Shanghai Chinese Restaurant
Last inspected: Feb 4, 2026
82
Score
Public records show 10 inspections at Shanghai Chinese Restaurant stretching back to 2022. The latest inspection on file is from Feb 4, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 13 violations earlier on.
“Food stored on floor” accounts for the largest share of issues, appearing six times across the record.
That puts the facility ahead of the local pack: the average Riverview restaurant scores 69. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 4, 2026
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-04: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors soiled throughout kitchen. **Warning** - From follow-up inspection 2026-02-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep cooler. **Warning** - From follow-up inspection 2026-02-04: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Exterior of equipment throughout kitchen soiled. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-04: **Time Extended**
23-03-4
82
Feb 3, 2026
Complaint Full
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach near 3 compartment sink Manager removed, cleaned and sanitized at time of inspection. **Corrected On-Site** **Admin Complaint**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Bag of flour in hand wash sink. Removed at time of inspection. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near mop sink. Replaced at time of inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand wash sink near dry storage. Replaced at time of inspection. **Corrected On-Site** **Warning**
31B-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation** **Warning**
36-32-5
Basic - Dead roaches on premises. 4 dead roaches behind reach in cooler 1 dead roach on floor on cook line Manager removed roaches and cleaned and sanitized areas. **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Floors soiled throughout kitchen. **Warning**
36-73-4
Basic - Food stored on floor. Sauces and sprouts on floor in walk in cooler. Manager removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep cooler. **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Exterior of equipment throughout kitchen soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen pork thawing at room temperature, manager placed in walk in cooler. **Corrected On-Site** **Warning**
06-01-5
43
Oct 21, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer. - From follow-up inspection 2025-10-21: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation** - From follow-up inspection 2025-10-21: **Time Extended**
22-02-4
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 food items in walk in cooler and reach in cooler not date marked. **Repeat Violation** - From follow-up inspection 2025-10-21: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-10-21: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damaged throughout kitchen. - From follow-up inspection 2025-10-21: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation** - From follow-up inspection 2025-10-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler. **Repeat Violation** - From follow-up inspection 2025-10-21: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Food stored on floor. Chicken, produce, and other food items on floor in walk in cooler. **Repeat Violation** - From follow-up inspection 2025-10-21: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets. **Repeat Violation** - From follow-up inspection 2025-10-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. - From follow-up inspection 2025-10-21: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation** - From follow-up inspection 2025-10-21: **Time Extended**
21-12-4
47
Oct 16, 2025
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used phone then began cooking without washing hands.
12A-29-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 67 F Cooked Chicken 66 F retemp 59F on counter. Cooked pork 47 F- retemp 43F, cooked chicken 45 F- retemp 45F in reach in prep cooler. Employee placed all items in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation**
22-02-4
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. For new hire, employee signed at time of inspection. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler and reach in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damaged throughout kitchen.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler. **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
40-06-5
Basic - Food stored on floor. Chicken, produce, and other food items on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
29
Mar 4, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Personal Cleanliness
FL-40
33
Jul 30, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
27
Jan 9, 2024
Routine - Food
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 58 F on counter, operator placed in walk in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Egg rolls in walk in cooler not date marked. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near dry storage.
31B-02-4
Intermediate - No soap provided at handwash sink. At handwash sink near dry storage.
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink temped 73 F, ran approximately 2 minutes.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sugar.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.cutting boards throughout kitchen.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over chicken 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. Kids toys and employee bag next to sauces near register.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
24-08-4
Basic - Equipment in poor repair. Chest freezer door broken. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor tile missing in cook line.
36-17-5
Basic - Food storage container/container lid cracked or broken. Rice container cracked in dry storage.
14-38-4
Basic - Food stored on floor. Oil on floor on cook line. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets on cook line. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled, operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
30
Jul 5, 2023
Complaint Full
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
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 reach in freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet and sour chicken 52 F, wonton 53 F in walk in cooler. Operator placed in reach in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.
08A-20-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Egg rolls in reach in cooler not date marked.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink across from walk in cooler blocked with sauce containers.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
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.
11-26-1
Basic - Food stored on floor. Oil stored on floor under wok.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container on flour not labeled in dry storage.
02D-01-5
Basic - Equipment in poor repair. Microwave door handle broken.
14-11-5
33
Feb 2, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Food in Good Condition, Safe, and Unadulterated
FL-13
22
Sep 14, 2022
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Container of medicine improperly stored. Employee medicine on prep table next to rice, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
41-07-4
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 pork in reach in freezer.
08A-17-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
16-37-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator does not have sanitizer for food contact surfaces, operator got sanitizer at time of inspection. **Corrected On-Site** **Admin Complaint**
22-38-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach in cooler and chicken and beef in walk in cooler held over 24 hours not date marked. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In restroom temped 95 F ran approximately 2 minutes.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in beef in walk in cooler.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table on cook line. Operator removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of back door.
35B-01-4
Basic - Food stored on floor. Containers of onions, chicken, beef, and cabbage stored on floor in walk in cooler. Soy sauce stored on floor on cook line. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Can in container of rice near 3 Compartment Sink.
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken in reach in cooler.
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
21-12-4
32
Frequently Asked Questions
When was Shanghai Chinese Restaurant last inspected?
The most recent health inspection at Shanghai Chinese Restaurant on file is from Feb 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Shanghai Chinese Restaurant?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Shanghai Chinese Restaurant.
How does Shanghai Chinese Restaurant compare to other restaurants in Riverview?
Shanghai Chinese Restaurant most recently scored 82 out of 100, which is higher than the Riverview average of 69.
Has Shanghai Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Shanghai Chinese Restaurant have averaged around nine violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Shanghai Chinese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Shanghai Chinese Restaurant inspected?
Based on the inspection history on file, Shanghai Chinese Restaurant is inspected around three times per year on average.
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