food, handling clean equipment and utensils without first washing hands.
Operator discussed with employee who then washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Advised Operator to manually sanitize dishes until machine repaired/able to sanitize properly.
Intermediate6
Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams.
Operator found tag, replaced on container to be removed only once emptied.
Fixed on the spot
Clam/oyster tags not marked with last date served.
Advised Operator to mark with date last served.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food.
All TCS self service buffet and conveyor items held using TPHC with time markings applied no written procedures available. Advised Operator to complete/provide written procedures.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface (prep table mounted can opener blade soiled with food debris, mold-like substance or slime.
Operator removed to be washed, rinsed and sanitized.
Fixed on the spot
Code 31, Handwash sinks and supplies: Soap dispenser at both hand washing sinks in kitchen not working/unable to dispense soap.
Advised Operator to repair/replace.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (cleaning chemicals) not labeled.
Advised Operator to label.
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.