Fortune Dragon
Last inspected: Feb 26, 2026
39
Score
Fortune Dragon has been inspected 11 times since 2022. The newest entry in the record is dated Feb 26, 2026. 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 six violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 77, which Fortune Dragon's 39 doesn't quite reach. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - 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.
03B-01-6
High Priority - 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. **Corrected On-Site**
03F-02-5
Intermediate - 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/
53A-05-6
Intermediate - 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.
53B-13-5
Intermediate - 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.
02C-02-5
Basic - 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.
08B-49-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed bag with rice stored on kitchen floor. Operator removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Stored food not covered. -Observed uncovered containers with chicken stored in walk in cooler. Chicken are not cooling.
08B-12-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
21-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not labeled. Operator label.
02D-01-5
39
Oct 22, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed rag beneath white cutting board by cook line **Warning** - From follow-up inspection 2025-10-22: Observed same **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed rags not stored in sanitizer bucket after wiping down prep counter **Warning** - From follow-up inspection 2025-10-22: Observed same **Time Extended**
21-12-4
90
Oct 16, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - 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) **Warning**
22-41-4
Basic - Employee eating in a food preparation or other restricted area. Observed operator drinking from an open can of cocacola inside kitchen **Warning**
12B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in direct contact with rice inside bulk container. Operator removed **Corrected On-Site** **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed rag beneath white cutting board by cook line **Warning**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed rags not stored in sanitizer bucket after wiping down prep counter **Warning**
21-12-4
70
Apr 24, 2025
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Soiled non food grade rag used to cover cooked noodles on counter
14-86-1
High Priority - 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. **Corrective Action Taken**
03A-03-5
High Priority - 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.
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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.
03D-02-5
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. Operator cutting ready to eat spare ribs, with bare hand
09-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between flip top and table at cook line
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line wet wiping cloth not kept in sani bucket
21-12-4
37
Jan 15, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen counter; fried chicken (53F - Cold Holding); fried rice (56F - Cold Holding). Per operator foods not portioned or prepared today, out of temperature less than 4hrs. Observed food not kept under any temperature or time control. Operator placed all food items on time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handwashing sink next to cook line **Repeat Violation**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks actively preparing food on cook line no hair restraint, employees donned hats **Corrected On-Site**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled soiled with food debris
22-08-4
Basic - Single-service articles improperly stored. Single service box of to go containers near back door of establishment stored in direct contact with floor
25-05-4
Basic - Stored food not properly covered. Observed wiping cloth used to cover non TCS foods in walk in cooler. Operator removed **Corrected On-Site**
08B-12-5
64
May 1, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Inside walk in cooler, cloth used as cover for containers of fried chicken. Operator removed cloth. **Corrected On-Site** **Warning** - From follow-up inspection 2024-05-01: Observed the same. Operator removed. **Time Extended**
21-05-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth placed and stored on kitchen prep counter **Repeat Violation** **Warning** - From follow-up inspection 2024-05-01: Observed same. Operator removed and put in sanitizing bucket **Time Extended**
21-12-4
90
Apr 30, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed pot being filled with water from hand wash sink in kitchen. **Warning**
31A-11-4
Intermediate - 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.**Warning** **Corrected On-Site** **Warning**
02C-02-5
Intermediate - 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. **Warning**
03D-15-4
Basic - Cloth used as a food-contact surface. Inside walk in cooler, cloth used as cover for containers of fried chicken. Operator removed cloth. **Corrected On-Site** **Warning**
21-05-5
Basic - 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. **Warning**
14-74-7
Basic - Employee eating in a food preparation or other restricted area. Employee eating food behind expo line. Employee moved to dining area to eat food. **Corrected On-Site** **Warning**
12B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth placed and stored on kitchen prep counter **Repeat Violation** **Warning**
21-12-4
33
Feb 21, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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 - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plastic kegs. Handwash sink next to Kenmore Freezer
31A-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handle inside rice in rice bin
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
64
May 23, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
41
Mar 23, 2023
Routine - Food
No violations found.
100
Jul 29, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with mold like substance. **Warning** - From follow-up inspection 2022-07-29: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometers located in any reach in coolers, throughout establishment. **Warning** - From follow-up inspection 2022-07-29: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Observed Objectionable odors in bathroom or other areas of the establishment. **Warning** - From follow-up inspection 2022-07-29: **Time Extended**
36-64-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed Buildup of food debris/soil residue mold build up on equipment door handles, reach in coolers , walk in coolers, gaskets **Warning** - From follow-up inspection 2022-07-29: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of duck oven with heavy build up grease. Observed reach in cooler shelves with accumulated food residue and mold like substance. Observed walk in shelves with accumulated food residue and mold like substance. **Warning** - From follow-up inspection 2022-07-29: **Time Extended**
22-08-4
74
Frequently Asked Questions
When was Fortune Dragon last inspected?
The most recent health inspection at Fortune Dragon on file is from Feb 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Fortune Dragon?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Fortune Dragon.
How does Fortune Dragon compare to other restaurants in Tamarac?
Fortune Dragon most recently scored 39 out of 100, which is lower than the Tamarac average of 77.
Has Fortune Dragon's inspection record improved over time?
Results have been roughly steady. Inspections at Fortune Dragon have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fortune Dragon 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 Fortune Dragon inspected?
Based on the inspection history on file, Fortune Dragon is inspected around three times per year on average.
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