DirtyFLRestaurant Inspection Data

SHANGHAI RESTAURANT

SHANGHAI RESTAURANT located in ORLANDO has undergone 6 health department inspections, achieving a 1.1/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

5161 John Young Parkway
Orlando, Florida, 32839
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 6 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 13537039

Met Inspection Standards

3 high, 1 int, 11 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Management removed some. Repeat Violation
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water handle on hand sink located next to the triple sink.
  • 08B-38-4:Basic - Food stored on floor. Cases of Oil Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On the leg of the table located next to the wok.
  • 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. Pot in container of dry rice. Management removed pot. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover and ceiling located in walk-in cooler.
  • 33-16-4:Basic - Open dumpster lid.
  • 25-18-4:Basic - Single-service articles stored in toilet room. To go boxes, plastic cups, and to go bags. Management removed.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Green bananas over cooked noodles. Management moved bananas. Corrected On-Site
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Produce returned to container after preparation. Broccoli.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Menu lining the pan with chicken, located in reach in cooler. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags with cooked meat, located in the reach in chest freezer. Staff removed items from bags. Corrected On-Site Repeat Violation
  • 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. Employee signed the form at time of inspection. Corrected On-Site

10/1/2025· 6mo ago

Visit ID: 10937408

Met Inspection Standards

3 high, 2 int, 14 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cart next to stove.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dish area
  • 24-13-4:Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Single use items...cups and other items.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water handle on sink located next to triple sink.
  • 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Cooked chicken wings stored in in raw chicken box. Located in walk-in cooler.
  • 08B-38-4:Basic - Food stored on floor. Cases of oil .
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cleavers stored between prep table. Management removed. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Over dry storage
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower prep tables Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Raw chicken box to store cooked food
  • 35B-13-4:Basic - Screening is not 16-mesh to the inch.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the counter of wok station. Management removed. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Ingredients bin with sugar and other items. Management added names Corrected On-Site
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cross contamination cooked food in raw chicken box
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags with chicken. Management changed bags. Corrected On-Site Repeat Violation
  • 08A-17-6: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 beef in up right reaching freezer.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food grinder
  • 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.

3/26/2025· 1y ago

Visit ID: 8874657

Met Inspection Standards

5 high, 1 int, 10 basic

  • 14-11-5:Basic - Equipment in poor repair. Chest freezer lid covered in duct tape, gasket torn, exterior rust/seal chipping
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under fryer
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on dry rice container
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In all chest freezers and white freezer
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep tables. Operator removed Corrected On-Site
  • 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. Starch container. Immediately removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in first cooler at cook line
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of to go bags and containers stored in bathroom. Operator immediately removed Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Plantain over cooked noodles in walk in cooler
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Starch, and Flour containers. Operator immediately labeled Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. On top of bucket of dry rice. Operator Immediately removed Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. On pork and other items in chest freezers
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice in walk in cooler
  • 08A-17-6: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 white freezer
  • 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. -Cut cabbageout at room temperature for 30 minutes. Advised to add to time plan
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink. Operator immediately corrected Corrected On-Site

8/28/2024· 1y 7mo ago

Visit ID: 8719292

Met Inspection Standards

3 high, 11 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soda box cardboard on bottom of table next to fryer. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents soiled grease build up..
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Chest freezer. Repeat Violation
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water hand on hand sink in ware wash area will not turn on.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All freezers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in ware wash area.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms employee cutting then washing.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Cooked chicken placed in raw chicken box.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Repeat Violation
  • 14-12-4:Basic - Utensils in poor condition. Large wok metal broken off around edges.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation
  • 08A-17-6: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. Chicken on sheet trays above beef on sheet trays. Corrected On-Site Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

4/12/2024· 2y ago

Visit ID: 8566549

Met Inspection Standards

5 high, 3 int, 6 basic

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Chest freezer. Repeat Violation
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water faucet handle stripped Hand sink in ware wash area.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cooking oil.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.all freezers chest and upright.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks on front counter.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. All bulk containers.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Meat in freezer.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef both on sheet trays in upright freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above cooked chicken. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 hose bibs at mop sink. Repeat Violation
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200 ppm . Retested at 50ppm. Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bus tub in sink in ware wash area. Corrected On-Site
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

12/5/2023· 2y 4mo ago

Visit ID: 8341097

Met Inspection Standards

1 high, 2 int, 5 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Bottom of prep table.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Chest freezer. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella on top of can drinks.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks at front counter.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose bibs at mop sink.
  • 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 operator with form Corrected On-Site
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.