DRAGON HOT POT
4611 OKEECHOBEE BLVD BAY 108, West Palm Beach FL 33417 · 561-6198177
Last inspected Mar 19, 2026 · 10 visits since July 2023
MAR 24
JUL 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At server station- approximately 1 live roach on floor under the ice machine. At dishmachine area - approximately 1 live roach on top of dishmachine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036810 | Mar 19, 2026 | Jun 24, 2026 | $360 |
| 2--2024021263 | Mar 20, 2024 | May 16, 2024 | $200 |
Inspection history
10 visits, newest first
Mar 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
What the inspector wrote — 12 findingsThe state's own report →
Container of medicine improperly stored. Stored above flip top cooler Operator removed
Employee touched face then engaged in food preparation, without washing hands. Advised employee to wash hands
Nonfood-grade bags used in direct contact with food. Clams stored inside garbage bag inside walk in freezer. Operator moved to a plastic container
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw shell eggs stored above cut vegetables inside walk in cooler Operator stored properly
Show the remaining 8 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw beef both products not commercially packaged. Advised operator to stored properly
Handwash sink used for purposes other than handwashing. Operator was washing cloth towels inside hand washing sink by entrance of kitchen area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For all hot items and cold items on buffet area. Emailed form to operator
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed poster for operator
Soap dispenser at handwash sink not working/unable to dispense soap. At hand washing sink by ice machine Advised operator to change battery
oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Several sauces stored on the floor inside walk in cooler and outside on kitchen area Advised operator to stored at least 6" from the floor
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate2 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over cooked fish balls - operator removed and stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw squid- overs removed and stored properly.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink used for purposes other than handwashing. At handwashing sink by - server station sink filled with water and towels operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure form for time as a public health for beef, chicken, fish and other foods on Buffett station held on time as a public health control.
Spray bottle containing toxic substance not labeled. Yellow chemical spray bottle not labeled - operator labeled.
In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep counter in kitchen.
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for food held on four hour time as a public health control at buffet station.
Feb 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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. Dishwasher (Chlorine 0ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fishnot commercially packaged stored over bamboo shoots.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for food held on four hour time as a public health control at buffet station.
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority4 Intermediate2 Basic
Show 13 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. Dishwasher (Chlorine 0ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door - returned and started preparing food without washing their hands- educated operator - employee washed hands.
Live, small flying insects found At buffet dinning room server station- 3 small flying insects landing on wall and three compartment sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged stored over gyozas.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fishnot commercially packaged stored over bamboo shoots.
Roach activity present as evidenced by live roaches found. At server station- approximately 1 live roach on floor under the ice machine. At dishmachine area - approximately 1 live roach on top of dishmachine.
Toxic substance/chemical improperly stored. Container of rubbing alcohol stored over flip top cooler at cookline - operator removed.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk opened 2 days ago- not date marked - operator date marked.
Handwash sink used for purposes other than handwashing. At server station- handwash sink with towels inside sink- operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for food held on four hour time as a public health control at buffet station.
Food stored on floor. At walk in freezer boxes of food stored on floor.
In-use knife/knives stored in cracks between pieces of equipment. At server station- knife in between prep table and wall- operated removed.
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. At dry storage- 3 dented cans of hoisin sauce- see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw pork stored over corn- operator removed.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At buffet carrousel - self service food exposed with no covering/ overhead.
Handwash sink used for purposes other than handwashing. At cookline hand wash sink - metal cooking strainer inside - operator removed.
No probe thermometer provided to measure temperature of food products.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. At walk in cooler - in shell clams without tag- see stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for food on buffet line- emailed form to operator.
Spray bottle containing toxic substance not labeled. Spray bottle of yellow chemical not labeled - operator labeled.
Food stored on floor. At walk in freezer fish stored on floor- operator moved off floor.
Mar 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in raw pork stored over vegetables- operator moved to lower shelf
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.
Mar 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. Dishwasher (Chlorine 0ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in raw pork stored over vegetables- operator moved to lower shelf
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.
No handwashing sign provided at a hand sink used by food employees. Missing at multiple handwash sinks.
Mar 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 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. Dishwasher (Chlorine 0ppm)
Nonfood-grade bags used in direct contact with food. At walk in cooler chilis stored in non food grade/ to-go/ shopping bag- educated operator - employee removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in raw pork stored over vegetables- operator moved to lower shelf
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. At Server station reach in cooler- long rice cake 58F -cold holding, sliced rice cakes 58F- cold holding, Tofu puffs 58F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Server station reach in cooler- long rice cake 58F -cold holding, sliced rice cakes 58F- cold holding, Tofu puffs 58F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At long cooler at buffet - Fried fish ball 54-58F- cold holding, beef ball 54-58F - cold holding, pork dumpling 52-56F- cold holding, fish tofu 52-57F- cold holding, red sausage 53-57F- cold holding, cuttlefish balls 54-58F- cold holding, udon noodle 54-58F- cold holding, raw bean sprouts 55-58F- cold holding raw frog leg 50-56F - cold holding, raw swai fish 52-56F- cold holding,raw scallops 53-58F- cold holding, cuddle fish 53-58F- cold holding- food not prepared or portioned today - food out of temperature for 3 hours- operator placed in ice to quick chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet station - cooked egg noodle 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30) beef aorta 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30), bbq chicken 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30), pork belly 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30), shrimp 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30)squid 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30) salmon 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30)butter shrimp 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30)steak 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30)marinated beef 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30)- at current rate of cooling food will not reach 41F within remaining 30 minutes- operator placed ice on food to quick chill.
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.
Spray bottle containing toxic substance not labeled. Blue chemical spray bottle not labeled- operator labeled.
Food stored on floor. Multiple containers of sauce and oil on floor throughout walk in cooler and kitchen area.
No handwashing sign provided at a hand sink used by food employees. Missing at multiple handwash sinks.
Time/temperature control for safety food thawed in an improper manner. At prep area- pork defrosting on counter- operator re over and placed in walk in cooler.
Jul 28, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink....all handwashing sink at the establishment.
No soap provided at handwash sink....all handwashing sink at the establishment.
No handwashing sign provided at a hand sink used by food employees....all handwashing sink at the establishment.
Trash receptacles not provided where needed in establishment....by the handwashing sink.
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.