DRAGON & ROOSTER
626 DUVAL ST, Key West FL 33040
Last inspected Dec 3, 2025 · 3 visits since August 2023
AUG 23
AUG 24
DEC 25
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016028175 | Jun 14, 2016 | Jul 8, 2016 | $500 |
Inspection history
3 visits, newest first
Dec 3, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Wood food-contact surface not properly sealed. Wood Shelving in dry storage area is not sealed and painted.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 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 was 0 ppm. Employee fixed it. Chlorine was 100 ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine was 0 ppm. Employee fixed it, chlorine was 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked chicken.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods inside the reach in cooler as pork, chicken, pork belly, not date marked. As per employee foods were cooked 2 days ago.
Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the tempura.
Cutting board has cut marks and is no longer cleanable. Observed a yellow cutting board no longer cleanable.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. Observed reach in cooler gasket torn, by the walk in cooler.
Floor tiles missing and/or in disrepair. Observed at the front counter.
Food stored on floor. Observed plastic oil container stored on the floor. Employee removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reachnin cooler gasket soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the reach in cooler at the front line.
Stored food not covered. Observed all foods inside reach in cooler at the kitchen were not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at the preparation table.
Working containers of food removed from original container not identified by common name. Observed a plastic container with starch not identified.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touched dirty apron and then, engaged in food preparation without handwashing.
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 bare hand contact with sole ingredient ( cilantro) that was added to the red curry coconut shrimp and served to the customer. Employee was coached about not touching the ready to eat food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed undercooked eggs stored above kimchi inside reach in cooler. Employee inverted the food items.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lamb, cooked chicken and cooked pork without date marking. As per cook, all the food from 2 days ago.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open beverage on food prep table.
Employee with no hair restraint while engaging in food preparation. Observed cook without hair restrain.
Floor soiled/has accumulation of debris.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed debris inside reach in cooler located in the kitchen.
Stored food not covered. Observed opened rice bags at the storage. Employee closed them.
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.