Shang Hai
Last inspected: Nov 4, 2025
22
Score
Inspectors have visited Shang Hai eight times, with records going back to 2023. Inspectors last stopped by on Nov 4, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around 13 violations across recent inspections versus roughly 18 violations before.
“Ready-to-eat” comes up most often, recorded five times in the inspection record.
Compared to other Clermont restaurants (averaging 68), there's room to close the gap. This restaurant has more on its record than most do.
8
Inspections
6
Critical latest
2
Major latest
8
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. -roast pork in take out bags in walk in cooler **Repeat Violation**
14-31-5
High Priority - Presence of insects, rodents, or other pests. -spiders in webs on ceiling by back door.
35A-09-4
High Priority - Raw animal food not properly separated from ready-to-eat food. -raw shell eggs behind cut vegetables on make table on cook line. Operator moved eggs to front. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw chicken over prepped egg rolls in reach in freezer in kitchen.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta (48F - Cold Holding), kitchen prep table, held less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator has form, reviewed with operator. **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -butane stored next to baking soda on dry storage shelf. Operator removed. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items in walk in cooler **Repeat Violation**
02C-02-5
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/
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. -rice container **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen **Repeat Violation**
36-34-5
Basic - Food stored on floor. -cooking oil and sauces in kitchen **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezers.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -tong handle touching uncooked broccoli on cook line. Operator corrected. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in freezers -hood suppression filters
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -protein drink and soda, operator removed. **Corrected On-Site**
12B-13-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
22
Jun 24, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling tiles are stained throughout the establishment. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Dish storage shelves with rust that has pitted the surface.Over three comp sink. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
13-07-4
86
Jun 19, 2025
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High Priority - Nonfood-grade bags used in direct contact with food.Chicken ,cooked ham in reach in freezer. **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over sauce in walk in cooler. Raw shrimp stored to cooked pork in white reach in freezer. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp,46 f,raw beef,47 f,cooked shrimp,47 f,noodles,46 held less than four hours stated operator.Advised operator to put ice under the food containers. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored.Zinc tablets stored next to baking soda in dry storage area. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice cooker is soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Lid is in handwashing sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Cooked ham. **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Egg rolls in walk in cooler. **Repeat Violation** **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food.Sugar in dry storage area. **Warning**
14-01-5
Basic - Ceiling tiles are stained throughout the establishment. **Warning**
36-34-5
Basic - Dish storage shelves with rust that has pitted the surface.Over three comp sink. **Repeat Violation** **Warning**
14-33-4
Basic - Employee beverage container on a food preparation table. **Repeat Violation** **Warning**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor.Onions in walk in cooler. **Repeat Violation** **Warning**
08B-47-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Corn starch in dry storage area. **Corrected On-Site** **Repeat Violation** **Warning**
10-04-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Cooked chicken on prep line. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under hood suppression system are soiled. Top back of fryers cabinets and interior of fryer cabinets. **Warning**
23-03-4
Basic - Stored food not covered.Prepped onions and cabbage in walk in cooler, **Repeat Violation** **Warning**
08B-12-5
Basic - White freezer have accumulation of soil residues on the shelves. **Warning**
22-16-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. **Repeat Violation** **Warning**
13-07-4
20
Nov 5, 2024
Routine - Food
3 critical violations. 4 major violations. 14 minor violations.
View 21 violations
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**
22-42-4
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.
12A-10-4
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**
08A-05-6
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.
02C-02-5
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**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink by triple sink. Operator provided. **Corrected On-Site**
31B-02-4
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**
03F-10-5
Basic - Food container storage shelves with rust that has pitted the surface over triple sink.
14-33-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -basket strainer above triple sink.
14-10-4
Basic - Bowl or other container with no handle used to dispense food. -multiple containers in kitchen **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. -on cook line
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen and one tile in lobby
36-34-5
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.
40-06-5
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.
13-07-4
Basic - Food stored on floor. -cooking oil by fryers. -soy sauce in kitchen **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer in kitchen **Repeat Violation**
14-69-4
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**
10-01-5
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**
23-03-4
Basic - Reach-in coolers on cook line interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. -several items in walk in cooler,
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. -operator hung upside down outside. **Corrected On-Site** **Repeat Violation**
42-01-4
21
May 28, 2024
Routine - Food
5 critical violations. 5 major violations. 13 minor violations.
View 23 violations
High Priority - Container of medicine improperly stored. -multiple medicine bottles stored next to single service items on cook line. **Corrected On-Site**
41-07-4
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**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler.
08A-05-6
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**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine exceeded over 200 ppm. Operator diluted, 100 ppm. **Corrected On-Site**
41-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in dish area.
22-02-4
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.
53A-05-6
Intermediate - No soap provided at handwash sink. -by dish area. **Corrected On-Site**
31B-03-4
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
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of yellow liquid by back handwash sink.
41-17-4
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.
12B-13-4
Basic - Single-service articles improperly stored. -spoons at front counter not all in one direction.
25-05-4
Basic - Bowl or other container with no handle used to dispense food. -in sugar on dry storage rack
14-01-5
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**
12B-07-4
Basic - Equipment in poor repair. -gaskets torn on reach in coolers on cook line
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
35B-01-4
Basic - Food stored on floor. -oil on floor by front handwash sink and back kitchen area.
08B-38-4
Basic - Ice buildup in reach-in freezers in the back of the kitchen and by the front of the kitchen. **Repeat Violation**
14-69-4
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.
10-01-5
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
23-03-4
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**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -in mop bucket by mop sink.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. -msg in kitchen under prep table.
02D-01-5
15
Oct 3, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
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**
08A-02-6
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**
03A-02-5
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**
11-07-5
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**
02C-02-5
Basic - Ice buildup in 2 reach-in freezer
14-69-4
Basic - Light not functioning in kitchen **Repeat Violation**
36-62-4
Basic - Stored food not covered. Chicken nuggets walk in cooler **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over ready to eat cabbages in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler
08B-49-4
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**
40-06-5
45
May 18, 2023
Food-Licensing Inspection
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
23
Mar 15, 2023
Routine - Food
3 major violations. 17 minor violations.
View 20 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2023-03-15: Not test kit **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-03-15: Not yet completed **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items per operator more than 24 hours not date marked in kitchen **Warning** - From follow-up inspection 2023-03-15: No dates observed **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food in kitchen **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets across from fryer in disrepair **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Throughout establishment **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light not functioning **Warning** - From follow-up inspection 2023-03-15: Several lights in kitchen **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-03-15: Observed **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Stored food not covered throughout establishment **Warning** - From follow-up inspection 2023-03-15: Food uncovered in walk in cooler **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2023-03-15: **Time Extended**
21-12-4
32
Frequently Asked Questions
When was Shang Hai last inspected?
The most recent health inspection at Shang Hai on file is from Nov 4, 2025. The public record contains eight inspections in total.
What is the most common violation at Shang Hai?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Shang Hai.
How does Shang Hai compare to other restaurants in Clermont?
Shang Hai most recently scored 22 out of 100, which is lower than the Clermont average of 68.
Has Shang Hai's inspection record improved over time?
Yes. Recent inspections at Shang Hai have averaged around 13 violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Shang Hai means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Shang Hai inspected?
Based on the inspection history on file, Shang Hai is inspected around three times per year on average.
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