Mr Dragon
Last inspected: Mar 5, 2026
86
Score
Public records show 11 inspections at Mr Dragon stretching back to 2022. On Mar 5, 2026, 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.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to eight violations per visit.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
Among Jacksonville restaurants, the typical score is 74; Mr Dragon is comfortably above that bar. The file should reassure diners considering a visit.
11
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed; 1 employee using personal cell phone while wearing gloves. Employee placed phone in pocket then began engaging in food preparation by handling bowls with no handles in direct contact with cooked food items on cook line. 1 employee wash hands while still wearing gloves. 1 employee wipe eyes with fingers while wearing gloves then engage in food preparation without changing gloves and washing hands. Inspector educated employee proper handwashing procedures. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-05: At callback observed 1 employee handle raw chicken with single service gloves on and rinse hands in hand wash sink without taking off gloves. Inspector educated employee proper handwashing procedures. **Admin Complaint** **Corrective Action Taken**
12A-09-4
86
Mar 4, 2026
Complaint Full
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
17
Dec 29, 2025
Complaint Full
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
32
Sep 17, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
29
May 12, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch soiled mop sink water levers then engage in food preparation without changing gloves and washing hands. Inspector educated employee proper glove changing and handwashing procedures. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-12: At callback observed employee preparing raw chicken with batter. Employee rinsed batter from gloves at mop sink then grabbed clean metal bowl to store cooked chicken in without changing gloves and washing hands. Inspector educated employee proper handwashing procedures. **Admin Complaint** **Corrective Action Taken**
12A-09-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over cooked noodles in standing reach in freezer by walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-12: At callback observed raw chicken cooling on shelf above bags of ready to eat frozen peas in standing reach in freezer by walk-in cooler. Person in charge rearranged food items to proper storage levels. **Admin Complaint** **Corrected On-Site**
08A-02-6
74
May 9, 2025
Routine - Food
11 critical violations. 3 major violations. 10 minor violations.
View 24 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef in standing reach in freezer by walk-in cooler. Person in charge rearranged food items to proper storage levels. **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch soiled mop sink water levers then engage in food preparation without changing gloves and washing hands. Inspector educated employee proper glove changing and handwashing procedures. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple raw food items at temperatures of 47-79F stored by three compartment sink and prep table nearby. Person in charge stated food items were waiting to be cooked and were removed from walk-in cooler 45 mins prior. Person in charge put food items back in walk-in cooler. Raw chicken, raw beef, raw shrimp (47-79F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed chopped on-site garlic mixed with oil being held on time as a public health control with no date marking on speed rack by wok station. Person in charge stated garlic oil was placed there an hour prior. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken container and visibly touch interior of container where raw chicken was in direct contact with then handle cooked chicken without changing gloves and washing hands. Stop sale issued for contaminated cooked chicken. Inspector educated employee proper handwashing procedures. **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee handle raw chicken container and visibly touch interior of container where raw chicken was in direct contact with then handle cooked chicken without changing gloves and washing hands. **Warning**
01B-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed large ladle used for cooked chicken being rinsed under water from mop sink then placed in container with clean utensils for storage. Inspector educated employee proper food-contact surface cleaning. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over cooked noodles in standing reach in freezer by walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed carrots in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over containers of soy sauce in walk-in cooler. Person in charge began rearranging food items to proper storage levels. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk-in cooler. Person in charge began rearranging food items to proper storage levels. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife with visible food debris stored on clean knife rack near three compartment sink.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line. Person in charge provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with pink chemical stored under three compartment sink. **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic container with no handle used for scooping stored in soy sauce near walk-in cooler.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with grooves and no longer smooth and easily cleanable on flip top cooler across from wok station. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee water bottles stored on prep table by reach in cooler. Person in charge removed water bottles. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on top of box of single-use gloves. Person in charge removed cell phone. **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee engaging in food preparation on cook line while wearing a bracelet.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food preparation without a hair restraint. Employee put hat on. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in cooler doors on cook line. Soiled frame and gasket on walk-in cooler door. Soiled hood filters above wok station. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw shrimp being thawed in three compartment sink in standing water. Person in charge moved raw chicken to walk-in cooler and turned on running water for raw shrimp. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table and not in sanitizing solution between uses. **Repeat Violation**
21-12-4
9
Oct 21, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed time marker on two containers of general Tso chicken stating 11:30am. Person in charge stated chicken was cooked 20 minutes prior and updated time marker. **Corrected On-Site**
03F-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over opened containers of soy sauce stored in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw beef in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-20-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed one certified food manager certification expired on 10/01/2024. Other approved certified food manager on site at time of inspection.
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in restroom located at back side of dry storage. Person in charge provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with clear chemical inside stored under three compartment sink person in charge stated was cleaner. Person in charge labeled accordingly. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line across from wok station with grooves and no longer easily cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water bottles stored on prep table across from wok station next to food items. Person in charge removed all water bottles. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed wireless headphone container stored on shelf above flip top cooler. Person in charge removed headphones. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed container of house made hot sauce stored on floor near rear entrance of establishment. Person in charge moved to proper storage location. **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs stored in raw chicken container in reach in cooler by front desk with handle in contact with product. Person in charge removed tongs. **Corrected On-Site**
10-06-5
Basic - No copy of latest inspection report available. Observed person in charge unable to provide copy of last inspection.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in cooler beneath flip top cooler on cook line. Soiled hood filters above fryer station.
23-03-4
Basic - Open dumpster lid. Observed both lids on dumpster open at time of inspection.
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef items in standing water in three compartment sink person in charge indicated was thawing. Beef was pulled from freezer an hour prior. Person in charge turned on running water to complete process. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wiping cloths stored on prep table across from wok station. Employee removed wiping cloths from prep table. **Corrected On-Site**
21-12-4
29
May 6, 2024
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee cutting onions on prep table, onion fell on ground with employee picking off ground and adding back to batch of already cut onions. Operator voluntarily discarded onions.
01B-13-4
Basic - Cardboard used to line food-contact shelves. Under prep table in kitchen, cardboard used on shelves where food is stored.
14-05-4
82
Mar 27, 2024
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
30
Apr 6, 2023
Routine - Food
5 critical violations. 5 major violations. 15 minor violations.
View 25 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked chicken stored cooling in the walk in cooler over night; cooked chicken (46F - Cold Holding).
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. In the walk in cooler and reach in freezer plastic take out bags used in direct contact with food.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw chicken stored over ready to eat green peppers. In walk in cooler raw chicken over raw beef.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, cooked chicken stored cooling in the walk in cooler over night; cooked chicken (46F - Cold Holding). On the main cook line, garlic in oil (64F - Cold Holding) establishment minces their own garlic and adds it to oil. At time of inspection garlic stored on cart at wok station at ambient air temperature. Inspector had operator add garlic in oil to existing time as public health control documents. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line, garlic in oil (64F - Cold Holding) establishment minces their own garlic and adds it to oil. At time of inspection garlic stored on cart at wok station at ambient air temperature.Inspector had operator add garlic in oil to existing time as public health control documents. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Green squeeze bottle in the three compartment sink with no product labeling.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with food residue staining build up.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection over 4 employees actively working with food with no certified food manager present.
53A-05-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the reach in chest freezer, two bags of cooked chicken frozen with no product date marking for when the chicken was made.
02C-04-5
Basic - Unnecessary items/unused equipment on the premises. On the establishment premise, buildup of discarded tires outside of back door.
33-31-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on the back side of the main cook line flip top reach in cooler and on the clean prep table. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in chest freezer employee personal fish stored with food to be served to customers.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones stored on clean prep table. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. One employee on the main cook line with no hair restraint actively working with food.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet.
24-08-4
Basic - Food stored on floor. Noodles stored in water under the three compartment sink. In the dry storage room, bottles of water stored on the floor. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. In the dry storage area, hole in the ceiling.
36-24-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of reach in chest freezer has build up of ice around the door seal and exposed cooler insulation.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler has mold like substance on the door gaskets. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Single service plastic jug cut and reused as a scoop. **Repeat Violation**
25-32-4
Basic - Single-service articles improperly stored. In the storage room off the side of the dining room, single service carry out items stored on the floor.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in the three compartment sink at ambient air temperature.
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor in front of the hand wash sink in the main kitchen area. Wet wiping cloth stored on clean prep table.
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt, sugar and flour in the dry storage area with no product labeling.
02D-01-5
14
Oct 17, 2022
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
43
Frequently Asked Questions
When was Mr Dragon last inspected?
The most recent health inspection at Mr Dragon on file is from Mar 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mr Dragon?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Mr Dragon.
How does Mr Dragon compare to other restaurants in Jacksonville?
Mr Dragon most recently scored 86 out of 100, which is higher than the Jacksonville average of 74.
Has Mr Dragon's inspection record improved over time?
Yes. Recent inspections at Mr Dragon have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Mr 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 Mr Dragon inspected?
Based on the inspection history on file, Mr Dragon is inspected around three times per year on average.
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