DRAGON BOWL SUSHI & ASIAN FUSION
626 W 23 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 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).