DirtyFLRestaurant Inspection Data

SHANGHAI 818

SHANGHAI 818 maintains a 1.3/5 food safety rating based on 6 health department inspections in BOCA RATON. Food safety practices have remained consistent.

7860 GLADES RD STE 105

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/13/2025

Inspection #: Visit ID: 13488772

  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over fully cooked beef, both products not in commercial packaging at reach in freezer by entrance to kitchen , raw shell egg whites over tomatoes at flip top cooler by back door. Raw chicken and raw fish over bok choy white reach in cooler by back door. Operator stored all products properly. Corrected On-Site - From follow-up inspection 2025-10-13: In reach in freezer by kitchen entrance raw shrimp stored over pre cooked egg tarts. Operator stored raw shrimp properly. Admin Complaint
  • 08A-20-5: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. Observed Raw chicken over raw fish at white reach in cooler by back door. Operator stored products properly. Corrected On-Site - From follow-up inspection 2025-10-13: Raw salmon stored over pre cooked crabmeat. Operator stored raw salmon properly. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (69F - Cold Holding); cooked broccoli (60F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour. Time control procedure emailed to operator. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-13: cooked chicken 75F per operator food not prepared or portioned today. Food held out of temperature for less than four hours. Observed food stored under no temperature control. Operator moved food to low top reach in cooler. Admin Complaint
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets. - From follow-up inspection 2025-10-13: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. - From follow-up inspection 2025-10-13: **Time Extended**
  • 02C-02-5: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. Cooked pork wonton, cooked chicken quarters made 8/9 not date marked at walk in cooler. Advised operator to date mark products. - From follow-up inspection 2025-10-13: **Time Extended**

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10873830

  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Missing faucet and handles at three compartment sink.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper over clean dishes and fried noodles by cook line. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can Water chestnuts dented to seam of can.
  • 16-20-4:High Priority - Faucet at three-compartment sink does not reach all compartments. Faucet and handles have been removed.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed Raw chicken stored and in direct contact with thank you to go bags. Garbage bag covering and in direct contact with cooked won tons. Educated operator on proper food storage bags and containers.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over fully cooked beef, both products not in commercial packaging at reach in freezer by entrance to kitchen , raw shell egg whites over tomatoes at flip top cooler by back door. Raw chicken and raw fish over bok choy white reach in cooler by back door. Operator stored all products properly. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw fish at white reach in cooler by back door. Operator stored products properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (69F - Cold Holding); cooked broccoli (60F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour. Time control procedure emailed to operator. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter at cook line: rehydrated mushrooms (71F - hot Holding); pooled eggs (79F - Hot Holding) Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour. Time control procedure emailed to operator.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Hydrogen peroxide on top of oven by entrance to kitchen. Operator stored chemicals properly. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. on counter: pork wonton (113F - Cooling) at 2:13; cooling since 1:58 - 103F at 2:45 At current rate of cooling product will not reach 70F within 2 hours. Advised operator to place in reach in cooler.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
  • 53B-01-5:Intermediate - 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. Not available at time of inspection.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork wonton, cooked chicken quarters made 8/9 not date marked at walk in cooler. Advised operator to date mark products.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled at cook line. Advised operator to label all chemicals.

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8883984

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold substance in ice machine ice chute
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents dusty with grease and dirt buildup
  • 24-24-4:Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Dishes and pots stored outside back door
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice Scoops in water, chef removed water. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on counter not in buckets . Chef discarded cloth towel Corrected On-Site
  • 22-41-4:High 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. Dishwasher at 0 ppm. Manager changed bucket and primed machine to 100 ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried rice ; (63F - Cold Holding) on counter. Chef moved to cooler
  • 11-26-1: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. Form emailed
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brush being used as a basting brush. Chef discarded Corrected On-Site

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8781975

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Manager discarded bowls Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent's soiled
  • 08B-38-4:Basic - Food stored on floor. Containers of frozen crabs on the walk in freezer floor
  • 14-49-4:Basic - Hood filters/grease extractors not cleaned in a timely manner
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep tables. Manager removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager discarded water Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen hand washing sink
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in front counter flip top cooler. Manager discarded bottle of water Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Tofu in reach in cooler by cook line uncovered
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour not labeled , manager labeled flour Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice. Manager moved chicken. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
  • 11-26-1: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. Form emailed
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in hand washing sink in kitchen

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8502764

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing in kitchen
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles damaged by leaking water
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on while preparing food Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Container of food on the floor in kitchen, and walk in cooler. chef picked up all food off the floor. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  • 22-41-4:High 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. Chlorine at zero ppm. Manager changed bucket and primed to 100 ppm Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat food. Chef moved eggs to bottom shelf Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8381128

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 08B-38-4:Basic - Food stored on floor. Manager picked up the food Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager filled paper towels Corrected On-Site