DirtyFLRestaurant Inspection Data

TWIN DRAGON RESTUARANT

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

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

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**