Georgia › Fulton County › Fairburn
Dragon House
8390 SENOIA RD UNIT A , FAIRBURN, GA 30213 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 14, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 77 on November 16, 2023 — see the full history below.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A100July 14, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A100January 13, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A100June 26, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A92June 18, 20243 violations
Inspectors recorded 3 violations involving temperature control, cleaning & sanitizing and facility upkeep.
Observed in a dry storage area food like flour and salt not covered; and in reach in cooler sauces not covered. 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.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed scoop handle in contact with flour in a storage container. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC removed and sanitized scoop.
−3 points · Cited as “511-6-1.04(4)(z) - miscellaneous sources of contamination (c)”Observed back door frame rusted and chipped. All physical facilities shall be maintained in good repair. PIC will repair.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A91December 13, 20231 violation
Inspectors recorded 1 violation, 1 of them critical, involving food source.
Observed dented tomato cans in the storage area in the kitchen. Food shall be safe, unadulterated, and honestly presented. PIC discarded.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”C77November 16, 20235 violations
Inspectors recorded 5 violations, 4 of them critical, involving temperature control, cleaning & sanitizing and food storage.
Observed the failure to keep TCS foods raw shrimp at 44°F and raw chicken at 45°F in the WIC 41°F or below. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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. C/A: PIC transferred foods to WIF for rapid cooling. COS: By the end of inspection, food temperatures were 41°F for raw chicken and 40°F for raw shrimp.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed the failure to keep the deflector plate of the ice machine clean to sight and touch. All food contact surfaces shall be clean to sight and touch. Advised PIC to discard ice, clean and sanitized; and remove ice machine deflector plate and clean free from observed slime accumulation. PIC will also change the cutting board in a prep top cooler.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed cooked chicken, shrimp, rice and tomatoes inside walk in cooler prepared on site and held more than 24 hours with no proper date marking. 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. PIC date marked all the prepared food containers.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed no facility does not sanitize utensils and has no sanitizer solution. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed the failure to label all working containers of sauces (butter, lemon pepper, Honey, Mayo, hot sauce barbecue, teriyaki, karri, suchi sauce etc). Food Storage Containers should be identified with Common Name of Food with the exception of containers holding food that can be readily and unmistakably recognized, such as dry pasta. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Advised PIC that all squeeze bottles must be labeled to be identified.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-060-000090. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.