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Licensee
Name: CHINA DRAGON License Number: SEA3915997
Rank: Seating License Expiration Date: 02/01/2022
Primary Status: Ownership Changed Secondary Status:
Location Address: 2513 W HILLSBOROUGH AVE 109
TAMPA, FL 33614

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/28/2016 Met Inspection Standards
During This Visit
More information about inspections.
3 6 25
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Sugar container. **Repeat Violation**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauces.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Along cooks line **Repeat Violation**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
14-69-4    Basic - Ice buildup in reach-in freezer.
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
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. Rice container.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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. Beef. Moved to walk in cooler. **Repeat Violation**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.
25-35-4    Basic - Reuse of single-use articles. Egg cartons.
23-09-4    Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
29-20-5    Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at front counter. **Repeat Violation**
08B-13-4    Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
23-10-4    Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 68 ° F , placed in reach in cooler.
08A-01-4    High Priority - Raw animal food stored over cooked food. Chicken over cooked pork.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Chicken over cut produce.
11-03-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-03-4    Intermediate - No soap provided at handwash sink.
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.