Inspection history

2025-12-31 · Cycle Inspection / Initial Inspection · Violations were cited · score 13 A

Code	Description	Critical
03C	Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.	Critical
06C	Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.	Critical

2025-09-22 · Cycle Inspection / Re-inspection · Violations were cited · score 31 C

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
04M	Live roaches in facility's food or non-food area.	Critical
06C	Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—

2025-03-14 · Cycle Inspection / Initial Inspection · Violations were cited · score 50

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
02G	Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.	Critical
04K	Evidence of rats or live rats in establishment's food or non-food areas.	Critical
05D	No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.	Critical
06C	Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.	Critical
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

2025-03-14 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
20-04	“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.	—

2024-12-02 · Cycle Inspection / Re-inspection · Violations were cited · score 48 C

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
02G	Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.	Critical
02H	After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
04K	Evidence of rats or live rats in establishment's food or non-food areas.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

2024-10-30 · Cycle Inspection / Initial Inspection · Violations were cited · score 12

Code	Description	Critical
02G	Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical

2023-08-17 · Pre-permit (Operational) / Initial Inspection · Violations were cited · score 10 A

Code	Description	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical

Dragon King Restaurant

Inspection history