Click here to access the department's home page
Licensing Portal - Inspection Details
Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Name: FORTUNE DRAGON License Number: SEA1616508
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 7178 N UNIVERSITY DR

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/22/2023 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
3 5 13
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
14-01-5    Basic - Bowl or other container with no handle used to dispense beef in walk in cooler.
14-05-4    Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line containers to absorb grease for egg rolls.
32-12-5    Basic - Covered waste receptacle not provided in women's bathroom.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-12-5    Basic - Employee drinking from an unenclosed beverage container in a food preparation/ and beside clean dishes and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
40-06-5    Basic - Employee personal items cellular phone, cups stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at dish ware area.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation at cook line.
08B-47-4    Basic - Food not stored at least 6 inches off of the floor. Observed gallon of oil and sauces not stored 6 inches from floor at cook line.
10-01-5    Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed containers, handle touching salt and sugar.
10-06-5    Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container on fried wontons.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees at server area.
08B-54-4    Basic - Uncovered water being served to guest stored directly on side of sink exposed to splash.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout cook and kitchen area.
14-86-1    High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel use to absorb grease from egg roll in container.
08A-05-6    High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked noodles in walk in cooler.
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 10 or more rodent droppings on top of dish machine in dish ware area with meat being sliced in this area Observed 1 rodent dropping on sink directly above chopped raw beef Observed 1 rodent dropping on prep table by tea machine at assembly line in kitchen.
11-27-4    Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
31A-11-4    Intermediate - Handwash sink used for purposes other than hand washing as a dump sink.
31B-02-4    Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink located at server area.
02C-02-5    Intermediate - Observed Ready-to-eat, time/temperature control for safety food pork dumplings , tofu , cooked chicken prepared onsite and held more than 24 hours not properly date marked . Prepped 12pm ,3/21
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Observed bleach in spray bottle 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 2007-2010 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.