Dragon City
2200 Winter Springs Blvd, Oviedo, FL 32765 · Permanent Food Service · License 6903686
What drove the grade
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic (2 repeats)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Raw shrimp, pork, beef and raw chicken in top over cooked shrimp, noodles and chicken bottom of make table Operator moved ready to eat foods
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee working with green onions without gloves Washed hands and put on gloves
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Employee rinsed hands in 3 compartment sink with no soap Employee washed hands in hand wash sink with soap
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Under generals and sweet n sour chicken in make table Operator removed
Fixed on the spot
Intermediate3
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.
Nothing is date marked
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator has pooled eggs time marked but no plan Filled out during inspection
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee rinsed hands off in 3 compartment sink after handling raw chicken Employee washed hands in hand wash sink
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Cups of fast and flour on cook line not labeled Operator labeled
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Interior of doors
Repeat violation
Accumulation of debris on exterior of warewashing machine.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Several throughout
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
In kitchen
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.