DRAGON BOWL SUSHI & ASIAN FUSION
626 W 23 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 11/14/2024
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-10-4:Basic - Abrasives and detergents not removed during the rinse process. Observed soapy water inside dish machine after cycles are complete.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Card board lining table under grill.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on flat top in water at 83F, employee dumped water and replaced its hot water. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused spiral slicer on dish rack soiled. Manager discarded item at time of inspection. Corrected On-Site
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Poke station: brown rice 73F at 1:52pm, per employee set in rice warmer to reheat at approximately 11:45am. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poke bowl make table: shrimp 56F, cooked chicken 56F, tofu 55F, seaweed salad 52F, per employee, items on make table for unknown amount of time. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poke bowl make table: shrimp 56F, cooked chicken 56F, tofu 55F, seaweed salad 52F, per employee, items on make table for unknown amount of time. See stop sale. corn 55 tuna 55F, krab 53F, masago 55F, per employee approximately 2 hours. Items moved to freezer for rapid cooling during inspection. Warning
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Poke station: brown rice 73F at 1:52pm, per employee set in rice warmer to reheat at approximately 11:45am. See stop sale.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Milk crate and other items blocking hand wash sink. All items moved at time of inspection. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish machine. Restocked at time of inspection. Corrected On-Site
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 server with no food handler training, 3 cooks with expired training. Warning
Food safety inspection conducted on 11/14/2024 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).
Inspection on 1/16/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on kitchen prep table and on shelf over Togo cups. All drinks removed at time of inspection. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint for hibachi cook.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on dusty tray on top of ice machine. Items washed at time of inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Curtain soiled in window pass through. Dusty tray for ice scoop on ice machine. All items cleaned at time of inspection. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. Can of oyster sauce dented with sharp creases in dented area. See stop sale.
- 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shell eggs stored over tuna to be served raw under a consumer advisory. Eggs moved at time of inspection. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker in front of kitchen hand wash sink. Dishes stored in sink. All items moved at time of inspection. Corrected On-Site
Food safety inspection conducted on 1/16/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 7/21/2023
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-48-4:Basic - Employee preparing food in customer section of dining area. Observed plastic soufflé cups laid out to be filled on table in dining area. Operator removed all cups to designated food prep area.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed employee using non-food service drill for mixing spicy Mayo. Informed operator this type of equipment is not permitted.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cut cucumbers, bag of edamame sitting on raw shell eggs in walk-in cooler. All items rearranged and separated appropriately. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: diced tofu 70F, approximately 30 mins per cook, returned to walk-in cooler at time of inspection. Discussed icing down product and Time as a Public Health Control. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line hot holding: clear soup 103F, miso soup 103F, less than 4 hours. Reheated on stove at time of inspection, retemped at 167F. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Provided dial thermometer to operator at time of inspection. Corrected On-Site Repeat Violation
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee with no proof of reporting agreement.
Food safety inspection conducted on 7/21/2023 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).