DirtyFLRestaurant Inspection Data

SHANG HAI CHINESE RESTAURANT

With 2 inspections documented, SHANG HAI CHINESE RESTAURANT maintains a 1.0/5 food safety rating in THE VILLAGES. Food safety practices have remained consistent.

Last inspection: 1 months ago · 2 reports on file

8744 SE 165 MULBERRY LN, THE VILLAGES 32162

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 13618187

Met Inspection Standards

2 high, 1 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. One in MSG and one in rice. Manager removed all. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One male employee. Repeat Violation
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed with no seats but is operating with 20 seats added. Previous ownership was approved for 10 seats. Provided seating change evaluation form.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. One under cutting board in kitchen area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of walk in cooler door soiled with food debris. Hand washing sink near walk in cooler soiled with food debris. Shelves on cook line soiled with food debris. Hood filters soiled with grease. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Egg roll mix bags holding shrimp in reach in freezer. Egg roll mix bags covering products in walk in cooler. Noodle bags covering products in walk in cooler. Jug cut in half and used as a scoop on cook line near rice. Cardboard under containers on shelf at cook line. Shrimp was removed from bag. **Corrective Action Taken**
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. White trays on shelf across from fryers. Flipped over during this inspection. Corrected On-Site Repeat Violation
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Walls behind triple sink soiled with food debris and grease Ceiling soiled with spider webs in ware wash are and near back door.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: cases of peppers and oranges on shelf over noodles
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched hair then removed ribs from fryer without washing hands. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans and raw beef, raw shrimp, and raw chicken on shelf over sauce and vegetables. In reach in freezer: pan of raw chicken and raw beef on shelf over dumplings. All were moved. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowl and scrub pad inside hand wash sink at front counter. Repeat Violation

11/14/2025· 3mo ago

Visit ID: 13575546

Met Inspection Standards

4 high, 8 int, 13 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. In dining area.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. One in rice. Two in flour. Removed during this inspection. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over sodas and make table on cookline.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans on clean dish shelf.
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Grease on pad under grease receptacle.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep table and make table.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen soiled with grease and food debris. Exterior doors of reach in cooler on cookline soiled with food debris. Exterior of bulk food containers soiled with food debris.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Food debris on exterior of clean dishes.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Ketchup can used for green onions. Plastic jug with open handle cut in half and used as a scoop. Green plastic covering food in walk in cooler.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at front counter.
  • 08B-12-5:Basic - Stored food not covered. In walk in cooler: bin of vegetables and opened container of tofu not covered. Employee covered. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two cans of bamboo shoots with dents on the seams.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee in ware wash area touched clothes then touched bins of chicken without washing hands.
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Establishment is currently open and selling food to the public. License issued. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans of raw chicken and pans of raw beef on shelf over vegetables. In reach in cooler near fryers: raw chicken on shelf over egg rolls. In reach in freezer: sheet pans of raw chicken on shelf over pans of dumplings and wontons.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cookline souled with food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad and wet towel on sink at front counter.
  • 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/ Four employees currently working with food with no food manager.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area.
  • 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 DBPR form during this 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. Chicken in front reach in cooler cooked yesterday at 1 pm.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink degreaser on cookline with no label.