Dragon Palace Nk
Last inspected: Mar 5, 2025
86
Score
Inspectors have visited Dragon Palace Nk four times, with records going back to 2023. On Mar 5, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The most recent inspection cleaned up several issues, finishing with one violation after four on the prior visit.
Food separated and protected comes up most often, recorded three times in the inspection record.
Among North Kingstown restaurants, this is a fairly standard result. Taken together, the history is a positive one.
4
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 5, 2025
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef) were observed stored above ready-to-eat foods (such as carrots) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as carrots during storage.
3-302.11
86
Feb 20, 2025
Routine
2 critical violations. 5 major violations. 2 minor violations. 8 corrected on site.
View 9 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-400 ppm. Establishment must discontinue using the quaternary ammonium dispenser until it is repaired/replaced/adjusted.
4-501.114
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as shrimp) were observed stored above ready-to-eat foods (such as cucumbers) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Thermometers provided & accurate
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
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A container was observed in the sushi bar hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken and shrimp were placed hot in the refrigerator in containers greater than four inches deep. Both were relocated to a sheet pan to rapidly cool.
3-501.15
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 cleaned at time of inspection.
4-601.11(A)
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Dishwasher was taken out of service and must not be used until it is repaired.
4-501.112
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food was observed stored on the floor in the walk-in cooler, walk-in freezer, and on the basement floor. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives are stored on an unclean surface (between prep units) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
41
Dec 29, 2023
Re-Inspection
No violations found.
100
Dec 18, 2023
Routine
1 critical violation. 2 major violations. 5 minor violations. 3 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as shrimp) were observed stored above ready-to-eat foods (such as chicken) in the 2 door refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Unit to be taken out of service until it can be repaired/replaced/serviced.
4-501.112
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken and shrimp was placed hot in the refrigerator in containers greater than four inches deep. Items moved to sheet pan to properly cool.
3-501.15
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the dry storage areas has an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the dining room, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed stored in-between in the prep units at the cookline. PIC removed items from cookline and moved to warewashing area.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the fan that is used in the prep area and the ice machine has an accumulation of dust and biofilm.
4-602.13
55
Frequently Asked Questions
When was Dragon Palace Nk last inspected?
The most recent health inspection at Dragon Palace Nk on file is from Mar 5, 2025. The public record contains four inspections in total.
What is the most common violation at Dragon Palace Nk?
Across the inspection record, food separated and protected has been cited three times, more than any other issue at Dragon Palace Nk.
How does Dragon Palace Nk compare to other restaurants in North Kingstown?
Dragon Palace Nk most recently scored 86 out of 100, which is about the same as the North Kingstown average of 88.
Has Dragon Palace Nk's inspection record improved over time?
Yes. Recent inspections at Dragon Palace Nk have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about four previously.
What does a low risk rating mean?
A low risk rating at Dragon Palace Nk means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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