DRAGON BOWL SUSHI & ASIAN FUSION
626 W 23 ST, Panama City FL 32405 · 850-866-0414
Last inspected Jul 22, 2026 · 10 visits since July 2023
NOV 24
JUN 25
DEC 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority6 Intermediate8 Basic
Show 19 findings ▾
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. Chlorine dish machine testing 0ppm after multiple testings.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees failed to wash hands after handling their phones before putting on gloves to engage in food preparation.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bang bang sauce and sweet chili in walk in cooler. Raw whole cut of beef and raw diced chicken next to bang bang sauce and sweet chili in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Four vacuum sealed tuna loins in the walk in cooler and one in the sushi display cooler thawed without being removed from reduced oxygen package. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen area with plates. Employee removed items at the time of inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Three cooks and three servers present at the time of inspection without an on duty certified food manager. Certified food manager FNU William arrived at the time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on handwashing sink in the kitchen area. Employee refilled paper towel dispenser at the time of inspection.
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. Violation addressed in a separate callback.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy tuna filling prepared on 07-12-2026, per employee, not date marked by 07-14-2026.
Spray bottle containing toxic substance not labeled. Two spray bottles containing disinfectant, per operator, not properly labeled.
Floor soiled and with food debris on Walk in Freezer and Walk in Cooler.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Four vacuum sealed tuna loins in the walk in cooler and one in the sushi display cooler thawed without being removed from reduced oxygen package. See stop sale.
Food stored on floor. Several buckets of soy sauce stored on the floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup used to dispense sweet chili sauce with handle touching the food item.
Single-service articles improperly stored. Single service chopsticks not protected from soap and water splashing from handwashing sink. Operator moved items at the time of inspection.
Soiled dry wiping cloth in use. Two soiled dry wiping cloths in use in takeout table. One soiled wiping cloth used as a window cover in window between kitchen and sushi bar.
Stored food not covered. Frozen matcha tiramisu not covered in walk in freezer.
Working containers of food removed from original container not identified by common name. Bins of sugar, salt, and tempura batter not labeled.
Jul 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. All employees.
May 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Three compartment sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John Copper.
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. All employees.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Left a copy.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no hair restraint while engaging in food preparation. Kitchen area.
No handwashing sign provided at a hand sink used by food employees. Front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp setting on a table on the cook line thawing at room temperature.
Working containers of food removed from original container not identified by common name. Salt container on the cook line.
grease accumulation on walls of the cook line.
Dec 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over soy sauce and boom boom sauce. Raw salmon over carrots and broccoli. Raw tuna over cooked pork. Items rearranged during inspection.
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. Poke bowl station: raw tuna 55F, raw salmon 54F, 53F, imitation crab 54F, 53F, tofu 53F, cooked shrimp 55F, cooked corn 56F, roe 56F, at 4:30pm, per manager items on make table since approximately 12:30pm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poke bowl station: raw tuna 55F, raw salmon 54F, 53F, imitation crab 54F, 53F, tofu 53F, cooked shrimp 55F, cooked corn 56F, roe 56F, at 4:30, per manager items on make table since approximately 12:30pm.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time on sushi rice. Employee marked time on rice at time of inspection.
Handwash sink not accessible for employee use at all times. Cook line hand wash sink unusable due to an excessive amount of items stored in/on sink. Items removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Restocked at time of inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manuel and Rafael expired 2024
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on dry storage shelves. Drinks discarded during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Papa John's pizzas stored in walk-in cooler on top of restaurant food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweat shirts and hats stored with spices on dry storage shelf. Personal items removed from shelf at time of inspection.
Equipment in poor repair. Sliding glass doors on sushi display cabinet broken, repaired with duct tape.
Food stored on floor. Various items stored on floor in walk-in cooler and freezer including pan of tuna, bucket of soy sauce, packages of beef, and a pan of raw chicken. Items removed from floor during inspection.
In-use ice scoop stored on dusty tray on top of ice machine. Items washed at time of inspection.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unpainted, unfinished ply wood shelves in kitchen and server station.
Soiled curtains at entrance to kitchen.
Stored food not covered. No cover on boom boom sauce in walkin cooler.
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Items inside hand washing station in kitchen. Operator removed items.
No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels at station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler
Carbon dioxide/helium tanks not adequately secured.
Time/temperature control for safety food thawed in an improper manner. Package crab meat inside a container of standing water.
Working containers of food removed from original container not identified by common name. Ingredient bins underneath shelf in kitchen.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
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.
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.
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.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish machine. Restocked at time of inspection.
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.
Abrasives and detergents not removed during the rinse process. Observed soapy water inside dish machine after cycles are complete.
Cardboard used to line nonfood-contact shelves. Card board lining table under grill.
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.
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.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dented/rusted cans present. Can of oyster sauce dented with sharp creases in dented area. See stop sale.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shell eggs stored over tuna to be served raw under a consumer advisory. Eggs moved at time of inspection.
Handwash sink not accessible for employee use at all times. Rice cooker in front of kitchen hand wash sink. Dishes stored in sink. All items moved at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on kitchen prep table and on shelf over Togo cups. All drinks removed at time of inspection.
Employee with no hair restraint while engaging in food preparation. No hair restraint for hibachi cook.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on dusty tray on top of ice machine. Items washed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Curtain soiled in window pass through. Dusty tray for ice scoop on ice machine. All items cleaned at time of inspection.
Jul 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cut cucumbers, bag of edamame sitting on raw shell eggs in walk-in cooler. All items rearranged and separated appropriately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: diced tofu 70F, approximately 30 mins per cook, returned to walk-in cooler at time of inspection. Discussed icing down product and Time as a Public Health Control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line hot holding: clear soup 103F, miso soup 103F, less than 4 hours. Reheated on stove at time of inspection, retemped at 167F.
No probe thermometer provided to measure temperature of food products. Provided dial thermometer to operator at time of inspection.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee with no proof of reporting agreement.
Employee preparing food in customer section of dining area. Observed plastic soufflé cups laid out to be filled on table in dining area. Operator removed all cups to designated food prep area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed employee using non-food service drill for mixing spicy Mayo. Informed operator this type of equipment is not permitted.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.