Golden Dragon 88 INC
39871 US Hwy 27, Davenport, FL 33837 · Permanent Food Service · License 6307955
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection3 high priority (2 fixed by the Oct 28 follow-up, 2 repeats), 2 intermediate (1 repeat), 5 basic (4 repeats)-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 visitOct 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over raw shelled eggs and ready to eat sauces in walk in.
More time given
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of sauce stored on floor in walk in cooler.
More time given
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In rice
More time given
Equipment in poor repair.
More time given
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
- First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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.
Raw shelled eggs out on counter since 11am. No time marking. Placed eggs in walk in for rapid cool. In make table, raw beef 46°F, raw shrimp 47°F, cooked pork 44°F. Operator stated all items came from walk in this morning at 11. Advised operator to place in freezer for rapid cool. Chicken on underside temped 43°F. In cooler in entrance of kitchen, cooked chicken wings 54°F, cooked ribs 50°F, fried chicken 54°F. All items on counter when arrived.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over ready to eat sauces, and washed and cut vegetables in walk in cooler.
Repeat violation
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
2 flies flying around back door around cooling prepared food. Manager killed and sanitized the area.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Front handwash sink blocked by chair.
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Some expired 8-15-2026
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of pork on floor. Fryer oil on floor. Soy sauce on floor. Bucket of ribs stored on floor in walk in cooler. Boxes of chicken stored on floor in walk in cooler.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In fried rice.
Repeat violation
Equipment in poor repair.
Two door upright freezer insulation exposed.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Cloth stored on rear prep table after employee wiped down surface.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Oil container with bottom cut off being used.
Repeat violation
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.