DRAGON FIRE GRILL

Name: DRAGON FIRE GRILL
Address: 3605 E BOUGAINVILLEA AVE, TAMPA, FL, 33612, US
Rating: 66.6

3605 E BOUGAINVILLEA AVE, TAMPA, FL 33612

License #3917605

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.6 Grade F / 100

Failing Health Score

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Quick take

DRAGON FIRE GRILL in TAMPA currently holds an InspectFL Health Score of 66.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, inspectors documented 35 total violations — 8 critical, 5 major, 22 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 20, 2026 included 2 critical violations, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink in dishwasher area is blocked by a food preparation table. Staff removed table.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom of food preparation table in dishwasher area has rust.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table in kitchen area. Employee removed and properly stored drink.
[08B-38-4] Food stored on floor. Boxes of food on floor inside walk in frezzer.
[35A-03-4] Dead roaches on premises. 1 dead roach in kitchen area. Chef cleaned and sanitized area.
[36-17-5] Floor tiles missing and/or in disrepair. Broken floor tiles in dishwasher area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding)
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (51F - Cold Holding)
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher reaches 156F. 3 compartment sink already set up and tested 200ppm of Quaternary ammonia. Maintenance repaired dishwasher temperature reaches 167F.

Emergency order recommended
[01B-03-5] Stop Sale issued due to adulteration of food product. Employee stirring coleslaw using gloves. Hands submerged in coleslaw 5 inches past gloves.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: beef 123 F, Mac and cheese 125 F, Put out 45 mins earlier. Manager put in oven at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bbq sauce in walk in cooler. Operator relocated.
[25-32-4] Reuse of single-service or single-use articles. Pickle bucket used to store marinade.
[35A-03-4] Dead roaches on premises. 1 dead roach under dessert reach in cooler on front cooks line. 1 dead roach on floor near dessert reach in cooler. 1 dead roach under Asian steam well. Manager eliminated,cleaned and sanitized at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled With pink liquid at prep table on cooks line. Operator labeled.
[16-48-4] Old food stuck to clean dishware/utensils. Old food on tray at dish drying rack.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolerson cooks line.
[36-73-4] Floor soiled/has accumulation of debris. Under and next to stove on cooks line.
[35A-02-7] Live, small flying insects found 4 flies flying around kitchen. 1 fly landing on prep table. 1 fly landing on aluminum foil containers in kitchen. 2 live flies landing on metal can in dry storage area. Operator cleaned and sanitized area at time of inspection.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on floor at dessert reach in cooler at front cooks line. 2 live roach under dessert reach in cooler at front cooks line. 1 live roach on top of dessert reach in cooler at front cooks line. 1 live roach under rice steam well on front cooks line. 1 roach egg sac under rice steam well on front cooks line. Manager eliminated,cleaned and sanitized at time of inspection.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee stirring coleslaw using gloves. Hands submerged in coleslaw 5 inches past gloves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over Togo items on cooks line. Operator removed.

Community reaction

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Community pulse