FORTUNE DRAGON
7178 N UNIVERSITY DR, Tamarac FL 33321 · 954.721.7338
Last inspected Feb 26, 2026 · 8 visits since February 2024
APR 24
JAN 25
APR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Operator cutting ready to eat spare ribs, with bare hand
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025015389 | Jan 15, 2025 | Jul 14, 2025 | $400 |
| 2--2023018136 | Mar 23, 2023 | May 3, 2023 | $400 |
| 2--2021003342 | Dec 9, 2020 | Mar 15, 2021 | $400 |
| 2--2020049893 | Oct 9, 2020 | Dec 9, 2020 | $400 |
| 2--2018046410 | Aug 29, 2018 | Sep 28, 2018 | $400 |
| 2--2015054014 | Nov 18, 2015 | Jan 5, 2016 | $400 |
Inspection history
8 visits, newest first
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
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 2:17 p.m. no time mark on cooked rice held using time as a public health control. Per operator, rice cooked at 12:30 p.m. Operator correctly time marked.
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 in kitchen at 121F. Per operator, chicken cooked 30 minutes prior to the inspection. Advice operator to reheat chicken to 165F.
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/
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. Observed no proof of training for some employees at the time of inspection.
Show the remaining 8 findings ▾
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 not date marked. Per operator, chicken cooked more than 24 hours.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored in glass door refrigerator not identified.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular stored with package sauce in storage area. Operator removed.
Food stored on floor. Observed bag with rice stored on kitchen floor. Operator removed and stored properly.
Old labels stuck to food containers after cleaning.
Stored food not covered. -Observed uncovered containers with chicken stored in walk in cooler. Chicken are not cooling.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not labeled. Operator label.
Oct 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use wet wiping cloth/towel used under cutting board. Observed rag beneath white cutting board by cook line
Wet wiping cloth not stored in sanitizing solution between uses. Observed rags not stored in sanitizer bucket after wiping down prep counter
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 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 eating in a food preparation or other restricted area. Observed operator drinking from an open can of cocacola inside kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in direct contact with rice inside bulk container. Operator removed
In-use wet wiping cloth/towel used under cutting board. Observed rag beneath white cutting board by cook line
Wet wiping cloth not stored in sanitizing solution between uses. Observed rags not stored in sanitizer bucket after wiping down prep counter
Apr 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door glass front cooler; white rice x2 (45F - Cold Holding). As per operator food stored in containers and left to cool over night. See stop sale.
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. Operator cutting ready to eat spare ribs, with bare hand
Non-food grade paper/paper towel used as liner for food container. Soiled non food grade rag used to cover cooked noodles on counter
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top; raw shell eggs (62F - Cold Holding). Per operator eggs not portioned or prepared today. Observed unit not in flip top properly. Food in unit less than 4hrs. Operator moved to walk in cooler for quick chill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door glass front cooler; white rice x2 (45F - Cold Holding). As per operator food stored in containers and left to cool over night. See stop sale. 2)Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler; fried rice (48F - Cold Holding); cooked chicken (44F - Cold Holding). As per operator foods not portioned or prepared today, in unit more than 4hrs. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler; fried rice (48F - Cold Holding); cooked chicken (44F - Cold Holding). As per operator foods not portioned or prepared today, in unit more than 4hrs. See stop sale.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between flip top and table at cook line
Wet wiping cloth not stored in sanitizing solution between uses. At cook line wet wiping cloth not kept in sani bucket
Jan 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen counter; fried chicken (53F - Cold Holding); fried rice (56F - Cold Holding). Per operator foods not portioned or prepared today, out of temperature less than 4hrs. Observed food not kept under any temperature or time control. Operator placed all food items on time.
Handwash sink used for purposes other than handwashing. Food debris in handwashing sink next to cook line
Employee with no hair restraint while engaging in food preparation. Cooks actively preparing food on cook line no hair restraint, employees donned hats
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled soiled with food debris
Single-service articles improperly stored. Single service box of to go containers near back door of establishment stored in direct contact with floor
Stored food not properly covered. Observed wiping cloth used to cover non TCS foods in walk in cooler. Operator removed
May 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cloth used as a food-contact surface. Inside walk in cooler, cloth used as cover for containers of fried chicken. Operator removed cloth.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth placed and stored on kitchen prep counter
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried chicken (70F at 0200pm to 69F at 0300pm- Heated Cooling since 1200am). Cut ribs (56F at 0300pm to 52F 0340pm - Ambient Cooling since 0200pm); cooked shrimp (62F at 0335pm to 63F at 0350pm - Ambient Cooling 1200) Foods moved to freezer to quick chill.
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. 1) Kitchen Flip Top: cooked chicken (52F - Cold Holding); sliced ham (48F - Cold Holding). Per operator foods in unit more than 4hrs, not portion or prepared today. Observed cold holding inside unit in disrepair. 2) Walk in cooler: raw chicken (55F - Cold Holding). Per operator in unit more than 4hrs, not prepared or portioned today. Observed cold holding in unit in disrepair.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen Flip Top: cooked chicken (52F - Cold Holding); sliced ham (48F - Cold Holding). Per operator foods in unit more than 4hrs, not portion or prepared today. Observed cold holding inside unit in disrepair. 2) Walk in cooler: raw chicken (55F - Cold Holding). Per operator in unit more than 4hrs, not prepared or portioned today. Observed cold holding in unit in disrepair. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to fryer on kitchen counter: fried rice (128FF - Hot Holding). Left out of temperature less than 4hrs. Operator reheated to 165F. Introduced TPHC to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: Fried chicken (70F at 0200pm to 69F at 0300pm- Heated Cooling since 1200am). Cut ribs (56F at 0300pm to 52F 0340pm - Ambient Cooling since 0200pm); cooked shrimp (62F at 0335pm to 63F at 0350pm - Ambient Cooling 1200). Cooling in a unit in disrepair. Foods moved to freezer to quick chill.
Handwash sink used for purposes other than handwashing. Observed pot being filled with water from hand wash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Glass Front Cooler: White rice; Cooked pork. Items cold held in unit more than 48hrs with no date marking. Operator date marked.
Cloth used as a food-contact surface. Inside walk in cooler, cloth used as cover for containers of fried chicken. Operator removed cloth.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler.
Employee eating in a food preparation or other restricted area. Employee eating food behind expo line. Employee moved to dining area to eat food.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth placed and stored on kitchen prep counter
Feb 21, 2024Inspection 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 ▾
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.
Handwash sink not accessible for employee use at all times. Blocked by plastic kegs. Handwash sink next to Kenmore Freezer
Spray bottle containing toxic substance not labeled.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handle inside rice in rice bin
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Wet wiping cloth not stored in sanitizing solution between uses.
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.