New Dragon Restaurant
Last inspected: Mar 5, 2026
35
Score
Inspectors have visited New Dragon Restaurant eight times, with records going back to 2022. The most recent visit was on Mar 5, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 14 violations to closer to 12 violations per visit over the last few inspections.
Across the inspection history, “unsealed concrete floor in food preparation” is the issue that surfaces most often, recorded six times.
Compared to other Hialeah restaurants (averaging 76), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
3
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food.Observed inside walk in freezer chicken stored inside thank you bags.
14-31-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee started to handle food after putting gloves on without washing hands first. Manager coached employee on proper hand washing and gloves use. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed box containing raw chicken stored above soy sauce bucket, inside reach in cooler. Operator stored soy sauce bucket six inches above the floor away from raw chicken. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used as a dump sink. **Repeat Violation**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed on prep tables at kitchen. **Repeat Violation**
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen. **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen hand wash sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed equipment door handles and gaskets in reach in coolers soiled. **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Observed at kitchen. **Repeat Violation**
14-20-4
Basic - Cardboard used to line nonfood-contact shelves. Observed shelves at kitchen. **Repeat Violation**
14-45-4
Basic - Cardboard used to line food-contact shelves. Observed at cook line by steamer. **Repeat Violation**
14-05-4
35
Nov 17, 2025
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed at kitchen hand sink used as dump sink. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed men bathroom no paper towels available. Operator placed paper towels next to sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap available men bathroom. Operator placed soap bottle next to sink. **Corrected On-Site**
31B-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen. **Repeat Violation**
36-02-5
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed inside walk in freezer.
38-08-4
Basic - Ripped/worn tin foil used as shelf cover. Observed above sandwich prep refrigerated table.
14-20-4
Basic - Cardboard used to line food-contact shelves. Observed at kitchen hand sink next to stove. **Repeat Violation**
14-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters exterior of fryer and oven soiled. **Repeat Violation**
23-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed inside cooked shrimp container inside walk in cooler handle touching shrimp. Operator provided removed scoop and stored properly. **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - Walk in cooler and Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Food stored on floor. Observed sauce bucket stored on the floor inside walk in cooler. Operator stored bucket six inches above above the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Cardboard used to line nonfood-contact shelves. Observed above prep table. **Repeat Violation**
14-45-4
47
Feb 11, 2025
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at prep table at kitchen. Operator stored shell eggs inside walk in cooler for rapid chill. **Corrected On-Site** **Repeat Violation**
03A-03-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Repeat Violation**
36-06-4
Basic - Cardboard used to line nonfood-contact shelves. Observed at kitchen
14-45-4
Basic - Floor area(s) covered with standing water. Observed at kitchen by walk in cooler.
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Observed a container with soy sauce and a box of raw chicken stored on floor at walk in cooler. Operator stored food items six inches above the floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen. Operator removed tongs from oven door handle. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed inside walk in cooler shrimp container Spoon handle touching shrimp. Operator stored properly. **Corrected On-Site**
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen. **Repeat Violation**
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen. **Repeat Violation**
36-02-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen..
21-09-4
55
Oct 18, 2024
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts at 60F (cold holding) at preparation area according manager out for 90 minutes. Operator stored bean sprouts inside walk in cooler for rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored on prep table at room temperature. Operator stored shell eggs inside walk in cooler for rapid chill. **Corrected On-Site** **Repeat Violation**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed plastic container used to dispense dry rice soiled. Operator discarded the plastic and replace it with a spoon.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink at kitchen area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at employees bathroom.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at employees bathroom.
31B-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed inside walk in cooler.
36-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed a container with soy sauce and a box of raw chicken stored on floor at walk in cooler.
08B-47-4
Basic - Ice buildup inside walk-in freezer. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled inside at kitchen area.
22-08-4
Basic - Light not functioning. Observed walk in freezer light burned out. **Repeat Violation**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink kitchen area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cardboard on shelves at preparation table soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service not inverted at prep table. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet cloth not stored in sanitizing solution at kitchen area.
21-12-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at kitchen floor. **Repeat Violation**
36-06-4
Basic - Cardboard used to line food-contact shelves. At kitchen prep table.
14-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not inverted at wait station area.
24-05-4
26
May 9, 2024
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed on treaded faucet no vacuum breaker available.
29-34-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs on top of prep table stored at ambient temperature. Manager stored shell eggs inside walk in cooler for proper storage. **Corrective Action Taken**
03A-03-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles at walk in cooler and freezer soiled.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at kitchen floor.
36-06-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor in front of walk in cooler.
36-22-4
Basic - Food stored on floor. Observed plastic cocking oil containers stored on the floor by front counter.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer.
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed big spoons used to dispense raw chicken,and curt ham with handles touching the food. Manager stored spoons with handle upwards.
10-06-5
Basic - Light not functioning. Observed walk in freezer light burned out.
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen no sign on hand wash sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in walk-in cooler dusty.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior at kitchen, shelves soiled with food residues.
22-16-4
Basic - Stored food not covered. Observed containers inside walk in cooler with, cooked rice, cooked ribs, cooked breaded chicken no covered.
08B-12-5
43
Nov 3, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - 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.
11-07-5
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers plastic containers with cooked pork, cooked chicken, cut ham, cooked pork ribs and wontons, according to operator food was prepared two days ago, no date labeled.
02C-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing at room temperature located at kitchen counter. Manager stored frozen shrimp inside walk in cooler for proper thawing.
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed plastic containers with Soy sauce stored on floor kitchen.
08B-38-4
55
Feb 9, 2023
Routine - Food
3 major violations. 8 minor violations.
View 11 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 - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with cooked pork, chicken, cut ham,pork ribs and wontons, according to cook prepared two days ago, no date labeled. **Repeat Violation**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation**
36-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Manager removed tongs from oven door handle. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Stored food not covered. Observed con with raw chicken , raw beef, co pork ribs, and fried wontons inside walk in cooler no covered. Manager covered all food items. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing at room temperature at kitchen counter. Manager stored frozen shrimp inside walk in co for proper thawing. **Corrected On-Site**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
50
Jul 27, 2022
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed inside the walk in freezer ready to eat food mixed with raw food, all frozen.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked pork inside walk in freezer.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed container inside hand washing sink in the kitchen area.
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. Observed cooked ribs stored inside walk in cooler not date marked.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing. Located by the dining area.
36-03-4
Basic - Equipment in poor repair. Observed walk in freezer gasket torn in.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen equipment.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Located in food storage and warewashing area. **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.
36-27-5
35
Frequently Asked Questions
When was New Dragon Restaurant last inspected?
The most recent health inspection at New Dragon Restaurant on file is from Mar 5, 2026. The public record contains eight inspections in total.
What is the most common violation at New Dragon Restaurant?
Across the inspection record, “unsealed concrete floor in food preparation” has been cited six times, more than any other issue at New Dragon Restaurant.
How does New Dragon Restaurant compare to other restaurants in Hialeah?
New Dragon Restaurant most recently scored 35 out of 100, which is lower than the Hialeah average of 76.
Has New Dragon Restaurant's inspection record improved over time?
Yes. Recent inspections at New Dragon Restaurant have averaged around 12 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at New Dragon Restaurant 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 New Dragon Restaurant inspected?
Based on the inspection history on file, New Dragon Restaurant is inspected around two times per year on average.
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