Dragon Fire Grill
Last inspected: Mar 20, 2026
41
Score
Public records show 14 inspections at Dragon Fire Grill stretching back to 2022. On Mar 20, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
The city-wide average sits at 79, which Dragon Fire Grill's 41 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
14
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (51F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs hot holding at 112F chef voluntarily discarded meatballs.
03B-01-6
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher reaches 156F. 3 compartment sink already set up and tested 200ppm of Quaternary ammonia. Maintenance repaired dishwasher temperature reaches 167F. **Corrected On-Site**
22-56-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in dishwasher area is blocked by a food preparation table. Staff removed table. **Corrected On-Site**
31A-09-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom of food preparation table in dishwasher area has rust.
14-17-4
Basic - Food stored on floor. Boxes of food on floor inside walk in frezzer. **Repeat Violation**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Broken floor tiles in dishwasher area.
36-17-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table in kitchen area. Employee removed and properly stored drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Dead roaches on premises. 1 dead roach in kitchen area. Chef cleaned and sanitized area. **Corrected On-Site**
35A-03-4
41
Oct 27, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Canned marinara held longer then 24 hours has no date markings inside walk in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in front lobby area are soiled with green -mold like substance or slime.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on front cooks line are soiled on several cold holding units.
23-24-4
Basic - Food stored on floor. Vodka stored on floor inside walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler used for salads has buildup of black -mold like substance.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Water from dishwasher leaking onto floor.
29-11-4
Basic - Floor soiled/has accumulation of debris. Floor on cooks line is soiled with old food debris and grease buildup.
36-73-4
Basic - Equipment in poor repair. Hood filter on cooks line is damaged.
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table in back kitchen area. Manager removed and properly stored drink. **Corrected On-Site**
12B-07-4
58
Aug 9, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach under dessert reach in cooler on front cooks line. 1 dead roach on floor near dessert reach in cooler. 1 dead roach under Asian steam well. Manager eliminated,cleaned and sanitized at time of inspection. - From follow-up inspection 2025-08-08: 1 dead roach on floor behind burger station at front cooks line. **Time Extended** - From follow-up inspection 2025-08-09: 1 dead roach under Asain Food station steam well. 1 dead roach under burger station steam well. 1 dead roach on shelf under burger station steam well. 1 dead roach behind reach in cooler in kitchen. Manager cleaned and sanitized area. **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolerson cooks line. - From follow-up inspection 2025-08-08: **Time Extended** - From follow-up inspection 2025-08-09: **Time Extended**
23-03-4
90
Aug 8, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor at dessert reach in cooler at front cooks line. 2 live roach under dessert reach in cooler at front cooks line. 1 live roach on top of dessert reach in cooler at front cooks line. 1 live roach under rice steam well on front cooks line. 1 roach egg sac under rice steam well on front cooks line. Manager eliminated,cleaned and sanitized at time of inspection. - From follow-up inspection 2025-08-08: 1 live roach under dessert station on front cooks line. 1 live roach on floor under Mexican food station at front cooksline. 1 live roach under steam well at Mexican Food station at front cooks like. 1 live roach on floor in dry storage room. 1 roach egg sac on floor next to dessert station on front cooks line. **Time Extended**
35A-05-4
High Priority - - From initial inspection : High Priority - Live, small flying insects found 4 flies flying around kitchen. 1 fly landing on prep table. 1 fly landing on aluminum foil containers in kitchen. 2 live flies landing on metal can in dry storage area. Operator cleaned and sanitized area at time of inspection. - From follow-up inspection 2025-08-08: 2 live flies flying around dry storage area. 1 dead fly on metal can of black beans. **Time Extended**
35A-02-7
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach under dessert reach in cooler on front cooks line. 1 dead roach on floor near dessert reach in cooler. 1 dead roach under Asian steam well. Manager eliminated,cleaned and sanitized at time of inspection. - From follow-up inspection 2025-08-08: 1 dead roach on floor behind burger station at front cooks line. **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolerson cooks line. - From follow-up inspection 2025-08-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Pickle bucket used to store marinade. - From follow-up inspection 2025-08-08: **Time Extended**
25-32-4
64
Aug 7, 2025
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 violations
High Priority - 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. Employee stirring coleslaw using gloves. Hands submerged in coleslaw 5 inches past gloves.
09-01-4
High Priority - Live, small flying insects found 4 flies flying around kitchen. 1 fly landing on prep table. 1 fly landing on aluminum foil containers in kitchen. 2 live flies landing on metal can in dry storage area. Operator cleaned and sanitized area at time of inspection.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bbq sauce in walk in cooler. Operator relocated. **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor at dessert reach in cooler at front cooks line. 2 live roach under dessert reach in cooler at front cooks line. 1 live roach on top of dessert reach in cooler at front cooks line. 1 live roach under rice steam well on front cooks line. 1 roach egg sac under rice steam well on front cooks line. Manager eliminated,cleaned and sanitized at time of inspection.
35A-05-4
High Priority - Stop Sale issued due to adulteration of food product. Employee stirring coleslaw using gloves. Hands submerged in coleslaw 5 inches past gloves.
01B-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: beef 123 F, Mac and cheese 125 F, Put out 45 mins earlier. Manager put in oven at time of inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled With pink liquid at prep table on cooks line. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Floor soiled/has accumulation of debris. Under and next to stove on cooks line.
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over Togo items on cooks line. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Dead roaches on premises. 1 dead roach under dessert reach in cooler on front cooks line. 1 dead roach on floor near dessert reach in cooler. 1 dead roach under Asian steam well. Manager eliminated,cleaned and sanitized at time of inspection.
35A-03-4
Basic - Reuse of single-service or single-use articles. Pickle bucket used to store marinade.
25-32-4
Basic - Old labels stuck to food containers after cleaning on metal pans on dish drying rack.
16-46-4
Basic - Old food stuck to clean dishware/utensils. Old food on tray at dish drying rack.
16-48-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolerson cooks line.
23-03-4
26
May 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer. - From follow-up inspection 2025-05-20: Ice building inside walk in freezer. **Time Extended**
14-69-4
95
May 16, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher reaches 157F,Had a discussion with operator about using 3 compartment sink until dishwasher is working properly. **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 49F, baked beans 57F, Cole slaw 50F, milk 49F, butter 54F, Black beans 58F, **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. baked beans 57F, Cole slaw 50F, milk 49F, butter 54F, Sour cream 49F, Black beans 58F, **Warning**
01B-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device.
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brisket cooked and held longer then 24 hours has no date markings. Staff added proper dates to brisket. **Corrected On-Site**
02C-02-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor on front line. Staff properly stored bucket. **Corrected On-Site**
21-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in water chestnuts bin. Chef removed bowl and placed at dishwasher. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Pickles stored on floor inside double door refrigerator.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
14-69-4
41
Dec 5, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
May 3, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500ppm); CORRECTED TO ; Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
41-27-4
86
Apr 16, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Waste water draining onto floor of establishment. Wok station pipe in disrepair not fully into drain , draining partially onto ground from cleaning system of wok station. Discussed with operator on extending pipe. Operator turned water off and cleaned and sanitized
28-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (45F - Cold Holding); Shredded Cheese (55F - Cold Holding) Discussed with operator. Operator voluntarily discarded.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hose rack in front of sink, operator moved at time of inspection to approved location. Buckets under hand sink block sink. Operator moved to approved location at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Final rinse temperature reached 200F, discussed with operator.
22-59-4
Basic - Carbon dioxide/helium tanks not adequately secured. Discussed with operator on chaining up CO2 tanks.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on food storage rack, operator moved at time of inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees with no hair restraint, operator discussed with employees and put in hair restraints. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Gasket on double reach in cooler under Ansul system to right.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor tile in walk in freezer in disrepair. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice in ice machine area of kitchen. Operator moved at time of inspection. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled. Near kitchen entrance near bar Gasket on double reach in cooler soiled, near double door entrance. Discussed with operator.
23-03-4
41
Oct 5, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink condiment stations. - From follow-up inspection 2023-10-05: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No hand soap at hand washing sink at condiment station. - From follow-up inspection 2023-10-05: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing under hood system. - From follow-up inspection 2023-10-05: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer. - From follow-up inspection 2023-10-05: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in frezzer. - From follow-up inspection 2023-10-05: **Time Extended**
36-17-5
70
Sep 28, 2023
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken tenders hot holding at 117F. Manager discarded chicken tenders. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken prepped 09/25/2023 cold holding at 52F stop sale issued.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken prepped 09/25/2023 cold holding at 52F stop sale issued.
01B-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink condiment stations.
31B-02-4
Intermediate - No soap provided at handwash sink. No hand soap at hand washing sink at condiment station.
31B-03-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dishwasher at 118F rinse cycle.Had a discussion with manager about using 3 compartment sink until dishwasher is working properly. **Warning**
16-54-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair net on any staff members working in restaurant.
13-03-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in frezzer.
36-17-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing under hood system.
14-42-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
14-69-4
35
Nov 21, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle unlabeled. Manager discarded of bottle. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cake and sliced tomatoes on cold bar temped at 53F. Mac and cheese in reach in cooler stored for over 24 hours temped at 45F.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese in reach in cooler stored for over 24 hours temped at 45F.
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from hand wash sink in between buffet and kitchen. Employee placed paper towel in dispenser. **Corrected On-Site**
31B-02-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. DM reaching a maximum temperature of 135F. Operator called mechanic and they will be working on it same day. Three compartment sink has been set up for manual washing. **Corrective Action Taken**
16-54-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting in bucket near ice machine. Employee put mop back. **Corrected On-Site**
42-01-4
50
Jul 7, 2022
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
64
Frequently Asked Questions
When was Dragon Fire Grill last inspected?
The most recent health inspection at Dragon Fire Grill on file is from Mar 20, 2026. The public record contains 14 inspections in total.
What is the most common violation at Dragon Fire Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Dragon Fire Grill.
How does Dragon Fire Grill compare to other restaurants in Tampa?
Dragon Fire Grill most recently scored 41 out of 100, which is lower than the Tampa average of 79.
Has Dragon Fire Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Dragon Fire Grill have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Dragon Fire Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dragon Fire Grill inspected?
Based on the inspection history on file, Dragon Fire Grill is inspected around four times per year on average.
Nearby Restaurants