DRAGON GATE AUTHENTIC CHINESE RESTAURANT
11232 PINES BLVD, Pembroke Pines FL 33026 · 954-438-9982
Last inspected Jan 15, 2026 · 8 visits since October 2023
AUG 24
DEC 24
MAY 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects found -Observed 2 live flying insects landing on prep table. Operator killed and sanitizer areas. No utensils or food items were on prep table at this time.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024054623 | Aug 13, 2024 | Dec 17, 2024 | $200 |
Inspection history
8 visits, newest first
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Observed raw pork in same container as cooked chicken Employee removed raw pork
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper dispenser in food prep room unable to dispense paper towel Operator replaced batteries
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork a cooked pork ribs in Walk In Cooler not date marked. Employee labeled and date marked container
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Show the remaining 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop and ladles stored in standing water Employee removed raw utensils
Stored food not covered. Observed cooked pork, egg rolls in Walk In Cooler not covered Employee covered foods
Time/temperature control for safety food thawed in an improper manner. Observed pork ribs being thawed in standing water Employee placed under running water
Oct 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority6 Intermediate6 Basic
Show 13 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employees using his cellphone with gloves while engaging in food preparation. After brief education, employees then changed gloves and wash hands.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwashing station block with garbage container. Operator relocate garbage container.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
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. Observed no proof that some employees were informed of their health responsibilities.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed no date marked on cooked pork transfer from walk in freezer more than 24 hours.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on all cooked food stored in walk in cooler. Per operator items cooked more than 24 hours.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee personal foods stored in refrigerator not segregated or identified from restaurant foods.
Food stored on floor. -Observed container with cooking oils stored on kitchen floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between 3 compartment sink and prep table.
Stored food not covered. -Observed uncovered containers with cooked chicken stored in walk in cooler. -Observed containers with cut lettuce and peppers stored in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed cases of unwashed vegetables stored over cut pepper in walk in cooler. Operator removed cut peppers and stored properly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several in-use wet wiping cloths at cook line not stored in sanitizer solution.
May 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Live, small flying insects found -Observed 2 live flying insects landing on prep table. Operator killed and sanitizer areas. No utensils or food items were on prep table at this time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw steak cold held in glass door reach in cooler at 44F. Per operator, meat transfer to unit 3.5 hours prior to the inspection. Operator placed ice pack on item for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken wings hot held at 109F. Per operator, chicken cooker 30 minutes prior to the inspection. Operator reheat chicken to 278F
Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense raw rice.
Exterior door has a gap at the threshold that opens to the outside.
Food storage container/container lid cracked or broken. -Observed rice lid in dry storage area lid broken.
Food stored on floor. -Observed container with cooking oil stored on kitchen floor. -Observed cases with sauces stored on walk in freezer floor.
Stored food not covered. -Observed an uncovered container with cut lettuce stored in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed lemons stored over cut lettuce in walk in cooler.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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 and the time removed from temperature control cannot be determined. Observed at 3:10 p.m. no time mark on cooked rice held using time as a public health control. Per operator, rice placed at cookline at 12:00 p.m. Operator correctly time marked rice with less than 1 hour remaining.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked ribs hot held at 200F at cookline. As per operator, ribs placed at cookline 1.5 hours prior to the inspection. Advice operator to reheat ribs to 165F.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed pork found in walk in cooler
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinking water stored in walk in cooler not segregated or identified from restaurant foods.
Food stored on floor. -Observed cases with soy sauce stored on kitchen floor. Operator removed and stored properly. -Observed cases with food items stored on walk in cooler and freezer floor. Operator removed
Time/temperature control for safety food thawed in an improper manner. -Observed beef thawing at room temperature at prep station. Operator removed and stored in walk in freezer
Aug 13, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Displayed food not properly protected from contamination. 2 whole ducks and one piece of pork belly hanging on storage rack, touching soiled and rusted shelf, inside walk in cooler. Employee removed to be covered.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pork and chicken. Raw pork in bags over uncovered tray of fried chicken nuggets, employee moved tray of chicken nuggets to top shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. wonton (72F - Cold Holding); cooked diced pork (70F - Cold Holding), observed both food containers in ambient temperature, per employee food held less than two hours, ice added and food moved to lower cooler.
Toxic substance/chemical improperly stored. Cans of paints and construction hardware stored on under shelf, next to single service plates in cook line, employee removed.
Spray bottle containing toxic substance not labeled. Two bottles of Windex and Lysol by service area. Employee labeled.
Bowl or other container with no handle used to dispense food. Plastic cup inside container of sugar, employee removed.
Equipment in poor repair. Storage racks and shelves around entire kitchen with substantial build up of rust
Floor soiled/has accumulation of debris. Inside walk in freezer
Food-contact surface not smooth and easily cleanable. card board boxes used to store egg rolls. Employee removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on door and curtains in walk in freezer
Reach-in cooler interior/shelves have accumulation of soil residues. Two doors glass cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on can opener blade.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside walk in freezer
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 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. Observed chlorine sanitizer at dishwashing machine at 00 ppm.
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. Observed operator touch cooked rice with bare hand.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 8 live flying insects landing on walls and in-use cutting board in food preparation area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs not vertical separated from cooked corn in reach in cooler. Operator relocate shell eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on can opener blade.
Handwash sink used for purposes other than handwashing. Observed wet wiping clothes stored in handwashing sink in kitchen.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked ribs transfer from walk-in freezer to walk-in cooler from yesterday morning not date mark.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken stored in walk-in cooler. Per chef, chicken cooked yesterday morning.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance buildup inside ice machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Observed accumulation of old food residue buildup on microwave doors. Operator cleaned and sanitized.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on shelf above food preparation table at cookline. -Observed employee clothes stored on shelf at dishwashing area next to clean utensils. Operator removed.
Food stored on floor. Observed container with sauce stored on walk-in cooler floor
Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside walk in freezer
In-use knife/knives stored in cracks between pieces of equipment.
Single-service articles improperly stored. Observed various takeout containers stored on dry storage floor.
Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing in standing water at prep sink. Operator placed underneath running water. -Observed beef thawing at room temperature in prep area. Operator transfer to walk-in cooler.
Oct 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked duck meat cold held in glass door cooler at 46°F. Per operator, item transfer to unit 1.5 hours prior to the inspection. Operator transfer item to reach in freezer for quick chill.
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 and the time removed from temperature control cannot be determined. Observed at 12:52 p.m., cut lettuce and cut bob chow held using time as a public health control has no time marking. Per operator, items cut at 12:00 p.m. Operator correctly time marked items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed ribs hot held at 118 degrees Fahrenheit in kitchen. Advice chef to reheat ribs to 165°F.
Clam/mussel/oyster tags not marked with last date served. -Observed oyster tags not marked last date used.
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/ Manager returned during inspection.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked ribs held in walk-in cooler. Per operator, ribs cooked on 10/24/2023.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
Employee eating in a food preparation or other restricted area. -Observed employee drinking from an open container in food preparation area. Operator discarded at will.
Employee with no hair restraint while engaging in food preparation. -Observed several employees on cookline engaging in food preparation with no hair restraints.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. -Observed containers with sauces stored on walk in cooler floor. -Observed various food items stored on walk-in freezer floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on glass door refrigerator at cookline.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of soil residues buildup on glass door refrigerator shelves.
Walk-in cooler and freezers shelves with rust that has pitted the surface.
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.