DRAGON PHO
7740 NOVA DR B1 · DAVIE · Broward County · FL 33324
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
40 full violation description(s) documented by the inspector during this visit.
High Priority 11
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed approximately 2lbs noodles cooling overnight and still measured at 86°f. -Observed 1/4 pork cooling overnight and still measured at 44°f.
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer at 0ppm.
09-01-4High Priority – 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. -Observed food prep worker cutting ready to eat limes with bare hands, polished, and artificial nails. -Observed food prep worker plating ready to eat sprouts and mint with bare hands, polished and artificial nails. Operator discard, washed hands and used gloves. **Corrected On-Site**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed, -3 live flying around and landing on tables, wall and Inspector in dining room. -4 live flying around in and landing on wall, containers both clean and dirty in dishwashing area. -5 live flying around and landing on reachin coolers, prep table, single service containers and clean plates by cook line. -4 live flying around and landing on storage containers, blenders in Boba smoothie station. -1 dead fly in customer's drink. Customer returned drink to operator.
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. -Observed garbage bags used to store cooked noodles. Operator removed noodles. **Corrected On-Site**
41-05-4High Priority – Pesticide/insecticide labeled for household use only present in establishment. -Observed household raid in use, and stored on floor under handwash sink next to three compartments sink with live roaches present.
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored next to and above raw pork in reachin freezer.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed, -1 live roach crawling on said dining table while completing inspection report. -1 live roach crawling on dining room floor, customer present. -2 live on floor in hallway towards rear door. -1 live crawling above steam table with soups. -3 live crawling on side and top of flip top reachin cooler door by cookline. -approximately 15 live on floor under mat by cook line. -1 live on prep table by Boba smoothie station. -approximately 12 live in crevice of wooden table/shelf with rice cooker by cookline.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed food prep worker handling soiled wiping cloth, went to walk-in cooler retrieved green peppers, rinsed then cut and placed on plate for customers without washing hands and changed gloves. Inspector advised food prep worker to wash hands and change gloves. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed approximately 2lbs cooked noodles cooling overnight and still measured at 86°f. -Observed 1/4 pork cooling overnight and still measured at 44°
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked spicy soup hot holding for 2 hours per operator at 83°f. Operator reheated to 186°f within 2 hours. **Corrected On-Site**
Intermediate 10
13-06-4Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. – Observed female food prep workers preparing foods with no gloves intact. Had employees use single use gloves. **Corrected On-Site**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -Observed cutting board soiled by cookline.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -Observed hand wash sink in dishwashing containing chemical storage bottle and wiping cloth.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. -Observed hand wash sink next to cookline used to rinse wiping cloth and cup.
53A-02-7Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -Observed person in charge Janet Henry with no proof of food manager certification.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at both handwash sinks in kitchen and dishwashing area. –
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed cooked beef in walk-in cooler over 24 hours not date marked.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. -Observed bottle with chemical stored in hand sink in dishwashing area not labeled with common name.
Basic 19
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. -Observed throughout establishment.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Observed clean plates stored on top shelf in front of cookline with live roaches present.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
35A-03-4Basic – Dead roaches on premises. Observed, -1 dead by east door entrance in dining room. -1 dead by flower pot by front counter in dining room. -Approximately 10 dead between flip top reachin cooler doors next to rice cooker. -Over 50 dead on floor throughout establishment( to include but not limited to dining room, dishwashing area, cookline, hallways).
12B-02-4Basic – Employee eating in a food preparation or other restricted area. -Observed employee open drink on prep table while cutting limes. -Observed employee personal food on prep table while preparing food in front on cookline. -Observed employee drink in reachin cooler by frontline. Operator removed all personal drinks and food. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees telephones on prep tables in kitchen.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. -Observed all employees.
29-09-4Basic – Faucet/handle missing at plumbing fixture. -Observed hot water faucet handle missing in ladies restroom. -Observed faucet in disrepair in dishwashing area,
36-73-4Basic – Floor soiled/has accumulation of debris. -Observed floor between and under cooking equipment soiled with accumulation of grease by cookline.
08B-38-4Basic – Food stored on floor. -Observed plastic containers with sauces stored on floor in walk-in cooler. -Observed plastic containers with soybean oil stored on floor by walk-in cooler.
36-24-5Basic – Hole in or other damage to wall. -Observed hole in wall by hallway next to office.
36-68-5Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -Observed hood soiled with accumulation of grease.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed I use utensils stored in cold water by cookline. -Observed ice scoop with handle in direct contact with ice in ice bin by Boba smoothie station.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed the sides of cooking equipment soiled with grease.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior and around cutting boards of flip top reachin cooler soiled with accumulation of slime watery debris and dead roaches by cookline.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. -Observed extra carry out containers stored in cookline area. Operator inverted containers. **Corrected On-Site**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. -Observed in kitchen/prep area.
14-06-4Basic – Wood food-contact surface not properly sealed. -Observed wooden table/shelf with rice cooker with roaches in the crevices next to cookline.
Inspector observations synchronized from DBPR on August 10, 2026 9:05 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.