DirtyFLRestaurant Inspection Data

SHANGRI-LA RESTAURANT

SHANGRI-LA RESTAURANT maintains a 2.8/5 food safety rating based on 7 health department inspections in SARASOTA. Food safety practices have remained consistent.

Last inspection: 4 weeks ago · 7 reports on file

5828 BEE RIDGE RD, SARASOTA 342335051

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13485092

Met Inspection Standards

1 int, 7 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 5" hole in ceiling tile over triple sink.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling tile over reach in freezer in kitchen and soiled vent in kitchen. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed 1/2 " gap in rear screen door. Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.Observed grease and accumulation of debris under cooking equipment on cook line. Repeat Violation
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on hood filters. Observed grease buildup between equipment on cook line.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler pitted. Repeat Violation
  • 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.

8/6/2025· 7mo ago

Visit ID: 10871512

Met Inspection Standards

9 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.Observed soiled handles on refrigerator freezer stand up unit on cook line.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over utility sink in kitchen with black substance.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on reach in cooler top cutting board. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed 1-2" gap at rear screen door. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floor under cooking equipment. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed approximate 5" round hole in ceiling tile over utility sink in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Observed sauce buckets on floor in walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving in walk in cooler pitted.

3/13/2025· 12mo ago

Visit ID: 10701605

Met Inspection Standards

7 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled microwave and refrigerator handles.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks in reach in cooler top cutting board. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.Observed approximate 2" gap at bottom of back screen door. Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.Observed grease and debris on floor under cooking equipment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.Observed cracked floor tiles at rear entrance to kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of grease and carbon on walls around woks and fryers. Observed dish racks soiled with debris. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled and pitted shelves in walk in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

1/2/2025· 1y 2mo ago

Visit ID: 10701305

Met Inspection Standards

6 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Observed marked cutting board on reach in cooler at cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation - From follow-up inspection 2025-01-02: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.Observed approximately 2" gap under screen door in rear of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation - From follow-up inspection 2025-01-02: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floor and debris under cooking line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation - From follow-up inspection 2025-01-02: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.Observed cracked floor tile at rear entrance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation - From follow-up inspection 2025-01-02: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed dish machine racks heavily soiled. Observed grease buildup on hood filters. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation - From follow-up inspection 2025-01-02: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves with debris. - From follow-up inspection 2025-01-02: **Time Extended**

10/22/2024· 1y 4mo ago

Visit ID: 8783169

Follow-up Inspection Required

1 high, 1 int, 7 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Observed marked cutting board on reach in cooler at cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.Observed approximately 2" gap under screen door in rear of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floor and debris under cooking line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.Observed cracked floor tile at rear entrance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed utensils in water at 107F. Operator discarded water. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed dish machine racks heavily soiled. Observed grease buildup on hood filters. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves with debris.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed in walk in cooler chicken 47F, Rice 46F. Operator turned down walk in cooler. **Corrective Action Taken**
  • 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/Observed Ana Nguyen, Tuan Nguyen 7/18/2019 both expired and no other certified manager for operation. Warning

3/28/2024· 1y 11mo ago

Visit ID: 8525322

Met Inspection Standards

8 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Observed cut marks on cutting board on top of reachin cooler .As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed 2" gap on bottom of rear screen door.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.Observed soiled floor with grease and debris under cooking equipment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.Observed multiple cracked floor tiles at kitchen entrance.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor.Observed sauceson floor in walkin cooler and oil on floor outside walkin cooler door. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease on hood filters. Observed soiled shelves in walkin cooler .As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-50-4:Basic - Unclean building components, attachments or fixtures.Observed dust buildup on walkin cooler fan covers. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.Observed wall soiled behind woks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

10/12/2023· 2y 5mo ago

Visit ID: 8381495

Met Inspection Standards

1 high, 1 int, 10 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.Observed soiled and sticky door handles on refrigeration handles. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed Dustin ceiling tiles in kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on Reachin Cooler cutting board top on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed 2" gap on rear screen door bottom. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floors under cooking equipment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.Observed cracked floor tiles at kitchen entrance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor.Observed sauce, onions stored on floor in Walkin Cooler .
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves in Walkin Cooler . As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-50-4:Basic - Unclean building components, attachments or fixtures.Observed dust buildup on Walkin Cooler fan cover. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.Observed buildup of grease on wall behind woks and cooking equipment on cook line.
  • 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.Observed Dishwashing Machine sanitizer chlorine at 0ppm Operator corrected during inspection to 100 ppm. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.Warning Corrected On-Site Repeat Violation
  • 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.Gave operator printed plan. Corrected On-Site