FORTUNE DRAGON
7178 North University Drive
Florida, 33321
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
6
Intermediate
0
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between flip top and table at cook line
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line wet wiping cloth not kept in sani bucket
- 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. 2 door glass front cooler; white rice x2 (45F - Cold Holding). As per operator food stored in containers and left to cool over night. See stop sale.
- 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. Operator cutting ready to eat spare ribs, with bare hand
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Soiled non food grade rag used to cover cooked noodles on counter
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top; raw shell eggs (62F - Cold Holding). Per operator eggs not portioned or prepared today. Observed unit not in flip top properly. Food in unit less than 4hrs. Operator moved to walk in cooler for quick chill. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door glass front cooler; white rice x2 (45F - Cold Holding). As per operator food stored in containers and left to cool over night. See stop sale. 2)Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler; fried rice (48F - Cold Holding); cooked chicken (44F - Cold Holding). As per operator foods not portioned or prepared today, in unit more than 4hrs. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler; fried rice (48F - Cold Holding); cooked chicken (44F - Cold Holding). As per operator foods not portioned or prepared today, in unit more than 4hrs. See stop sale. Repeat Violation Admin Complaint
Food safety inspection conducted on 4/24/2025 revealed 8 total violations (6 high priority, 0 intermediate, 2 basic).
Inspection on 1/15/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks actively preparing food on cook line no hair restraint, employees donned hats Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled soiled with food debris
- 25-05-4:Basic - Single-service articles improperly stored. Single service box of to go containers near back door of establishment stored in direct contact with floor
- 08B-12-5:Basic - Stored food not properly covered. Observed wiping cloth used to cover non TCS foods in walk in cooler. Operator removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen counter; fried chicken (53F - Cold Holding); fried rice (56F - Cold Holding). Per operator foods not portioned or prepared today, out of temperature less than 4hrs. Observed food not kept under any temperature or time control. Operator placed all food items on time. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handwashing sink next to cook line Repeat Violation
Food safety inspection conducted on 1/15/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 5/1/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Inside walk in cooler, cloth used as cover for containers of fried chicken. Operator removed cloth. Corrected On-Site Warning - From follow-up inspection 2024-05-01: Observed the same. Operator removed. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth placed and stored on kitchen prep counter Repeat Violation Warning - From follow-up inspection 2024-05-01: Observed same. Operator removed and put in sanitizing bucket **Time Extended**
Food safety inspection conducted on 5/1/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/30/2024
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Inside walk in cooler, cloth used as cover for containers of fried chicken. Operator removed cloth. Corrected On-Site Warning
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler. Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating food behind expo line. Employee moved to dining area to eat food. Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth placed and stored on kitchen prep counter Repeat Violation Warning
- 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. Fried chicken (70F at 0200pm to 69F at 0300pm- Heated Cooling since 1200am). Cut ribs (56F at 0300pm to 52F 0340pm - Ambient Cooling since 0200pm); cooked shrimp (62F at 0335pm to 63F at 0350pm - Ambient Cooling 1200) Foods moved to freezer to quick chill. **Corrective Action Taken** Warning
- 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 cold held at greater than 41 degrees Fahrenheit. 1) Kitchen Flip Top: cooked chicken (52F - Cold Holding); sliced ham (48F - Cold Holding). Per operator foods in unit more than 4hrs, not portion or prepared today. Observed cold holding inside unit in disrepair. 2) Walk in cooler: raw chicken (55F - Cold Holding). Per operator in unit more than 4hrs, not prepared or portioned today. Observed cold holding in unit in disrepair. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen Flip Top: cooked chicken (52F - Cold Holding); sliced ham (48F - Cold Holding). Per operator foods in unit more than 4hrs, not portion or prepared today. Observed cold holding inside unit in disrepair. 2) Walk in cooler: raw chicken (55F - Cold Holding). Per operator in unit more than 4hrs, not prepared or portioned today. Observed cold holding in unit in disrepair. See stop sale. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to fryer on kitchen counter: fried rice (128FF - Hot Holding). Left out of temperature less than 4hrs. Operator reheated to 165F. Introduced TPHC to operator. 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. Walk in cooler: Fried chicken (70F at 0200pm to 69F at 0300pm- Heated Cooling since 1200am). Cut ribs (56F at 0300pm to 52F 0340pm - Ambient Cooling since 0200pm); cooked shrimp (62F at 0335pm to 63F at 0350pm - Ambient Cooling 1200). Cooling in a unit in disrepair. Foods moved to freezer to quick chill. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed pot being filled with water from hand wash sink in kitchen. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Glass Front Cooler: White rice; Cooked pork. Items cold held in unit more than 48hrs with no date marking. Operator date marked.Warning Corrected On-Site Warning
Food safety inspection conducted on 4/30/2024 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).
Inspection on 2/21/2024
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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 container. Scoop with handle inside rice in rice bin
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plastic kegs. Handwash sink next to Kenmore Freezer
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 2/21/2024 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).