Shanghai Lane
Last inspected: Aug 27, 2025
35
Score
Inspectors have visited Shanghai Lane nine times, with records going back to 2022. The latest inspection on file is from Aug 27, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
When inspectors have written things up, “outer openings not protected with self-closing doors” has been the most frequent reason, cited two times.
Restaurants in Orlando average 79, so Shanghai Lane trails the local norm. The pattern in the record is worth a careful look.
9
Inspections
0
Critical latest
5
Major latest
7
Minor latest
Inspection History
Aug 27, 2025
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Dec 9, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
67
Oct 21, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Sink on front counter and sink next to wok. Manager removed cups and pitcher from sink. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-10-21: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On front counter - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-10-21: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-10-21: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor.oil cases - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-10-21: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Stove on cook line. Manager removed tongs. **Corrected On-Site** - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-10-21: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F. Manager removed water. **Corrected On-Site** - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-10-21: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Light not functioning. Hood **Repeat Violation** - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-10-21: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep tables throughout kitchen - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-10-21: **Time Extended**
14-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-10-21: **Time Extended**
23-03-4
58
Oct 8, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink next to wok not operable. has no soap or paper towels **Warning** - From follow-up inspection 2024-10-08: 7 day warning from date of initial inspection. **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On front counter - From follow-up inspection 2024-10-08: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Sink on front counter and sink next to wok. Manager removed cups and pitcher from sink. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-10-08: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-10-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor.oil cases - From follow-up inspection 2024-10-08: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Stove on cook line. Manager removed tongs. **Corrected On-Site** - From follow-up inspection 2024-10-08: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F. Manager removed water. **Corrected On-Site** - From follow-up inspection 2024-10-08: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Light not functioning. Hood **Repeat Violation** - From follow-up inspection 2024-10-08: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep tables throughout kitchen - From follow-up inspection 2024-10-08: **Time Extended**
14-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer - From follow-up inspection 2024-10-08: **Time Extended**
23-03-4
52
Oct 7, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 15 droppings behind storage rack and hand sink at entrance to kitchen. 5 under mixer next to cook line 2 on service cart Manager cleaned up droppings 22 droppings total. **Corrected On-Site** **Admin Complaint**
35A-04-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink on front counter and sink next to wok. Manager removed cups and pitcher from sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink next to wok not operable. has no soap or paper towels **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On front counter
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor.oil cases
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Stove on cook line. Manager removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F. Manager removed water. **Corrected On-Site**
10-07-4
Basic - Light not functioning. Hood **Repeat Violation**
36-62-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep tables throughout kitchen
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer
23-03-4
45
Apr 4, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
47
Dec 20, 2023
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
90
Mar 22, 2023
Complaint Full
6 major violations. 10 minor violations.
View 16 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sheet tray on rop of sink at kitchen entrance. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-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. Provided operator with form.Form must be filled out by each individual employee and Kept on file in facility.
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. Bao buns in reach in cooler and freezer.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in male restroom water temperature 77F.
27-16-4
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.
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Bulk flour and sugar container bowl used.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Oven and cooler handles old food debris and grease. **Warning**
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle on table with food.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf wit to go containers.
40-06-5
Basic - Floor soiled/has accumulation of debris. Under cook line equipment. **Warning**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove, fryers, mixing machine, hot holding unit all heavily soiled with old food debris and or grease build up. Hood filters grease build up.. Hand sink at kitchen entrance soiled wit old food debris. **Repeat Violation** **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.Spoons on front counter.
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line wall heavily soiled with old food debris and grease. **Repeat Violation** **Warning**
36-27-5
33
Dec 21, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cabbage in hot holding 119F less than 1 hour per operator. Turned hot well temperature higher. **Corrective Action Taken**
03B-01-6
High Priority - Nonfood-grade bags used in direct contact with food. Salmon in chest freezer.
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Sink in ware wash area. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Food stored on floor. Pan of cooked chicken on floor under table in kitchen.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and food debris on outside of all cooking equipment. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on front counter.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork at room temperature.
06-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons on front counter.
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind deep fryers.
36-27-5
43
Frequently Asked Questions
When was Shanghai Lane last inspected?
The most recent health inspection at Shanghai Lane on file is from Aug 27, 2025. The public record contains nine inspections in total.
What is the most common violation at Shanghai Lane?
Across the inspection record, “outer openings not protected with self-closing doors” has been cited two times, more than any other issue at Shanghai Lane.
How does Shanghai Lane compare to other restaurants in Orlando?
Shanghai Lane most recently scored 35 out of 100, which is lower than the Orlando average of 79.
Has Shanghai Lane's inspection record improved over time?
Results have been roughly steady. Inspections at Shanghai Lane have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Shanghai Lane 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 Lane inspected?
Based on the inspection history on file, Shanghai Lane is inspected around three times per year on average.
Nearby Restaurants