Shanghai City
Last inspected: Mar 27, 2026
20
Score
Shanghai City has been inspected nine times since 2022. Inspectors last stopped by on Mar 27, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things are looking better lately, with recent visits averaging around 11 violations compared to roughly 14 violations earlier on.
The most common issue across all inspections has been “ceiling not smooth”, showing up three times.
Restaurants in Boca Raton average 74, so Shanghai City trails the local norm. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
4
Major latest
12
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
20
Oct 13, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over fully cooked beef, both products not in commercial packaging at reach in freezer by entrance to kitchen , raw shell egg whites over tomatoes at flip top cooler by back door. Raw chicken and raw fish over bok choy white reach in cooler by back door. Operator stored all products properly. **Corrected On-Site** - From follow-up inspection 2025-10-13: In reach in freezer by kitchen entrance raw shrimp stored over pre cooked egg tarts. Operator stored raw shrimp properly. **Admin Complaint**
08A-02-6
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. Observed Raw chicken over raw fish at white reach in cooler by back door. Operator stored products properly. **Corrected On-Site** - From follow-up inspection 2025-10-13: Raw salmon stored over pre cooked crabmeat. Operator stored raw salmon properly. **Admin Complaint**
08A-20-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (69F - Cold Holding); cooked broccoli (60F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour. Time control procedure emailed to operator. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-13: cooked chicken 75F per operator food not prepared or portioned today. Food held out of temperature for less than four hours. Observed food stored under no temperature control. Operator moved food to low top reach in cooler. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. - From follow-up inspection 2025-10-13: **Time Extended**
05-08-4
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. Cooked pork wonton, cooked chicken quarters made 8/9 not date marked at walk in cooler. Advised operator to date mark products. - From follow-up inspection 2025-10-13: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets. - From follow-up inspection 2025-10-13: **Time Extended**
16-37-1
47
Aug 11, 2025
Routine - Food
6 critical violations. 4 major violations. 1 minor violation.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
15
Jan 27, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
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. Dishwasher at 0 ppm. Manager changed bucket and primed machine to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried rice ; (63F - Cold Holding) on counter. Chef moved to cooler
03A-02-5
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. Form emailed
11-26-1
Intermediate - Nonfood-grade basting brush used in food. Paint brush being used as a basting brush. Chef discarded **Corrected On-Site**
14-14-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold substance in ice machine ice chute
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents dusty with grease and dirt buildup
36-34-5
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Dishes and pots stored outside back door
24-24-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice Scoops in water, chef removed water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on counter not in buckets . Chef discarded cloth towel **Corrected On-Site**
21-12-4
45
Sep 9, 2024
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice. Manager moved chicken. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
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. Form emailed
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in hand washing sink in kitchen
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Manager discarded bowls **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent's soiled
36-34-5
Basic - Food stored on floor. Containers of frozen crabs on the walk in freezer floor
08B-38-4
Basic - Hood filters/grease extractors not cleaned in a timely manner
14-49-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep tables. Manager removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager discarded water **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen hand washing sink
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in front counter flip top cooler. Manager discarded bottle of water **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. Tofu in reach in cooler by cook line uncovered
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled , manager labeled flour **Corrected On-Site**
02D-01-5
27
Feb 29, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
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. Chlorine at zero ppm. Manager changed bucket and primed to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat food. Chef moved eggs to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
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/
53A-03-7
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling tile missing. Ceiling tile missing in kitchen
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles damaged by leaking water
36-32-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on while preparing food **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Container of food on the floor in kitchen, and walk in cooler. chef picked up all food off the floor. **Corrected On-Site**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
37
Sep 18, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager filled paper towels **Corrected On-Site**
31B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Food stored on floor. Manager picked up the food **Corrected On-Site**
08B-38-4
70
Apr 3, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm 0
22-49-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen. Manager filled **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen
27-16-4
Basic - Ceiling tile missing. In dry storage
36-36-4
67
Sep 19, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
61
Frequently Asked Questions
When was Shanghai City last inspected?
The most recent health inspection at Shanghai City on file is from Mar 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Shanghai City?
Across the inspection record, “ceiling not smooth” has been cited three times, more than any other issue at Shanghai City.
How does Shanghai City compare to other restaurants in Boca Raton?
Shanghai City most recently scored 20 out of 100, which is lower than the Boca Raton average of 74.
Has Shanghai City's inspection record improved over time?
Yes. Recent inspections at Shanghai City have averaged around 11 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Shanghai City 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 Shanghai City inspected?
Based on the inspection history on file, Shanghai City is inspected around three times per year on average.
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