DRAGON FIRE GRILL
3605 E BOUGAINVILLEA AVE, Tampa FL 33612 · 813-987-5446
Last inspected Jul 16, 2026 · 13 visits since September 2023
MAY 25
AUG 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025062904 | Aug 7, 2025 | Sep 18, 2025 | $400 |
Inspection history
13 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza stored in refrigerator that is not working properly in kitchen area. pizza (59F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza stored in refrigerator that is not working properly in kitchen area. pizza (59F - Cold Holding)
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs hot holding at 112F chef voluntarily discarded meatballs.
Handwash sink not accessible for employee use at all times. Handwashing sink in dishwasher area is blocked by a food preparation table. Staff removed table.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher reaches 156F. 3 compartment sink already set up and tested 200ppm of Quaternary ammonia. Maintenance repaired dishwasher temperature reaches 167F.
Dead roaches on premises. 1 dead roach in kitchen area. Chef cleaned and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table in kitchen area. Employee removed and properly stored drink.
Floor tiles missing and/or in disrepair. Broken floor tiles in dishwasher area.
Food stored on floor. Boxes of food on floor inside walk in frezzer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom of food preparation table in dishwasher area has rust.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
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.
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.
Buildup of food debris/soil residue on equipment door handles. Door handles on front cooks line are soiled on several cold holding units.
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.
Equipment in poor repair. Hood filter on cooks line is damaged.
Floor soiled/has accumulation of debris. Floor on cooks line is soiled with old food debris and grease buildup.
Food stored on floor. Vodka stored on floor inside walk in cooler.
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.
Water leaking from pipe and/or faucet/handle. Water from dishwasher leaking onto floor.
Aug 9, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolerson cooks line.
Aug 8, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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.
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolerson cooks line.
Reuse of single-service or single-use articles. Pickle bucket used to store marinade.
Aug 7, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority1 Intermediate7 Basic
Show 14 findings ▾
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.
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bbq sauce in walk in cooler. Operator relocated.
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.
Stop Sale issued due to adulteration of food product. Employee stirring coleslaw using gloves. Hands submerged in coleslaw 5 inches past gloves.
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.
Spray bottle containing toxic substance not labeled With pink liquid at prep table on cooks line. Operator labeled.
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.
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.
Floor soiled/has accumulation of debris. Under and next to stove on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolerson cooks line.
Old food stuck to clean dishware/utensils. Old food on tray at dish drying rack.
Old labels stuck to food containers after cleaning on metal pans on dish drying rack.
Reuse of single-service or single-use articles. Pickle bucket used to store marinade.
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
May 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
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.
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,
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,
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device.
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.
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.
Food stored on floor. Pickles stored on floor inside double door refrigerator.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor on front line. Staff properly stored bucket.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter.
Handwash sink used for purposes other than handwashing. Handwashing sink used to store scrub brush. Operator removed at time of inspection.
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.
Dead roaches on premises. One dead roach towards back of kitchen near ovens under hood station. Operator cleaned and sanitized at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on freezer towards middle of kitchen.
Old labels stuck to food containers after cleaning. Dish drying area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink near back of kitchen slow draining.
Trash receptacles not provided where needed in establishment. No trash can near handwashing sink towards front and back of kitchen.
May 3, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500ppm); CORRECTED TO; Sanitizer Bucket (Quaternary 200ppm)
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
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.
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
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.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Final rinse temperature reached 200F, discussed with operator.
Carbon dioxide/helium tanks not adequately secured. Discussed with operator on chaining up CO2 tanks.
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.
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.
Equipment in poor repair. Gasket on double reach in cooler under Ansul system to right.
Floor tiles missing and/or in disrepair. Floor tile in walk in freezer in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Ice scoop handle in contact with ice. Ice scoop handle in ice in ice machine area of kitchen. Operator moved at time of inspection.
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.
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink condiment stations.
No soap provided at handwash sink. No hand soap at hand washing sink at condiment station.
Floor tiles missing and/or in disrepair. Floor tiles missing in frezzer.
Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing under hood system.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
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.
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.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink condiment stations.
No soap provided at handwash sink. No hand soap at hand washing sink at condiment station.
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.
Employee with no hair restraint while engaging in food preparation. No hair net on any staff members working in restaurant.
Floor tiles missing and/or in disrepair. Floor tiles missing in frezzer.
Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing under hood system.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
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.