Dragon Palace
Last inspected: Dec 22, 2025
100
Score
Public records show five inspections at Dragon Palace stretching back to 2023. The newest entry in the record is dated Dec 22, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around four violations to closer to zero violations per visit.
The pattern that stands out is “non-food contact surfaces clean”, which has been cited four times.
The city-wide average for Richmond sits at 92, putting Dragon Palace on the better side of that line. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 22, 2025
Re-Inspection
No violations found.
100
Dec 11, 2025
Routine
3 critical violations. 1 major violation. 5 minor violations. 6 corrected on site.
View 9 violations
Proper eating, tasting, drinking, or tobacco product use
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
3-301.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Snapper, crab and lobster were observed held at 45-46 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (beef) were observed stored above ready-to-eat foods (vegetables, noodles) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. At time of inspection, noodles and dumplings was placed hot in the refrigerator in covered containers greater than four inches deep. Per interview with PIC, foods were made less than 2 hours prior, foods were moved to shallow containers at time of inspection.
3-501.15
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-501.115
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Lowboy cooler located in the sushi area was not in good repair, ambient observed at 47F. PIC took unit out of service at time of inspection.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris. 1) Hoods 2) Walk-in cooler shelving 3) Stove
4-602.13
Physical facilities not in good repair
Inspector notes: Inspector observed missing ceiling tile above the ice machine in the kitchen. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
45
Aug 8, 2024
Re-Inspection
No violations found.
100
Jul 29, 2024
Routine
1 critical violation. 4 major violations. 7 minor violations. 5 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 57-78 degrees Fahrenheit in prep unit #1. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, prep unit was accidently unplugged overnight. Food was voluntarily disposed of (see attached disposal form). Prep unit ambient air temperature was observed at 45 degrees Fahrenheit during time of inspection. The prep unit ambient air temperature dropped to 34 degrees Fahrenheit during time of inspection.
3-501.16(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings on the food dry storage shelves. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Shelves must be cleaned. Establishment must contact pest control services. Please email inspector invoice.
6-501.111
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (prep table) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Establishment was cooling noodles directly on the top surface of the prep table. Establishment must cool food on a clean surface. Noodles were voluntarily disposed of during time of inspection (see attached disposal form).
4-601.11(A)
Proper cold holding temperatures
Inspector notes: Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form). Ice machine was taken out of service and must not be used until it is cleaned.
4-601.11(A)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food was observed uncovered in the refrigeration unit. Food must be covered to prevent contamination from the premises.
3-305.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food was observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single-use articles (takeout boxes) were observed stored on the floor in the dry storage room. Single-use articles must be stored at least 6 inches off the floor.
4-903.11(A)
Single-use/single-service articles: properly stored & used
Inspector notes: Wood is used in the construction of the shelves in the dry storage area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelves and prep units have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the grill hood have an accumulation of grease. Hood must be cleaned.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
41
Apr 27, 2023
Environmental Complaint
1 critical violation. 3 major violations. 7 minor violations. 4 corrected on site.
View 11 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: At the time of inspection, raw animal products (Chicken, Beef, Scallops) were not organized in the top of the prep unit on a way to prevent possible contamination of other food items considered Ready to Eat. Food item organization was changed at the time of inspection.
3-302.11
Food-contact surface not smooth, sealed, or easily cleanable
Inspector notes: At the time of inspection, the following equipment was observed to be in poor repair/improperly adjusted or altered... - A single service cup with a plastic lid was observed to have holes in the lid to be used as a shaker. The lid surface with cut holes is no longer an easily cleanable, properly designed surface. Proper shakers to be obtained for food items. - A wire strainer was observed to be worn and breaking. The wire strainer was disposed of at the time of inspection.
4-202.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (wire strainers and mandolin) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment was moved to dish area at the time of inspection.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, Chicken, Chicken Wings, noodles, and Gen. Tsao Sauce were placed hot in the refrigerator in containers greater than four inches deep. (Food items were moved to shallow pans at the time of inspection.)
3-501.15
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients (various nuts) are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items were observed to be stored on the floor in the dry storage area. Single Service items are to be stored at least 6 inches off the floor.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following were observed to have an accumulation of dust, dirt, food residue, and other debris at the time of inspection... - Ice Machine - Sides of cookline equipment (between fryer and oven)
4-602.13
Garbage & refuse properly disposed; facilities maintained
(corrected on site)
Inspector notes: Lids to the outside dumpsters were observed not covered at the time of inspection. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered. Lids were closed at the time of inspection.
5-501.113
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The grease dumpster outside is located on grass/gravel/dirt. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the outdoor dry storage shed. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The exterior walls to the outdoor storage shed were observed to have holes at the base of them. The physical facilities must be maintained in good repair.
6-501.11
45
Frequently Asked Questions
When was Dragon Palace last inspected?
The most recent health inspection at Dragon Palace on file is from Dec 22, 2025. The public record contains five inspections in total.
What is the most common violation at Dragon Palace?
Across the inspection record, “non-food contact surfaces clean” has been cited four times, more than any other issue at Dragon Palace.
How does Dragon Palace compare to other restaurants in Richmond?
Dragon Palace most recently scored 100 out of 100, which is higher than the Richmond average of 92.
Has Dragon Palace's inspection record improved over time?
Yes. Recent inspections at Dragon Palace have averaged around zero violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Dragon Palace 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 Palace inspected?
Based on the inspection history on file, Dragon Palace is inspected around two times per year on average.
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