SHANGHAI N TOKYO
Northeast 41 Terrace
Homestead, Florida, 33033
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
1
Intermediate
4
Basic
9
Total
14
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observe on cornstarch container at preparation area, employee removed. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal drink on preparation table at kitchen area. Employee removed. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at back door.
- 08B-38-4:Basic - Food stored on floor. Observe raw cut chicken container stored on floor by preparation area. Employee stored properly during inspection. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in standing water at 90° F next to rice cooker. Employee removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on reach in cooler at cook line.
- 08B-12-5:Basic - Stored food not covered. Observe several cooked chicken containers not covered at walk in cooler, chicken was cooked yesterday.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observe at cook line.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observe at front counter next to fryer, employee stored properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe bean sprouts (54F - Cold Holding) at cook line, as per employee less than 1 hour, employee placed bean sprouts container inside reach in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe cooked chicken stored in soiled containers at walk in cooler.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observe dirty container inside hand wash sink by back door, employee removed. Corrected On-Site
- 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/
- 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. Provided form to operator.
Food safety inspection conducted on 3/12/2025 revealed 14 total violations (1 high priority, 4 intermediate, 9 basic).
Inspection on 11/7/2024
High Priority
5
Intermediate
4
Basic
8
Total
17
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on cornstarch container at preparation area. Corrected On-Site Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. Observed by back door. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed on unisex bathroom.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil containers at cook line. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Observed cooked chicken being stored on cardboard boxes. Employee moved to trays during inspection.
- 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 marinated chicken stored above marinated steak on shelves at walk in cooler. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (67F - Cold Holding); cooked broccoli (56F - Cold Holding) next to fryer, as per employee less than 2 hours, employee moved to reach in cooler during inspection. Corrected On-Site Repeat Violation
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at cook line. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to rice cooker. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed next to 3 compartment sink. 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. Observed cooked chicken and pork not date marked on shelves at walk in cooler. As per employee over 24 hours. Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/7/2024 revealed 17 total violations (5 high priority, 4 intermediate, 8 basic).
Inspection on 2/26/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in cut onions container inside walk in cooler. Employee removed. Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. Observed next to back door.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler next front counter. Employee removed. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee start doing rice and no hand wash, Instructed employee l
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork in reach in cooler next to front counter. Employee rearranged properly, Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (51F - Cold Holding); raw steak (48F - Cold Holding) as per Manager less than 1 hour, food was moved to walk in cooler. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing his hands on 3 compartment sink. Instructed employee.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener.
- 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. Observed cooked crispy chicken containers not date marked, as per Manager from previous day. Repeat Violation
Food safety inspection conducted on 2/26/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 7/20/2023
High Priority
1
Intermediate
5
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in corn starch container. Employee removed during inspection. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed through kitchen.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed next to cook chicken in preparation table, employee moved during inspection. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed food cases stored on walk in cooler floor.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the back of the kitchen.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the back of the kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood filters.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice and flour containers not identified, employee labeled during inspection. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed on beans sprouts at the cook line, as per employee less than 2 hours, employee moved to cooler and proceeded to time marked. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
- 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Provided form during inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in cook line.
- 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. Provided form during 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. Observed cooked pork not date marked, as per employee over 24 hours. Employee dated during inspection. Corrected On-Site
Food safety inspection conducted on 7/20/2023 revealed 18 total violations (1 high priority, 5 intermediate, 12 basic).