SHANG HAI
17445 US HWY 192 STE 17
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 11/5/2024
High Priority
3
Intermediate
4
Basic
14
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -multiple containers in kitchen Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. -on cook line
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen and one tile in lobby
- 40-06-5: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.
- 13-07-4: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.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -basket strainer above triple sink.
- 14-33-4:Basic - Food container storage shelves with rust that has pitted the surface over triple sink.
- 08B-38-4:Basic - Food stored on floor. -cooking oil by fryers. -soy sauce in kitchen Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer in kitchen Repeat Violation
- 10-01-5: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
- 23-03-4: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
- 22-16-4:Basic - Reach-in coolers on cook line interior/shelves have accumulation of soil residues.
- 08B-12-5:Basic - Stored food not covered. -several items in walk in cooler,
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. -operator hung upside down outside. Corrected On-Site Repeat Violation
- 22-42-4: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
- 12A-10-4: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.
- 08A-05-6: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
- 53A-05-6: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
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink by triple sink. Operator provided. Corrected On-Site
- 03F-10-5: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**
- 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 chicken, cooked noodles and egg rolls in walk in cooler.
Food safety inspection conducted on 11/5/2024 revealed 21 total violations (3 high priority, 4 intermediate, 14 basic).
Inspection on 5/28/2024
High Priority
5
Intermediate
5
Basic
13
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -in sugar on dry storage rack
- 12B-07-4: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
- 14-11-5:Basic - Equipment in poor repair. -gaskets torn on reach in coolers on cook line
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
- 08B-38-4:Basic - Food stored on floor. -oil on floor by front handwash sink and back kitchen area.
- 14-69-4:Basic - Ice buildup in reach-in freezers in the back of the kitchen and by the front of the kitchen. Repeat Violation
- 10-01-5: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.
- 23-03-4: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
- 12B-13-4: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.
- 25-05-4:Basic - Single-service articles improperly stored. -spoons at front counter not all in one direction.
- 08B-17-4: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
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. -in mop bucket by mop sink.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -msg in kitchen under prep table.
- 41-07-4:High Priority - Container of medicine improperly stored. -multiple medicine bottles stored next to single service items on cook line. Corrected On-Site
- 14-86-1: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
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler.
- 03A-02-5: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**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine exceeded over 200 ppm. Operator diluted, 100 ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in dish area.
- 53A-05-6: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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. -by dish area. Corrected On-Site
- 53B-13-5: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
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of yellow liquid by back handwash sink.
Food safety inspection conducted on 5/28/2024 revealed 23 total violations (5 high priority, 5 intermediate, 13 basic).
Inspection on 10/3/2023
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler
- 40-06-5: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
- 14-69-4:Basic - Ice buildup in 2 reach-in freezer
- 36-62-4:Basic - Light not functioning in kitchen Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Chicken nuggets walk in cooler Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over ready to eat cabbages in walk in cooler. Corrected On-Site
- 08A-02-6: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
- 03A-02-5: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**
- 11-07-5: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
- 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. Poked pasta, cooked egg rolls no date mark per operator more than 24 hours. Repeat Violation
Food safety inspection conducted on 10/3/2023 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).