New Dragon
Last inspected: Oct 7, 2025
86
Score
The health department has logged four inspections at New Dragon, the earliest from 2023. The latest inspection on file is from Oct 7, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to one violation per visit.
“Contamination prevented during food preparation, storage, & display” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Narragansett restaurant scene, this is about average. The file should reassure diners considering a visit.
4
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 7, 2025
Re-Inspection
1 critical violation.
View 1 violation
Sewage backflow not prevented
Inspector notes: The ice wells at the bars were observed not properly air gapped (equipped with an air break). An air gap is to be provided to prevent possible contamination by the sewage system and a drain originating from equipment in which food is placed. Per the PIC, more time is needed to get a plumber to properly adjust the Ice Well Air Breaks to proper Air Gaps.
5-402.11
86
Sep 22, 2025
Routine
3 critical violations. 2 major violations. 4 minor violations. 6 corrected on site.
View 9 violations
Sewage backflow not prevented
Inspector notes: The ice wells at the bars were observed not properly air gapped (equipped with an air break). An air gap is to be provided to prevent possible contamination by the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods were observed held out of refrigeration at the cookline area from 60 to 67 degrees Fahrenheit. (Per the owner, foods were out for lunch rush.) Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were moved back to the walk-in cooler for rapid cooling at the time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: White Rice was observed held at 98 degrees Fahrenheit in the rice warmer at the end of the kitchen prep line. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Rice was placed back in cooker to rapidly reheat at time of inspection.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, grinder) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment was taken out of service for proper cleaning and sanitizing 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 several time/temperature control for safety (TCS) foods... - Chicken, Rice, and Eggroll filling was placed hot in the refrigerator in plastic wrap covered containers greater than four inches deep. Proper cooling strategies were discussed at the time of inspection. Food items were uncovered and rearranged for rapid cooling at the time of inspection.
3-501.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the cookline equipment, storage shelving, and refrigeration gaskets were observed to have an accumulation of dust, dirt, food residue, and other debris. Non-food-contact surfaces are to be cleaned at a frequency necessary to preclude the buildup of soil and food debris.
4-602.13
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Bags of vegetables were observed stored partially on shelving and onto the floor in the back prep area. Food must be stored at least 6 inches above the floor. Food items were rearranged for proper storage at the time of inspection.
3-305.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Rice stored in the back prep area was observed left uncovered. Food items set for storage are to be covered to prevent possible contamination. Cover was obtained at time of inspection.
3-307.11
Physical facilities not cleaned at required frequency
Inspector notes: The floor and walls under/behind equipment in the cookline and prep areas 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
43
Dec 6, 2023
Re-Inspection
2 minor violations.
View 2 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of kitchen equipment (cookline - surfaces between cooking equipment) 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.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls under/behind cookline equipment in the kitchen area 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
90
Nov 15, 2023
Routine
2 critical violations. 4 major violations. 9 minor violations. 6 corrected on site.
View 15 violations
Hands not washed when required
(corrected on site)
Inspector notes: An employee was observed to not wash hands between working with raw food utensils and cooked food utensils. During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks when switching between working with raw FOOD and working with READY-TO-EAT FOOD. Employee was directed to wash hands by the PIC at the time of inspection.
2-301.14
Food not reheated to required temperature for hot holding
Inspector notes: Rice, which was previously cooked and cooled, was only reheated to 88 degrees degrees Fahrenheit for hot holding in the Rice Hot Hold Unit in a time period greater than 2 hours. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds, and reheated for hot holding rapidly and may not exceed 2 hours. Rice was voluntarily disposed of at the time of inspection.
3-403.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the Bar was lacking paper towels. Paper Towels supplied at the time of inspection.
6-301.12
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink at the Bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was made available at the time of inspection.
6-301.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicers, knives, veggie peelers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Utensils were moved to dish area for proper washing/rinsing/sanitizing at the time of inspection.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of the PIC, Rice, Chicken, Noodles, and Eggrolls were placed hot in the refrigerator densely packed in containers greater than four inches deep. Proper cooling techniques were reviewed with the PIC at the time of inspection.
3-501.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils used to dispense raw and cooked food items were observed stored with the handles in the food item itself. Utensils must be stored in the food item with their handles above the top of the food within the container to prevent possible cross contamination. Utensils adjusted at the time of inspection.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of kitchen equipment (Shelving, refrigeration units, cookline equipment) were observed to have an accumulation of dust, dirt, food residue, and other debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls in the kitchen and bar areas 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
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
Food contaminated by miscellaneous source
Inspector notes: Food items set for initial cooling on a cooling rack were observed to be uncovered under dusty shelving. Shelving used for cooling is to be routinely cleaned to prevent possible contamination of uncovered food items.
3-307.11
Food contaminated by miscellaneous source
Inspector notes: Flour and liquid used for frying chicken was observed stored at a level below the prep table surface. Foods left uncovered/unprotected for use are to be stored in a way that prevents possible contamination.
3-307.11
Food contaminated by miscellaneous source
Inspector notes: An employee was observed to be washing utensils in the Food Prep Sink at the time of inspection. Employee informed all utensils/equipment not deemed clean-in-place are to be properly washed/rinsed/sanitized at the 3 Bay Sink or dishwasher.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of food ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Bowls removed at the time of inspection.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Utensils were observed stored in stagnant water between uses. Water was disposed of and utensils were stored in a clean container at the time of inspection.
3-304.12
32
Frequently Asked Questions
When was New Dragon last inspected?
The most recent health inspection at New Dragon on file is from Oct 7, 2025. The public record contains four inspections in total.
What is the most common violation at New Dragon?
Across the inspection record, “contamination prevented during food preparation, storage, & display” has been cited four times, more than any other issue at New Dragon.
How does New Dragon compare to other restaurants in Narragansett?
New Dragon most recently scored 86 out of 100, which is about the same as the Narragansett average of 87.
Has New Dragon's inspection record improved over time?
Yes. Recent inspections at New Dragon have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at New Dragon 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 New Dragon inspected?
Based on the inspection history on file, New Dragon is inspected around two times per year on average.
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