Dragon 168 Chinese Restaurant
Last inspected: Mar 19, 2026
86
Score
Public records show four inspections at Dragon 168 Chinese Restaurant stretching back to 2024. Inspectors last stopped by on Mar 19, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around one violation compared to roughly four violations earlier on.
“Food separated and protected” comes up most often, recorded three times in the inspection record.
Compared to the broader Marietta restaurant scene, this is about average. The record reflects steady performance over time.
4
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw chicken over cooked pork and egg rolls in RIC in main kitchen. Observed shelled eggs over won ton wrappers and sauce in WIC in main kitchen. C/A-Food shall be stored based on minimum required internal cook temperatures to protect against cross contamination COS- Shelled eggs placed on bottom shelf in WIC. Raw chicken placed on bottom shelf and pork and egg rolls on middle shelf in RIC in main kitchen.
511-6-1.04(4)(c)
86
Sep 4, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
View 4 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw pork about cooked pork and chicken wings in RIC in main kitchen. Observed raw pork about cooked pork in bottom prep unit. Observed raw pork in WIC stored above cooked wings and RTE sauces C/A- Food shall be stored based on minimum required internal cook temperatures to protect against cross contamination COS- Raw pork moved to bottom shelf and cooked pork moved to top shelf in bottom prep unit. Raw pork moved to WIC from RIC, All raw pork stored above Raw chicken middle shelf of WIC.
511-6-1.04(4)(c)
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: Observed no disinfectant for vomit/fecal incidents during routine inspection. C/A-A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. COS- PIC had employee bring bleach disinfectant.
511-6-1.03(6)
15C - nonfood-contact surfaces clean
Inspector notes: Observed heavy grease build up in ventilation hoods. C/A-Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw shrimp thawing out in a bucket full of water sitting directly on the floor in main kitchen under 3-compartment sink. C/A-food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F COS- Bucket placed under running water in 3-compartment sink
511-6-1.04(6)(c)
70
Dec 5, 2024
Routine
1 critical violation. 3 minor violations. 4 corrected on site.
View 4 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed several items cooling on table top counter upon entering facility (see asterisks). Items were not cooling at fast enough rate. Eggs in prep top not cooling fast enough. C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less COS-PIC placed items of chicken into smaller batches and shallower pans uncovered in WIC for rapid cooling Eggs from prep top placed in WIC for rapid cooling and replaced in prep top with in temp eggs from WIC
511-6-1.04(6)(d)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several buckets of ready to eat sauces and containers of egg rolls (x3) uncovered in the WIC. Observed container of egg rolls9x2) in main kitchen RIC uncovered. Observed fried noodles uncovered under a table top in main kitchen. C/A-storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS- PIC covered all items
511-6-1.04(4)(c)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed pork thawing out on counter top in main kitchen. C/A-food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F COS- PIC placed pork in cooler
511-6-1.04(6)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed containers with no handles stored in rice and sugar. C/A- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon COS- Bowls removed from food.
511-6-1.04(4)(k)
74
Mar 19, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed food employee washing hands in prep sink. C/A-ood employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS- PIC informed employee to only wash hands in hand sink
511-6-1-.03(5)(d)
90
Frequently Asked Questions
When was Dragon 168 Chinese Restaurant last inspected?
The most recent health inspection at Dragon 168 Chinese Restaurant on file is from Mar 19, 2026. The public record contains four inspections in total.
What is the most common violation at Dragon 168 Chinese Restaurant?
Across the inspection record, “food separated and protected” has been cited three times, more than any other issue at Dragon 168 Chinese Restaurant.
How does Dragon 168 Chinese Restaurant compare to other restaurants in Marietta?
Dragon 168 Chinese Restaurant most recently scored 86 out of 100, which is about the same as the Marietta average of 87.
Has Dragon 168 Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Dragon 168 Chinese Restaurant have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Dragon 168 Chinese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dragon 168 Chinese Restaurant inspected?
Based on the inspection history on file, Dragon 168 Chinese Restaurant is inspected around two times per year on average.
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