DRAGON GATE AUTHENTIC CHINESE RESTAURANT

Name: DRAGON GATE AUTHENTIC CHINESE RESTAURANT
Address: 11232 PINES BLVD, PEMBROKE PINES, FL, 33026, US
Rating: 20.5

11232 PINES BLVD, PEMBROKE PINES, FL 33026

License #1615067

🥡 Chinese ℹ️

20.5 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 8 findings · 2 critical

Routine - Food

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Quick take

DRAGON GATE AUTHENTIC CHINESE RESTAURANT in PEMBROKE PINES currently holds an InspectFL Health Score of 20.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 90 total violations — 20 critical, 23 major, 47 minor.

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The latest inspection on September 25, 2026 shows 8 observation rows: 2 critical, 3 major, and 3 minor.

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DRAGON GATE AUTHENTIC CHINESE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08B-12-5] Stored food not covered. Observed chicken wings not covered in Walk In Cooler
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink. Employee re washed hands at handwash sink
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12A-19-4] Employee washed hands with cold water.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink at Dishwasher blocked by garbage can. Employee removed garbage can
[52-03-4] Establishment advertised crab Rangoon on menu but served imitation crab Rangoon
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.. Employee placed drink on bottom shelf of prep table
[22-41-4] 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. Operator set up three compartment sink

Disposition: Warning Issued
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee personal foods stored in refrigerator not segregated or identified from restaurant foods.
[08B-38-4] Food stored on floor. -Observed container with cooking oils stored on kitchen floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between 3 compartment sink and prep table.
[08B-12-5] Stored food not covered. -Observed uncovered containers with cooked chicken stored in walk in cooler. -Observed containers with cut lettuce and peppers stored in walk in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed cases of unwashed vegetables stored over cut pepper in walk in cooler. Operator removed cut peppers and stored properly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several in-use wet wiping cloths at cook line not stored in sanitizer solution.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employees using his cellphone with gloves while engaging in food preparation. After brief education, employees then changed gloves and wash hands.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwashing station block with garbage container. Operator relocate garbage container.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof that some employees were informed of their health responsibilities.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed no date marked on cooked pork transfer from walk in freezer more than 24 hours.
[53B-13-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on all cooked food stored in walk in cooler. Per operator items cooked more than 24 hours.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup inside container of sugar, employee removed.
[14-11-5] Equipment in poor repair. Storage racks and shelves around entire kitchen with substantial build up of rust
[36-73-4] Floor soiled/has accumulation of debris. Inside walk in freezer
[14-13-4] Food-contact surface not smooth and easily cleanable. card board boxes used to store egg rolls. Employee removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on door and curtains in walk in freezer
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Two doors glass cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08B-02-4] Displayed food not properly protected from contamination. 2 whole ducks and one piece of pork belly hanging on storage rack, touching soiled and rusted shelf, inside walk in cooler. Employee removed to be covered.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pork and chicken. Raw pork in bags over uncovered tray of fried chicken nuggets, employee moved tray of chicken nuggets to top shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. wonton (72F - Cold Holding); cooked diced pork (70F - Cold Holding), observed both food containers in ambient temperature, per employee food held less than two hours, ice added and food moved to lower cooler.
[41-10-4] Toxic substance/chemical improperly stored. Cans of paints and construction hardware stored on under shelf , next to single service plates in cook line, employee removed.
[41-17-4] Spray bottle containing toxic substance not labeled. Two bottles of Windex and Lysol by service area. Employee labeled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance buildup inside ice machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed accumulation of old food residue buildup on microwave doors. Operator cleaned and sanitized.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on shelf above food preparation table at cookline. -Observed employee clothes stored on shelf at dishwashing area next to clean utensils. Operator removed.
[08B-38-4] Food stored on floor. Observed container with sauce stored on walk-in cooler floor
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside walk in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[25-05-4] Single-service articles improperly stored. Observed various takeout containers stored on dry storage floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing in standing water at prep sink. Operator placed underneath running water. -Observed beef thawing at room temperature in prep area. Operator transfer to walk-in cooler.
[22-41-4] 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 sanitizer at dishwashing machine at 00 ppm.
[09-01-4] 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 operator touch cooked rice with bare hand.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 8 live flying insects landing on walls and in-use cutting board in food preparation area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs not vertical separated from cooked corn in reach in cooler. Operator relocate shell eggs.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on can opener blade.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed wet wiping clothes stored in handwashing sink in kitchen.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked ribs transfer from walk-in freezer to walk-in cooler from yesterday morning not date mark.
[02C-02-5] 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. Per chef, chicken cooked yesterday morning.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
[12B-02-4] Employee eating in a food preparation or other restricted area. -Observed employee drinking from an open container in food preparation area. Operator discarded at will.
[13-03-4] Employee with no hair restraint while engaging in food preparation. -Observed several employees on cookline engaging in food preparation with no hair restraints.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. -Observed containers with sauces stored on walk in cooler floor. -Observed various food items stored on walk-in freezer floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on glass door refrigerator at cookline.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of soil residues buildup on glass door refrigerator shelves.
[14-17-4] Walk-in cooler and freezers shelves with rust that has pitted the surface.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked duck meat cold held in glass door cooler at 46°F. Per operator, item transfer to unit 1.5 hours prior to the inspection. Operator transfer item to reach in freezer for quick chill.
[03F-02-5] 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 12:52 p.m. , cut lettuce and cut bob chow held using time as a public health control has no time marking. Per operator, items cut at 12:00 p.m. Operator correctly time marked items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed ribs hot held at 118 degrees Fahrenheit in kitchen. Advice chef to reheat ribs to 165°F.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. -Observed oyster tags not marked last date used.
[53A-05-6] 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/ Manager returned during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked ribs held in walk-in cooler. Per operator, ribs cooked on 10/24/2023.