STAR DRAGON

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Inspection history

1. Feb 19, 2026

   ✓
   5 violations

   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

2. Feb 5, 2026

   ✕
   9 violations

   • Keep non-food contact equipment surfaces clean.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

3. Jan 16, 2025

   ✕
   7 violations

   • Keep non-food contact equipment surfaces clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Separate raw animal foods from ready-to-eat foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

4. Jan 11, 2024

   ✓
   8 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.
   • Keep the plumbing system in good repair.
   • Have hand soap at all handwashing sinks.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

5. Jan 27, 2023

   ✓
   10 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep the physical facilities in good repair.