NEW DRAGON BUFFET
34904 EMERALD COAST PKWY STE 102, Destin FL 32541
Last inspected Sep 30, 2025 · 9 visits since December 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar counter Cut cabbage 68F less than 4 hrs. Advised operator to place in cooler to facilitate rapid cooling.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2020050326 | Oct 26, 2020 | Dec 3, 2020 | $600 |
| 6--2019063455 | Dec 11, 2019 | Feb 3, 2020 | $200 |
| 6--2017039666 | Aug 7, 2017 | Aug 29, 2017 | $400 |
| 6--2015004911 | Dec 4, 2014 | Mar 5, 2015 | $120 |
Inspection history
9 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - mixed vegetables 47, cut cabbage 50, Krab stix 53, raw beef 47, raw chicken 45/46, noodles 52, mussels 50F ( per operator less than 4 hrs. Bar loaded from walk in prior to lunch ). Advised operator to Ice and / or move TCS food ASAP from make bar to walk in cooler for rapid cooling.
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. Cook line make Bar
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 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. 0 ppm chlorine x2 attempts Chlorine feed empty Dish-machine chlorine corrected during inspection 100 ppm
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hot buffet rice scoop Water 76F Scoop removed from standing water during the inspection.
Stored food not covered. Wantons in walk in freezer
Wall soiled with accumulated mold like substance at dish machine. Wall patch heavily soiled
Water leaking from kitchen hand wash sink drain pipe.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar counter Cut cabbage 68F less than 4 hrs. Advised operator to place in cooler to facilitate rapid cooling.
No paper towels or mechanical hand drying device provided at handwash sink. Ware wash hand wash sink Restocked during the inspection.
Open condiments provided for self-service not properly protected. Diced scallions on Hot Buffet line not covered and / or located under sneeze guard. Scallions placed under sneeze guard during the inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime: Flat surface around nozzles of soda machine dirty. Manager had employee clean during inspection.
Carbon dioxide/helium tanks not adequately secured: Two tanks in wait station not secured to prevent them from falling over. Manager had an employee secure them during the inspection.
Food stored on floor: Walk-in freezer - box of chicken on floor. Employee picked up and put it on a shelf.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked fish on buffet line 103F less than 30 min Reheated during the inspection to 166F and placed into hot hold.
Stored food not covered. Wantons in walk in freezer
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. No water at hand wash sink Cook line hand wash sink with no hot or cold water at time of the inspection. Per operator- hand wash sink requires repairs before water feeds can be restored.
Stored food not covered. Frozen dumplings located in the walk in freezer contained in open bin.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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. Chicken above beef. Chicken placed below beef during the inspection.
Vacuum breaker Bell in disrepair at hose bibb mop sink.
Ice buildup in walk-in freezer.
Wall behind ware wash area in disrepair.
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.