Dragonfly
Last inspected: Apr 8, 2026
50
Score
Dragonfly appears in inspection records 13 times, starting in 2022. The most recent visit was on Apr 8, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly six violations before.
“Water treatment device has not been inspected” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Orlando restaurant, which scores around 79. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 8, 2026
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle next to coffee machine on wait station , operator removed **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled/stained with food debris, mold-like substance or slime. -white cutting boards in kitchen
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cambro and spoon in handwash sink next to fryers on cooks line , operator removed **Corrected On-Site**
31A-09-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine in back kitchen area **Repeat Violation**
29-28-4
Basic - Accumulation of debris on exterior of warewashing machine. In dish machine Pitt area
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. For ice machine in back kitchen prep area, operator removed and clean and sanitized **Corrected On-Site** **Repeat Violation**
10-12-5
50
Nov 4, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Red linens underneath krab, onions and scallions foods in walk in cooler **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over ready to eat sauces in reach in cooler on sushi line , operator moved **Corrected On-Site**
08A-05-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 7/24
29-28-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean equipment shelves next to dish machine with rust that has pitted the surface. Back splash on dish machine rusted
14-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several jackets stored next to dry storage area shelves , operator moved **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. In dish machine equipment shelves **Corrected On-Site**
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses. Above ice machine in back kitchen area **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. On cooks line , operator moved **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Light not functioning. 2 lights burned out in dish machine area Wet nesting
36-62-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled underneath dish machine area
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. In the corner hand sink in bar area
29-11-4
41
Apr 2, 2025
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled over oil Raw bacon over short ribs **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on prep bar and dish storage area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Repeat Violation**
31A-09-4
Intermediate - Nonfood-grade basting brush used in food. On grill station. **Corrected On-Site**
14-14-4
Intermediate - Spray bottle containing toxic substance not labeled at bar. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In Bread flour and sugar container handle touching product. **Corrected On-Site**
10-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Drink strainer not inverted. **Corrected On-Site**
24-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting at dish storage area **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water by grill station. **Repeat Violation**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at bar. **Corrected On-Site**
10-07-4
Basic - Light not functioning.
36-62-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at sushi bar **Corrected On-Site**
21-44-1
37
Nov 20, 2024
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
Plumbing Maintained; Sewage Disposal
FL-51
18
Jul 19, 2024
Routine - Food
No violations found.
100
Jun 18, 2024
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-18: New menu,raw sushi items and ceviche not identified on the menu. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP over 48 hours frozen **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-18: Operator stated that he will submit the plan for Reduced Oxygen Package for the raw beef. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee **Warning** - From follow-up inspection 2024-04-17: Terrance **Time Extended** - From follow-up inspection 2024-06-18: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not changed annually, behind ice machine labeled changed 2022 **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-18: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Ceiling tile missing at ac vents, end of cookline **Warning** - From follow-up inspection 2024-04-17: **Time Extended** - From follow-up inspection 2024-06-18: **Time Extended**
36-36-4
64
Apr 17, 2024
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not changed annually, behind ice machine labeled changed 2022 **Warning** - From follow-up inspection 2024-04-17: **Time Extended**
29-28-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche **Warning** - From follow-up inspection 2024-04-17: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP over 48 hours frozen **Warning** - From follow-up inspection 2024-04-17: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee **Warning** - From follow-up inspection 2024-04-17: Terrance **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Ceiling tile missing at ac vents, end of cookline **Warning** - From follow-up inspection 2024-04-17: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Sushi cooler and grill line **Warning** - From follow-up inspection 2024-04-17: **Time Extended**
29-49-6
61
Apr 16, 2024
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Bronzino Salmon **Warning**
01D-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over seaweed, sushi cooler, **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Fish 42-46F in bottom center cookline drawers overnight - In roboto cooler, ground beef sliders 43-46F. Eggs 44F - Seaweed 44-46F in sushi bottom right cooler - tofu 45F, half and half 48f. Overnight in glass door cooler **Warning**
03A-02-5
High Priority - Fish not held frozen before, during and after being packaged at other Dragonfly location using a reduced oxygen packaging method. See stop sale. Octopus in front cooler and multiple kinds of raw fish and surimi in walk in cooler **Warning**
03G-04-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche **Warning**
02B-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP over 48 hours frozen **Warning**
03G-50-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee **Warning**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not changed annually, behind ice machine labeled changed 2022 **Warning**
29-28-4
Basic - Ceiling tile missing at ac vents, end of cookline **Warning**
36-36-4
Basic - Standing water in bottom of reach-in-cooler. Sushi cooler and grill line **Warning**
29-49-6
30
Dec 12, 2023
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
45
May 31, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked pork, steak, short rib, cod. - From follow-up inspection 2023-05-30: **Time Extended** - From follow-up inspection 2023-05-31: Dhr.specialprocess@myfloridalicense.com **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine kit - From follow-up inspection 2023-05-30: **Time Extended** - From follow-up inspection 2023-05-31: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ceiling tile missing. Over prep area, at end of cook line over hand sink - From follow-up inspection 2023-05-30: **Time Extended** - From follow-up inspection 2023-05-31: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Packaging should have labeling of name, date in and use by date. - From follow-up inspection 2023-05-30: **Time Extended** - From follow-up inspection 2023-05-31: **Time Extended**
03G-54-1
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in dish room Wall at end of cook line above hand sink **Repeat Violation** - From follow-up inspection 2023-05-30: **Time Extended** - From follow-up inspection 2023-05-31: **Time Extended**
36-27-5
70
May 30, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
45
May 22, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked brown rice on shelf under sushi station date marked for 2 days prior. brown rice 69F Operator discarded **Corrective Action Taken**
03D-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Instructed employee on proper hand washing.
12A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. brown rice 69F, Item date marked for two days prior, stored on shelf below sushi station.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler less than 4 hours per operator. dumpling 44F cooked boiled egg 45F black cod 45F Bean sprout 45 Operator moved items back to walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked pork, steak, short rib, cod.
03G-50-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine kit
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Scooping edamame and tempura crumbs **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Over prep area, at end of cook line over hand sink
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Salamndor/melt soiled.
22-08-4
Basic - Light not functioning. On cookline
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system in front kitchen
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Packaging should have labeling of name, date in and use by date.
03G-54-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. On cook line, broccolini store in make table unwashed, with rubber bands and tags still on, next to ready to eat foods. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in dish room Wall at end of cook line above hand sink **Repeat Violation**
36-27-5
29
Dec 12, 2022
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked short rib cooked yesterday and cooled from yesterday was 49-51F
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked short rib cooked yesterday and cooled from yesterday was 49-51F
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. 2 small Bain Marie's in hand sink on far end of cooks line. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing yellow toxic substance not labeled in dish room **Corrected On-Site**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Once cooked was left in 8" hotel pan with all the fat and. Too big to properly cook, Advised to place on sheet tray or cut into smaller pieces when cooling
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting Board on cooks line stained/ soiled
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cooks line **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment on cooks line **Corrected On-Site**
10-17-4
Basic - One Light not functioning in dish room **Repeat Violation**
36-62-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish room **Repeat Violation**
36-27-5
Basic - Bowl or other container with no handle used to dispense food in edamame on cooks line **Corrected On-Site**
14-01-5
37
Frequently Asked Questions
When was Dragonfly last inspected?
The most recent health inspection at Dragonfly on file is from Apr 8, 2026. The public record contains 13 inspections in total.
What is the most common violation at Dragonfly?
Across the inspection record, “water treatment device has not been inspected” has been cited five times, more than any other issue at Dragonfly.
How does Dragonfly compare to other restaurants in Orlando?
Dragonfly most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Dragonfly's inspection record improved over time?
No. Recent inspections at Dragonfly have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Dragonfly 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 Dragonfly inspected?
Based on the inspection history on file, Dragonfly is inspected around four times per year on average.
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