DirtyFLRestaurant Inspection Data

DRAGON FIRE GRILL

DRAGON FIRE GRILL in TAMPA has 11 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections indicate some food safety concerns.

3605 East Bougainvillea Avenue
Tampa, Florida, 33612
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 10/27/2025

Inspection #: Visit ID: 13488480

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on front cooks line are soiled on several cold holding units.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table in back kitchen area. Manager removed and properly stored drink. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Hood filter on cooks line is damaged.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor on cooks line is soiled with old food debris and grease buildup.
  • 08B-38-4:Basic - Food stored on floor. Vodka stored on floor inside walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler used for salads has buildup of black -mold like substance.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water from dishwasher leaking onto floor.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Canned marinara held longer then 24 hours has no date markings inside walk in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in front lobby area are soiled with green -mold like substance or slime.

Inspection Date: 8/9/2025

Inspection #: Visit ID: 13487110

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach under dessert reach in cooler on front cooks line. 1 dead roach on floor near dessert reach in cooler. 1 dead roach under Asian steam well. Manager eliminated,cleaned and sanitized at time of inspection. - From follow-up inspection 2025-08-08: 1 dead roach on floor behind burger station at front cooks line. **Time Extended** - From follow-up inspection 2025-08-09: 1 dead roach under Asain Food station steam well. 1 dead roach under burger station steam well. 1 dead roach on shelf under burger station steam well. 1 dead roach behind reach in cooler in kitchen. Manager cleaned and sanitized area. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolerson cooks line. - From follow-up inspection 2025-08-08: **Time Extended** - From follow-up inspection 2025-08-09: **Time Extended**

Inspection Date: 8/8/2025

Inspection #: Visit ID: 13486001

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach under dessert reach in cooler on front cooks line. 1 dead roach on floor near dessert reach in cooler. 1 dead roach under Asian steam well. Manager eliminated,cleaned and sanitized at time of inspection. - From follow-up inspection 2025-08-08: 1 dead roach on floor behind burger station at front cooks line. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolerson cooks line. - From follow-up inspection 2025-08-08: **Time Extended**
  • 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Pickle bucket used to store marinade. - From follow-up inspection 2025-08-08: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found 4 flies flying around kitchen. 1 fly landing on prep table. 1 fly landing on aluminum foil containers in kitchen. 2 live flies landing on metal can in dry storage area. Operator cleaned and sanitized area at time of inspection. - From follow-up inspection 2025-08-08: 2 live flies flying around dry storage area. 1 dead fly on metal can of black beans. **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor at dessert reach in cooler at front cooks line. 2 live roach under dessert reach in cooler at front cooks line. 1 live roach on top of dessert reach in cooler at front cooks line. 1 live roach under rice steam well on front cooks line. 1 roach egg sac under rice steam well on front cooks line. Manager eliminated,cleaned and sanitized at time of inspection. - From follow-up inspection 2025-08-08: 1 live roach under dessert station on front cooks line. 1 live roach on floor under Mexican food station at front cooksline. 1 live roach under steam well at Mexican Food station at front cooks like. 1 live roach on floor in dry storage room. 1 roach egg sac on floor next to dessert station on front cooks line. **Time Extended**

Inspection Date: 8/7/2025

Inspection #: Visit ID: 10899193

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under dessert reach in cooler on front cooks line. 1 dead roach on floor near dessert reach in cooler. 1 dead roach under Asian steam well. Manager eliminated,cleaned and sanitized at time of inspection.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over Togo items on cooks line. Operator removed. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and next to stove on cooks line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolerson cooks line.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old food on tray at dish drying rack.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning on metal pans on dish drying rack.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Pickle bucket used to store marinade.
  • 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. Employee stirring coleslaw using gloves. Hands submerged in coleslaw 5 inches past gloves.
  • 35A-02-7:High Priority - Live, small flying insects found 4 flies flying around kitchen. 1 fly landing on prep table. 1 fly landing on aluminum foil containers in kitchen. 2 live flies landing on metal can in dry storage area. Operator cleaned and sanitized area at time of inspection.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bbq sauce in walk in cooler. Operator relocated. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor at dessert reach in cooler at front cooks line. 2 live roach under dessert reach in cooler at front cooks line. 1 live roach on top of dessert reach in cooler at front cooks line. 1 live roach under rice steam well on front cooks line. 1 roach egg sac under rice steam well on front cooks line. Manager eliminated,cleaned and sanitized at time of inspection.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Employee stirring coleslaw using gloves. Hands submerged in coleslaw 5 inches past gloves.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: beef 123 F, Mac and cheese 125 F, Put out 45 mins earlier. Manager put in oven at time of inspection. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled With pink liquid at prep table on cooks line. Operator labeled. Corrected On-Site

Inspection Date: 5/20/2025

Inspection #: Visit ID: 10841481

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer. - From follow-up inspection 2025-05-20: Ice building inside walk in freezer. **Time Extended**

Inspection Date: 5/16/2025

Inspection #: Visit ID: 10735740

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in water chestnuts bin. Chef removed bowl and placed at dishwasher. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Pickles stored on floor inside double door refrigerator.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor on front line. Staff properly stored bucket. Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher reaches 157F,Had a discussion with operator about using 3 compartment sink until dishwasher is working properly. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. baked beans 57F, Cole slaw 50F, milk 49F, butter 54F, Sour cream 49F, Black beans 58F, Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 49F, baked beans 57F, Cole slaw 50F, milk 49F, butter 54F, Black beans 58F, Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device.
  • 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. Brisket cooked and held longer then 24 hours has no date markings. Staff added proper dates to brisket. Corrected On-Site

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8725303

  • 35A-03-4:Basic - Dead roaches on premises. One dead roach towards back of kitchen near ovens under hood station. Operator cleaned and sanitized at time of inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop handle touching rice.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on freezer towards middle of kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Dish drying area.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink near back of kitchen slow draining.
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. No trash can near handwashing sink towards front and back of kitchen.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Strips (117F - Hot Holding) operator voluntarily discarded. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store scrub brush. Operator removed at time of inspection. Corrected On-Site
  • 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. Hamburger in walk in cooler. Operator labeled at time of inspection. Corrected On-Site

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8667101

  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500ppm); CORRECTED TO ; Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8512176

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Discussed with operator on chaining up CO2 tanks.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on food storage rack, operator moved at time of inspection. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees with no hair restraint, operator discussed with employees and put in hair restraints. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket on double reach in cooler under Ansul system to right.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tile in walk in freezer in disrepair. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice in ice machine area of kitchen. Operator moved at time of inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled. Near kitchen entrance near bar Gasket on double reach in cooler soiled, near double door entrance. Discussed with operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (45F - Cold Holding); Shredded Cheese (55F - Cold Holding) Discussed with operator. Operator voluntarily discarded.
  • 28-13-5:High Priority - Waste water draining onto floor of establishment. Wok station pipe in disrepair not fully into drain , draining partially onto ground from cleaning system of wok station. Discussed with operator on extending pipe. Operator turned water off and cleaned and sanitized
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hose rack in front of sink, operator moved at time of inspection to approved location. Buckets under hand sink block sink. Operator moved to approved location at time of inspection. Corrected On-Site
  • 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Final rinse temperature reached 200F, discussed with operator.

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8512069

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in frezzer. - From follow-up inspection 2023-10-05: **Time Extended**
  • 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing under hood system. - From follow-up inspection 2023-10-05: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer. - From follow-up inspection 2023-10-05: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink condiment stations. - From follow-up inspection 2023-10-05: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No hand soap at hand washing sink at condiment station. - From follow-up inspection 2023-10-05: **Time Extended**

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8346831

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. No hair net on any staff members working in restaurant.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in frezzer.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing under hood system.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken prepped 09/25/2023 cold holding at 52F stop sale issued.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken prepped 09/25/2023 cold holding at 52F stop sale issued.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken tenders hot holding at 117F. Manager discarded chicken tenders. Corrected On-Site
  • 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink condiment stations.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No hand soap at hand washing sink at condiment station.
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dishwasher at 118F rinse cycle.Had a discussion with manager about using 3 compartment sink until dishwasher is working properly. Warning