Dragon Teriyaki Express
Last inspected: Feb 24, 2026
64
Score
Going back to 2024, Dragon Teriyaki Express has five inspections in the public record. The most recent report on file is from Feb 24, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Looking across the full record, “proper date marking and disposition” is the recurring theme, flagged three times.
The city-wide average sits at 90, which Dragon Teriyaki Express' 64 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed failure to maintain food items at 135F or higher. Observed multiple food items on front buffet area measured at below 135F (chicken, beef, shrimp). (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC discard food items.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed failure to maintain food temperature at 41F or below. Observed shrimp and raw beef above 41F in prep top cooler. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC discarded food items.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
Inspector notes: Observed failure to properly date mark RTE foods in walk in cooler. (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC advised to date mark food items.
511-6-1.04(6)(g)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed failure to maintain food stored covered in walk in cooler. Observed tray of onions and shrimp stored uncovered in walk in and reach in cooler. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC covered food item.
511-6-1.04(4)(c)
64
Aug 15, 2025
Followup
No violations found.
100
Aug 4, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations. 1 corrected on site.
View 6 violations
2-1B - hands clean and properly washed
Inspector notes: Observed employee grabbed a hat, covered his hair and proceeded to cutting raw beef without washing his hands. When told to wash his hands, he washed his hands in 3 compartment sink in the kitchen. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals. PIC instructed to retrain employees on when to wash.
511-6-1.03(5)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed employee washing utensils with no sanitizer and not sanitizing utensils.511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned:
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
Inspector notes: Observed several ready to eat foods not date marked (rice, sliced tomato, lettuce, and chicken) in walk in cooler. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1
511-6-1.04(6)(g)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed items stored uncovered in the RIC, lomein noodles, cooked shrimp and sauce. Observed buckets of sauces stored uncovered.COS- items were covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered foods.
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: Observed several squeeze bottles in kitchen out of the original container not labeled with its common name. CA: Informed PIC to label all bottles that are not in its original container with its common name to be identifiable.
511-6-1.04(4)(d)
12B - personal cleanliness
Inspector notes: Observed employee with with no hair restraint. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.
511-6-1.03(5)(j)
61
Jan 27, 2025
Routine
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed wrong stacking in walk in cooler (raw chicken stored above ready to eat chicken, prepped chicken and vegetable). 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal...
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed won out cutting board and soda nozzles with black buildup. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils .COS- Advised PIC to replace cutting boards, and soda nozzles shall be washed, rinsed and sanitized each day. Nozzle taken to be sanitized. (Pf) (7) Cleaning of Equipment and Utensils.
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
Inspector notes: Observed several containers of meat (prepped strip beef, shrimps, chicken) and Loren, soups stored in walk in cooler, and reach in coolers without date marking. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. T...
511-6-1.04(6)(g)
70
Mar 26, 2024
Routine
1 major violation.
View 1 violation
6-2 - proper date marking and disposition
Inspector notes: Observed several containers of meat without date marking.COS
90
Frequently Asked Questions
When was Dragon Teriyaki Express last inspected?
The most recent health inspection at Dragon Teriyaki Express on file is from Feb 24, 2026. The public record contains five inspections in total.
What is the most common violation at Dragon Teriyaki Express?
Across the inspection record, “proper date marking and disposition” has been cited three times, more than any other issue at Dragon Teriyaki Express.
How does Dragon Teriyaki Express compare to other restaurants in Atlanta?
Dragon Teriyaki Express most recently scored 64 out of 100, which is lower than the Atlanta average of 90.
Has Dragon Teriyaki Express' inspection record improved over time?
Results have been roughly steady. Inspections at Dragon Teriyaki Express have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Dragon Teriyaki Express means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Dragon Teriyaki Express inspected?
Based on the inspection history on file, Dragon Teriyaki Express is inspected around three times per year on average.
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