DirtyFLRestaurant Inspection Data

TWIN DRAGON RESTUARANT

2389 Southeast Ocean Boulevard
Florida, 34996
Snug Harbor
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 13 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: 3607683

Inspection Date: 7/15/2025

Inspection #: 3607683

Inspection Date: 5/13/2025

Inspection #: Visit ID: 10837744

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-05-13: Same **Time Extended**

Inspection Date: 5/12/2025

Inspection #: Visit ID: 10836616

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in dirty bucket. Operator removed. Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. At kitchen, prep table 4 dead roaches, At cook line, 7 dead roaches under stove, 1 dead roach at dish area at floor drain
  • 08B-38-4:Basic - Food stored on floor. At walk in freezer, raw chicken stored on floor. Advised operator of proper storage. Operator placed item onto shelf. Corrected On-Site Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, reach in cooler interior soiled with food debris.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine 0 ppm. Advised operator to set up 3 compartment sink to wash, rinse, and sanitize dishes until dishmachine is and functioning properly.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee handled soiled dishes, then washed hands without using soap. Advised operator of proper handwashing. Employee washed hands properly. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. At kitchen, 8 live roaches on prep table, crawling underneath prep table, underneath refrigerator, at cook line where orders are placed, at dish machine area, on floor underneath floor mat
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, Employee sneezed, used cloth for nose with gloves on, then rinsed hands at hand sink with gloves on. Did not change gloves. Advised operator of proper handwashing. Employee removed gloves, washed hands. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at prep sink, other than designated hand sink. Advised operator of proper handwashing. Repeat Violation

Inspection Date: 3/19/2025

Inspection #: Visit ID: 10801391

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves rusted. Repeat Violation Warning - From follow-up inspection 2025-03-19: Same **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At cook line, constant water drip from faucet. Repeat Violation Warning - From follow-up inspection 2025-03-19: Same **Time Extended**

Inspection Date: 3/18/2025

Inspection #: Visit ID: 10800363

  • 08B-38-4:Basic - Food stored on floor. At kitchen, plastic bottles of beverages stored on floor. Warning
  • 08B-12-5:Basic - Stored food not covered. At walk in cooler, several ready to eat food items, cooked chicken, rehydrated noodles, cooked rice stored uncovered. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves rusted. Repeat Violation Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At cook line, constant water drip from faucet. Repeat Violation Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to work, put on clean gloves and began to prepare food without washing hands. Advised operator of proper hand washing. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server handled dirty dishes then proceeded to grab clean plates/entrees without washing hands. Advised operator of proper hand washing. Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat, then put it back on and proceeded to prepare food without washing hands. Advised operator of proper handwashing. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee stuffed trash into garbage can then proceed to grab clean in use equipment without washing hands. Advised operator of proper hand washing. Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At kitchen, employee came in kitchen from outside, then proceeded to dip bare hands into oyster sauce without washing hands and no approved AOP. See stop sale
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used tobacco, returned to work, put on clean gloves and began to prepare food without washing hands. Advised operator of proper hand washing. Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands without using soap. Advised operator of proper hand washing. Warning
  • 35A-02-7:High Priority - Live, small flying insects found Approximately 6 small flying insects in dish area, landing on soiled bucket and pipes. Admin Complaint
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At kitchen, use of cloth napkins used as food liner for cooked egg rolls. Warning
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. At dish machine area, household pesticides stored on shelf. Raid and Gentrol. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Oyster sauce.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Advised operator of proper hand washing. Warning

Inspection Date: 2/12/2025

Inspection #: Visit ID: 10777518

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. At dish area, hole in wall. Warning - From follow-up inspection 2025-02-12: Same **Time Extended**
  • 29-27-4:Basic - - From initial inspection : Basic - Mop sink or curbed cleaning facility provided at establishment is blocked by debris. Warning - From follow-up inspection 2025-02-12: Same **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-02-12: Same **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls visibly soiled with food debris, grease, and dirt. Warning - From follow-up inspection 2025-02-12: Same **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At cookline, constant drip from faucet. Warning - From follow-up inspection 2025-02-12: Same **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. Warning - From follow-up inspection 2025-02-12: **Time Extended**

Inspection Date: 2/11/2025

Inspection #: Visit ID: 8898210

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, equipment handles visibly soiled. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. At dish area, hole in wall. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. Several knives stored in between soiled equipment. Warning
  • 29-27-4:Basic - Mop sink or curbed cleaning facility provided at establishment is blocked by debris. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline, stove visibly soiled with grease, food debris. Repeat Violation Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cookline, reach in cooler. Soiled with food debris. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls visibly soiled with food debris, grease, and dirt. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At cookline, constant drip from faucet. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline, Employee went outside then came back inside and began preparing food, touching clean plates without washing hands. Advised operator of proper handwashing. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Operator renewed license during inspection. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler, raw shrimp (50F - Cold Holding); cooked pork (48F - Cold Holding); cooked pasta (49F - Cold Holding), not prepared or portioned today. Operator stated items held approximately 3 hours. Advised operator of proper cold holding. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, marinated raw beef (69F - Cooling)@2:56 since 2:30, 63F @3:50; at the current rate, item will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed ice onto product to fascilitate cooling. **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. Warning

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8897764

  • N/A:No Violations Were Observed

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8786811

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. At kitchen, dry storage, dish area, floors visibly soiled with dirt and debris. Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen, dirt, debris, oil stains on floor under fryer. Repeat Violation Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw chicken then proceeded to prepare food without washing hands. Advised operator of proper handwashing. Warning
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee smoked cigarette, returned to kitchen with out properly washing hands. Operator advised employee to wash hands properly. Corrected On-Site Warning
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. At kitchen dish area, cans of household pesticide on shelf. Operator removed. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked chicken (46F - Cold Holding); raw shrimp (46F - Cold Holding); raw beef (48F - Cold Holding); cooked pork (51F - Cold Holding); cooked pasta (55F - Cold Holding)not prepared or portioned today. Operator stated products out of temperature approximately 1 1/2 hours. Operator placed products into walk in for quick chill. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwashing sink covered with Saran Wrap, not accessible for proper handwashing. Operator removed Saran Wrap. Repeat Violation Warning

Inspection Date: 1/18/2024

Inspection #: Visit ID: 8593075

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Observed approximately 20 Dead roaches: cook line, mens bathroom, cook line, dry storage, women's bathroom. Operator removed dead roaches from restaurant. **Corrective Action Taken** Admin Complaint - From follow-up inspection 2024-01-18: Observed 1 dead roach in men's restroom. Admin Complaint
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout entire kitchen, cook line, dry storage, dish area. Warning - From follow-up inspection 2024-01-18: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Grease on floors under fryer, underneath shelves, wall at cook line. Warning - From follow-up inspection 2024-01-18: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw shrimp walk in freezer. Operator stored properly. Corrected On-Site Warning - From follow-up inspection 2024-01-18: Observed raw chicken over raw fish, both products not in commercial packaging. Operator stored properly. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice (95F - Cooling) at 1:35 since 11:00. At current rate of cooling, product did not reach 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded cabbage 52F at 1:20 since 9:00. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Warning - From follow-up inspection 2024-01-18: Flip top cooler: Tempura chicken 46F cold holding. Per operator, not prepared or portioned today. Per operator, held in flip top cooler overnight. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sliced pork (46F - Cold Holding) Observed in flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 1.25 hours. Operator put in walk in cooler. ; garlic and oil (85F - Cold Holding) Observed on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Time control procedure sent to operator. ; Vegetable Egg roll (69F - Cold Holding) Observed sitting on counter by fryer station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned to walk in cooler. ; tempura chicken (44F - Cold Holding) Observed in overfilled pan in flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator cut portion in half and put remaining portion in walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2024-01-18: Flip top cooler: Tempura chicken 46F cold holding. Per operator, not prepared or portioned today. Per operator, held in flip top cooler overnight. See stop sale. Admin Complaint

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8449220

  • 35A-03-4:Basic - Dead roaches on premises. Observed approximately 20 Dead roaches: cook line, mens bathroom, cook line, dry storage, women's bathroom. Operator removed dead roaches from restaurant. **Corrective Action Taken** Admin Complaint
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout entire kitchen, cook line, dry storage, dish area. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Grease on floors under fryer, underneath shelves, wall at cook line. Warning
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed Clean buckets stored on wood at dish drying rack. Warning
  • 14-15-4:High Priority - Cloth napkins in direct contact with wontons, cooked duck in direct contact with rusted shelf at walk in cooler. Operator stored all products properly. Corrected On-Site Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice (95F - Cooling) at 1:35 since 11:00. At current rate of cooling, product did not reach 70F within 2 hours. See stop sale. **Corrective Action Taken** Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed Flying insects, approximately 8-10 by dish area landing on clean pots. Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw shrimp walk in freezer. Operator stored properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Ground chicken over raw steak walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice (95F - Cooling) at 1:35 since 11:00. At current rate of cooling, product did not reach 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded cabbage 52F at 1:20 since 9:00. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sliced pork (46F - Cold Holding) Observed in flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 1.25 hours. Operator put in walk in cooler. ; garlic and oil (85F - Cold Holding) Observed on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Time control procedure sent to operator. ; Vegetable Egg roll (69F - Cold Holding) Observed sitting on counter by fryer station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned to walk in cooler. ; tempura chicken (44F - Cold Holding) Observed in overfilled pan in flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator cut portion in half and put remaining portion in walk in cooler. **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded cabbage 52F at 1:20 since 9:00. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Foam sealant stored over clean dishes by dish machine. Operator stored properly. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler cook line: cooked egg noodles (45F - Cooling) at 12:45 since 11:30 - 45F 1:45 - At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Can opener with mold like substance on blade. Advised operator to clean can opener. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed linen napkin, dust and debris in hand wash sink at cook line. Operator removed linen and debris. Corrected On-Site Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at men's restroom and cook line. Operator provided soap. Corrected On-Site Warning

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8385603

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in by fryer: cooked vegetable egg roll (47F - Cooling) at 3:45 since 11:00 - 47F at 4:05 cooked egg noodles (51F - Cooling) at 3:35 since 11:00 - 53F at 4:05 ; cooked chicken (51F - Cooling) at 3:40 since 11:00 - 51F at 4:00 At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken**
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dish machine chlorine sanitizer at 0ppm. Instructed Operator to set up three compartment sink, chlorine sanitizer. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork sausage over wonton wraps at walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pooled shell eggs (54F - Cooling) at 3:35 since 3:05 - 54F at 4:05 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken**