SHANG HAI

High Priority - Container of medicine improperly stored near food

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken cooked 11:30 (80F - Cooling)

High Priority - Dented/rusted cans present. See stop sale. Thick soy Hoisin Gold label soy

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container.

High Priority - Presence of insects, rodents, or other pests. Spider and web back door Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked shrimp toast

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked ready to eat sauce

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken cooked 11:30 (80F - Cooling)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.per operator less than 4 hours. rice (118F - Hot Holding)

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Room temperature covered

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime Interior rice cooker

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork

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

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Oil near fryer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer in kitchen Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Light not functioning in kitchen

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler vents Hood filers Exterior of large food storage containers Gaskets freezer

Basic - Reuse of single-service or single-use articles. Gallon plastic containers cut and used for scoop

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Single-service articles not stored inverted or protected from contamination front counter

Basic - Stored food not covered. Shred cabbage walk in cooler Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Working containers of food removed from original container not identified by common name under prep table

High Priority - Nonfood-grade bags used in direct contact with food. -roast pork in take out bags in walk in cooler Repeat Violation

High Priority - Presence of insects, rodents, or other pests. -spiders in webs on ceiling by back door.

High Priority - Raw animal food not properly separated from ready-to-eat food. -raw shell eggs behind cut vegetables on make table on cook line. Operator moved eggs to front. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw chicken over prepped egg rolls in reach in freezer in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta (48F - Cold Holding), kitchen prep table, held less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator has form, reviewed with operator. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -butane stored next to baking soda on dry storage shelf. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

Basic - Bowl or other container with no handle used to dispense food. -rice container Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen Repeat Violation

Basic - Food stored on floor. -cooking oil and sauces in kitchen Repeat Violation

Basic - Ice buildup in reach-in freezers.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -tong handle touching uncooked broccoli on cook line. Operator corrected. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in freezers -hood suppression filters

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -protein drink and soda, operator removed. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling tiles are stained throughout the establishment. Warning - From follow-up inspection 2025-06-24: Time Extended

Basic - - From initial inspection : Basic - Dish storage shelves with rust that has pitted the surface.Over three comp sink. Repeat Violation Warning - From follow-up inspection 2025-06-24: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. Repeat Violation Warning - From follow-up inspection 2025-06-24: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm. Operator adjusted, 50 ppm. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line touched face and hair then touched cooking equipment on cooks line. Educated operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over celery in walk in cooler -raw chicken over soy sauce buckets in walk in cooler. -raw shell eggs behind prepped vegetables on make table. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink by triple sink. Operator provided. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using Time as a Public Health control for cooked noodles, cut cabbage and cooked rice. Stickers were correct, no written plan. Provided Mandarin copy to operator. Corrective Action Taken

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

Basic - Bowl or other container with no handle used to dispense food. -multiple containers in kitchen Repeat Violation

Basic - Cardboard used to line food-contact shelves. -on cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen and one tile in lobby

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -beverage container and other items in reach in cooler on cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line wearing a watch and bracelet while preparing food.

Basic - Equipment or utensils not designed or constructed in a durable manner. -basket strainer above triple sink.

Basic - Food container storage shelves with rust that has pitted the surface over triple sink.

Basic - Food stored on floor. -cooking oil by fryers. -soy sauce in kitchen Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer in kitchen Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -cornstarch container in kitchen. Operator corrected. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and reach in freezers in kitchen -top of and shelf underneath oven on cook line Repeat Violation

Basic - Reach-in coolers on cook line interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. -several items in walk in cooler,

Basic - Wet mop not stored in a manner to allow the mop to dry. -operator hung upside down outside. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. -multiple medicine bottles stored next to single service items on cook line. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. -microfiber towel covering cooked noodles on prep table -spring rolls stored in container lined with paper menus Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -general tso chicken (71F - Cold Holding); shredded cabbage (52F - Cold Holding), both held less than four hours per operator. Operator moved to walk in cooler for quick chill. Advised operator to use Time as a Public Health control, provided form to operator.Corrective Action Taken Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine exceeded over 200 ppm. Operator diluted, 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in dish area.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -5 employees working at time of inspection, no food manager onsite.

Intermediate - No soap provided at handwash sink. -by dish area. Corrected On-Site

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. -2 cooks

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of yellow liquid by back handwash sink.

Basic - Bowl or other container with no handle used to dispense food. -in sugar on dry storage rack

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Red Bull on prep table in kitchen. Corrected On-Site

Basic - Equipment in poor repair. -gaskets torn on reach in coolers on cook line

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door

Basic - Food stored on floor. -oil on floor by front handwash sink and back kitchen area.

Basic - Ice buildup in reach-in freezers in the back of the kitchen and by the front of the kitchen. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar container on dry storage rack -msg container in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and reach in freezers, -filters under the hood suppression system

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open water bottle in reach in cooler on cook line. -Lactaid in reach in cooler on cook line.

Basic - Single-service articles improperly stored. -spoons at front counter not all in one direction.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed green peppers over washed and cut green peppers in the walk in cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. -in mop bucket by mop sink.

Basic - Working containers of food removed from original container not identified by common name. -msg in kitchen under prep table.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw chicken over wontons in reach-in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator less than 4 hours. Relocated to quick chill in walk in cooler. rice noodles (84F - Cold Holding) Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided handout today Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Poked pasta, cooked egg rolls no date mark per operator more than 24 hours. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public 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. Phone and car keys stored above cutting board on cold table. Corrected On-Site

Basic - Ice buildup in 2 reach-in freezer

Basic - Light not functioning in kitchen Repeat Violation

Basic - Stored food not covered. Chicken nuggets walk in cooler Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over ready to eat cabbages in walk in cooler. Corrected On-Site

High Priority - Container of medicine improperly stored, medicines with food at front counter. Educated, operator relocated. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in walk in cooler based upon minimum required cooking temperature. Raw chicken over raw shell eggs and raw shrimp in walk in cooler. Educated cook, relocated. Corrected On-Site

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 with raw pork wontons in reach in freezer. Advised operator. Corrective Action Taken

High Priority - Raw scallops stored over/not properly separated from ready-to-eat noodle in chest freezer. Advised operator, relocated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken, 51F on cooks line. Noodles 50F. Less than one hour per operator. Advised to place in refrigerator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times, used to store soap near three compartment sink. Employee relocated. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, several locations in kitchen. Educated. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag over prep table. Educated.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch. Repeat Violation

Basic - Equipment in poor repair. Gasket at upright freezer and make table reach in cooler torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor throughout kitchen. Oil, sauces.

Basic - Ice buildup in reach-in upright freezer.

Basic - Light not functioning, several lights out in kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues on cooks line

Basic - Stored food not covered. Cut cabbage, carrots, onions, broccoli in walk in cooler. Advised cook. Cook covered. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together, throughout kitchen. Educated. Corrective Action Taken