FORTUNE DRAGON

Name: FORTUNE DRAGON
Address: 7178 N UNIVERSITY DR, TAMARAC, FL, 33321, US
Rating: 64.8

7178 N UNIVERSITY DR, TAMARAC, FL 33321

License #1616508

🥡 Chinese ℹ️

64.8 Grade F / 100

Failing Health Score

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Latest inspection

February 26, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

FORTUNE DRAGON in TAMARAC currently holds an InspectFL Health Score of 64.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 52 total violations — 14 critical, 10 major, 28 minor.

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Record snapshot

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The latest inspection on February 26, 2026 shows 12 observation rows: 2 critical, 3 major, and 7 minor.

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Inspector notes

Coverage note

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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: Met Inspection Standards
[08B-49-4] 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.
[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 stored with package sauce in storage area. Operator removed.
[08B-38-4] Food stored on floor. Observed bag with rice stored on kitchen floor. Operator removed and stored properly.
[16-46-4] Old labels stuck to food containers after cleaning.
[08B-12-5] Stored food not covered. -Observed uncovered containers with chicken stored in walk in cooler. Chicken are not cooling.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not labeled. Operator label.
[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 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.
[03B-01-6] 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.
[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/
[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. Observed no proof of training for some employees at the time of inspection.
[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 not date marked. Per operator, chicken cooked more than 24 hours.

Disposition: Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between flip top and table at cook line
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At cook line wet wiping cloth not kept in sani bucket
[03D-02-5] 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.
[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. Operator cutting ready to eat spare ribs, with bare hand
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Soiled non food grade rag used to cover cooked noodles on counter
[03A-03-5] 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.
[01B-02-5] 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.
[03A-02-5] 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.

Disposition: Warning Issued
[21-05-5] Cloth used as a food-contact surface. Inside walk in cooler, cloth used as cover for containers of fried chicken. Operator removed cloth.
[14-74-7] 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.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating food behind expo line. Employee moved to dining area to eat food.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth placed and stored on kitchen prep counter
[03D-02-5] 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.
[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. 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.
[03A-02-5] 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.
[03B-01-6] 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.
[03D-15-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pot being filled with water from hand wash sink in kitchen.
[02C-02-5] 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.