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Licensee
Name: DRAGON CITY License Number: SEA3912734
Rank: Seating License Expiration Date: 02/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 871 W BLOOMINGDALE AVE
BRANDON, FL 33511

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/09/2014 Met Inspection Standards
During This Visit
More information about inspections.
5 9 20
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
02D-10-4    Basic - Bag/container of unrecognizable prepared food not identified by common name.
14-01-4    Basic - Bowl or other container with no handle used to dispense food.
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
36-43-4    Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dining room
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
08B-19-4    Basic - Food contaminated by unsanitized equipment. See stop sale. Fried Rangoon draining in box
23-07-4    Basic - Gaskets with slimy/mold-like build-up.
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk bins
36-62-4    Basic - Light not functioning. Dining room
14-31-4    Basic - Nonfood-grade bags used in direct contact with food.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Noodle, chicken
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
35B-09-4    Basic - Screen in door torn/in poor repair - back door screen
21-05-4    Basic - Soiled dry wiping cloth in use.
42-03-4    Basic - Storage of maintenance equipment in areas that may result in cross contamination. Mop bucket not emptied
08B-13-4    Basic - Stored food not covered in walk-in cooler.
08B-14-4    Basic - Stored food not covered in walk-in freezer.
08B-54-4    Basic - Uncovered food stored near sink exposed to splash.rice
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
08B-02-4    High Priority - Displayed food not properly protected from contamination. Bx if fried chicken near back door
12A-16-4    High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
03A-27-4    High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk bins and scoops
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Electric cord
22-30-4    Intermediate - Interior of refrigerator soiled with accumulation of food residue.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
14-77-4    Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Repairman called
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
14-76-4    Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reair man called
New Search
1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395