DRAGON HOT POT

Name: DRAGON HOT POT
Address: 4611 OKEECHOBEE BLVD BAY 108, WEST PALM BEACH, FL, 33417, US
Rating: 39.4

4611 OKEECHOBEE BLVD BAY 108, WEST PALM BEACH, FL 33417

License #6022703

🥡 Chinese ℹ️

39.4 Grade F / 100

Failing Health Score

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Latest inspection

March 19, 2026 · 12 findings · 5 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

DRAGON HOT POT in WEST PALM BEACH currently holds an InspectFL Health Score of 39.4 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 March 19, 2026. Across those visits, inspectors documented 67 total violations — 27 critical, 29 major, 11 minor.

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The latest inspection on March 19, 2026 shows 12 observation rows: 5 critical, 5 major, and 2 minor.

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Inspector notes

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DRAGON HOT POT 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-38-4] Food stored on floor. Several sauces stored on the floor inside walk in cooler and outside on kitchen area Advised operator to stored at least 6" from the floor
[41-07-4] Container of medicine improperly stored. Stored above flip top cooler Operator removed
[12A-25-4] Employee touched face then engaged in food preparation, without washing hands. Advised employee to wash hands
[14-31-5] Nonfood-grade bags used in direct contact with food. Clams stored inside garbage bag inside walk in freezer. Operator moved to a plastic container
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw shell eggs stored above cut vegetables inside walk in cooler Operator stored properly
[08A-17-6] 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. Raw chicken stored above raw beef both products not commercially packaged. Advised operator to stored properly
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator was washing cloth towels inside hand washing sink by entrance of kitchen area.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For all hot items and cold items on buffet area. Emailed form to operator
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed poster for operator
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. At hand washing sink by ice machine Advised operator to change battery
[01C-03-4] oyster tags not marked with last date served.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. At walk in freezer boxes of food stored on floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At server station- knife in between prep table and wall- operated removed.
[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. Dishwasher (Chlorine 0ppm)
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door - returned and started preparing food without washing their hands- educated operator - employee washed hands.
[35A-02-7] Live, small flying insects found At buffet dinning room server station- 3 small flying insects landing on wall and three compartment sink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged stored over gyozas.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fishnot commercially packaged stored over bamboo shoots.
[35A-05-4] Roach activity present as evidenced by live roaches found. At server station- approximately 1 live roach on floor under the ice machine. At dishmachine area - approximately 1 live roach on top of dishmachine.
[41-10-4] Toxic substance/chemical improperly stored. Container of rubbing alcohol stored over flip top cooler at cookline - operator removed.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk opened 2 days ago- not date marked - operator date marked.
[31A-11-4] Handwash sink used for purposes other than handwashing. At server station- handwash sink with towels inside sink- operator removed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for food held on four hour time as a public health control at buffet station.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Multiple containers of sauce and oil on floor throughout walk in cooler and kitchen area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at multiple handwash sinks.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At prep area- pork defrosting on counter- operator re over and placed in 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. Dishwasher (Chlorine 0ppm)
[14-31-5] Nonfood-grade bags used in direct contact with food. At walk in cooler chilis stored in non food grade/ to-go/ shopping bag- educated operator - employee removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in raw pork stored over vegetables- operator moved to lower shelf
[01B-02-5] 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. At Server station reach in cooler- long rice cake 58F -cold holding, sliced rice cakes 58F- cold holding , Tofu puffs 58F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Server station reach in cooler- long rice cake 58F -cold holding, sliced rice cakes 58F- cold holding , Tofu puffs 58F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At long cooler at buffet - Fried fish ball 54-58F- cold holding, beef ball 54-58F - cold holding, pork dumpling 52-56F- cold holding, fish tofu 52-57F- cold holding, red sausage 53-57F- cold holding, cuttlefish balls 54-58F- cold holding, udon noodle 54-58F- cold holding, raw bean sprouts 55-58F- cold holding raw frog leg 50-56F - cold holding, raw swai fish 52-56F- cold holding,raw scallops 53-58F- cold holding, cuddle fish 53-58F- cold holding- food not prepared or portioned today - food out of temperature for 3 hours- operator placed in ice to quick chill.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet station - cooked egg noodle 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30) beef aorta 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30), bbq chicken 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30), pork belly 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30), shrimp 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30)squid 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30) salmon 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30)butter shrimp 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30)steak 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30)marinated beef 55-58 at 3:30 to 55-58F at 4:00 ( cooling since 12:30)- at current rate of cooling food will not reach 41F within remaining 30 minutes- operator placed ice on food to quick chill.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. Blue chemical spray bottle not labeled- operator labeled.