SHANGHAI CHINESE RESTAURANT

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation Warning - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors soiled throughout kitchen. Warning - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep cooler. Warning - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Exterior of equipment throughout kitchen soiled. Repeat Violation Warning - From follow-up inspection 2026-02-04: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer. - From follow-up inspection 2025-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation - From follow-up inspection 2025-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler and reach in cooler not date marked. Repeat Violation - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damaged throughout kitchen. - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler. Repeat Violation - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Chicken, produce, and other food items on floor in walk in cooler. Repeat Violation - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets. Repeat Violation - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation - From follow-up inspection 2025-10-21: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 57 F on counter, manager placed in cooler. Pork 47 F in reach in cooler, manager voluntarily discarded. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked food items in walk in cooler not date marked. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to fryers temped 76 F, ran approximately 2 minutes.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken in reach in cooler. Bowl with no handle in salt. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of oyster sauce and bean sauce in dry storage.

Basic - Duct tape used to repair nonfood-contact surface. Tape on broccoli container.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler and walk in cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys on prep table, employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Oil on floor on cook line. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Exterior of containers of salt, rice, sugar and cornstarch soiled. Repeat Violation

Basic - Stored food not covered. Chicken in walk in cooler not covered, employee labeled at covered at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.

Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled, employee labeled at time of inspection. Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment does not have food contact surface bleach, operator got approved sanitizer at time of inspection. Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked chicken in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45 F in reach in cooler. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. Miscellaneous items in handwash sink near 3 compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for 1 employee.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and chicken in walk in cooler not date marked.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over pork on walk in cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone above reach in cooler. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink. Repeat Violation

Basic - Food stored on floor. Oil on floor on cook line. Multiple food items on floor in walk in cooler. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep cooler and prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave. Hood filters.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 58 F on counter, operator placed in walk in cooler at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Egg rolls in walk in cooler not date marked. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near dry storage.

Intermediate - No soap provided at handwash sink. At handwash sink near dry storage.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink temped 73 F, ran approximately 2 minutes.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sugar.

Basic - Cutting board has cut marks and is no longer cleanable.cutting boards throughout kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over chicken in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kids toys and employee bag next to sauces near register.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.

Basic - Equipment in poor repair. Chest freezer door broken. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tile missing in cook line.

Basic - Food storage container/container lid cracked or broken. Rice container cracked in dry storage.

Basic - Food stored on floor. Oil on floor on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets on cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled, operator labeled at time of inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.

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. Raw chicken over raw beef in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet and sour chicken 52 F, wonton 53 F in walk in cooler. Operator placed in reach in freezer. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Egg rolls in reach in cooler not date marked.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink across from walk in cooler blocked with sauce containers.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Equipment in poor repair. Microwave door handle broken.

Basic - Food stored on floor. Oil stored on floor under wok.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.

Basic - Working containers of food removed from original container not identified by common name. Container on flour not labeled in dry storage.