Jade Dragon
Last inspected: Mar 3, 2026
74
Score
Jade Dragon appears in inspection records three times, starting in 2024. Inspectors last stopped by on Mar 3, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
When inspectors have written things up, “non-food contact surfaces clean” has been the most frequent reason, cited three times.
That's lower than the typical Warwick restaurant, which scores around 86. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 3, 2026
Re-Inspection
1 critical violation. 3 minor violations.
View 4 violations
Sewage backflow not prevented
Inspector notes: The ice machines and bar ice well are lacking a proper air gap (currently equipped with an air break). The drain tube is to be adjusted to allow for an air gap so as to not allow for the drainpipe to rest below the flood rim of the floor drain in order to prevent possible contamination from the sewage system in the event of a possible backup. Proper air break printout with description handed to PIC at time of inspection.
5-402.11
Equipment not in good repair or proper adjustment
Inspector notes: The Prep Unit across from the Wok Line was observed maintaining an ambient temperature of 42 degrees Fahrenheit. Refrigeration is to be properly adjusted to maintain time/temperature control for safety (TCS foods) at 41 degrees Fahrenheit or less. Unit was adjusted to colder setting at time of inspection.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact-surfaces of the cookline hood filters/screens were observed to have an accumulation of dust, dirt, food residue, and other debris. Non-Food-Contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Per the PIC, since previous inspection and blizzard, cleaning company schedule has been delayed and is due week of re-inspection.
4-602.13
Physical facilities not in good repair
Inspector notes: The following areas of the physical facilities were observed to be in need of adjustment/repair... - Floor tiles in the kitchen area were observed to be cracked/chipped and in need of replacement - The painted ceiling above the dishwashing area was observed to be cracking/chipping and in need of resealing The physical facilities must be maintained in good repair.
6-501.11
74
Feb 10, 2026
Routine
3 critical violations. 2 major violations. 5 minor violations. 6 corrected on site.
View 10 violations
Sewage backflow not prevented
Inspector notes: The ice machines and bar ice well are lacking a proper air gap (currently equipped with an air break). The drain tube is to be adjusted to allow for an air gap so as to not allow for the drainpipe to rest below the flood rim of the floor drain in order to prevent possible contamination from the sewage system in the event of a possible backup.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Previously Cooked Rice was being held at the cookline area on top of a covered pan at the steam table and observed at 123 degrees Fahrenheit. PIC was made aware if rice was intended for hot holding it is to be maintained in the hot hold equipment. Rice was properly reheated and stored in the steam table at time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Minced Garlic was observed in the large cookline prep unit held at 50 degrees Fahrenheit. Per the PIC, the garlic was held out of refrigeration at the cookline during lunch service. Garlic was moved to colder refrigeration at the time of inspection.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods... - Recently cooked Dumplings, beef, and Pork were placed in a covered container, greater than 4" deep, in the cookline prep unit and observed at de 48-67 degrees Fahrenheit - Recently cooked dumplings were placed in a covered container, greater than 4" deep, in the walk-in cooler and observed at 52 degrees Fahrenheit Proper cooling strategies were reviewed. Foods were uncovered and arranged for rapid cooling at the time of inspection.
3-501.15
Ready-to-eat food not date marked
Inspector notes: Food items stored in the walk-in cooler were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: A personal cell phone was observed stored directly in a "to-go" container at the cookline area. Cell phone was removed for proper storage and container was voluntarily disposed of at the time of inspection.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following in-use utensils were observed improperly stored... - The ice scoop is stored on an unclean surface (top of the ice machine) between uses. - A knife used at the cookline was observed stored between equipment surfaces During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location to prevent possible contamination. Utensils storage was corrected at the time of inspection.
3-304.12
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: The following equipment was observed in poor repair, in need of replacement, or in need of adjustment... - Plastic containers used for food storage were observed with broken/chipped edges. PIC switched food items to new containers and disposed of broken containers at time of inspection. - The Large Prep Unit was observed maintaining an ambient temperature of 40-47 degrees Fahrenheit. Unit was adjusted to a colder setting at the time of inspection. Equipment is to be maintained in good repair and properly adjusted, or discarded as necessary when comes into poor repair
4-501.11
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... - Cookline equipment surfaces - Refrigeration surfaces - Kitchen storage shelving - Cookline hood filters Non-Food-Contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
Physical facilities not in good repair
Inspector notes: The following areas of the physical facilities were observed to be in need of adjustment/repair... - Floor tiles in the kitchen area were observed to be cracked/chipped and in need of replacement - The painted ceiling above the dishwashing area was observed to be cracking/chipping and in need of resealing The physical facilities must be maintained in good repair.
6-501.11
41
Dec 5, 2024
Opening
1 critical violation. 1 major violation. 5 minor violations. 4 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination in the Kitchen Refrigerator and the Cookline Prep Unit. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Food items were rearranged for proper storage at the time of inspection.
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... - Recently cooked chicken was placed in a covered container, greater than 4" deep, in the cookline prep unit and observed at 71 degrees Fahrenheit - Recently cooked fried chicken was placed in a covered container, greater than 4" deep, in the walk-in cooler and observed at 68 degrees Fahrenheit Proper cooling strategies were reviewed. Foods were uncovered and arranged for rapid cooling at the time of inspection.
3-501.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following in-use utensils were observed improperly stored... - The ice scoop is stored on an unclean surface (top of the ice machine) between uses. - A knife used at the cookline was observed stored between equipment surfaces During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location to prevent possible contamination. Utensils storage was corrected at the time of inspection.
3-304.12
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted. Utensils were rearranged for proper storage at the time of inspection.
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... - Cookline equipment surfaces - Refrigeration surfaces - Kitchen storage shelving Non-Food-Contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
Physical facilities not in good repair
Inspector notes: The following areas of the physical facilities were observed to be in need of adjustment/repair... - Floor tiles in the kitchen area were observed to be cracked/chipped - Plastic light fixture shields were observed to be cracked The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floor and walls under and behind equipment in the kitchen area were observed to have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
61
Frequently Asked Questions
When was Jade Dragon last inspected?
The most recent health inspection at Jade Dragon on file is from Mar 3, 2026. The public record contains three inspections in total.
What is the most common violation at Jade Dragon?
Across the inspection record, “non-food contact surfaces clean” has been cited three times, more than any other issue at Jade Dragon.
How does Jade Dragon compare to other restaurants in Warwick?
Jade Dragon most recently scored 74 out of 100, which is lower than the Warwick average of 86.
Has Jade Dragon's inspection record improved over time?
Yes. Recent inspections at Jade Dragon have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jade Dragon means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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