Shanghai N Tokyo
Last inspected: Feb 26, 2026
32
Score
Shanghai N Tokyo appears in inspection records seven times, starting in 2022. The most recent visit was on Feb 26, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around 13 violations each.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
Restaurants in Homestead average 70, so Shanghai N Tokyo trails the local norm. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
3
Major latest
8
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing tasks without changing gloves, coached employee on proper procedures.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork inside reach in cooler across fryers. Also observed raw shell eggs stored above cut cabbage container on shelves at walk in cooler door, operator stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); cooked shrimp (47F - Cold Holding) in reach in cooler at cook line, as per employee less than 2 hours, employee moved food containers to walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade stored across 3 compartment sink. Operator move an opener to dishwashing area. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand wash sink next to fryer at front counter. Employee removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork ribs not date marked inside reach in cooler across fryer, as per operator ribs was cooked yesterday at 11:00 am.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed on seasoning container at dry storage area, operator removed during inspection. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a hair restraint.
13-03-4
Basic - Food stored on floor. Observed cooked sauce container stored on floor by walk in cooler door, employee stored properly during inspection. Also observed raw pork trays stored on walk in freezer floor, operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Observed raw pork trays not covered at walk in freezer.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed next to fryer at cook line.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor next to fryer at cook line.
21-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on sugar container at dry storage area, operator stored properly during inspection. **Corrected On-Site**
10-01-5
32
Oct 8, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over noddles.
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed water heater in the front counter area hand washing sink located block by a garbage can, observed back area hand washing sink with a plastic container inside.
31A-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food not segregated from food to be served to the public, observed employee food with customer drinks.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of th3 prep table.
40-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee bottle of water inside of a reach in cooler.
12B-13-4
Basic - Stored food not covered. Observed cooked chicken, wonton not covered inside of the walk in cooler located.
08B-12-5
Basic - Ceiling tile missing. Observed ceiling missing on top of the water heater, walk in cooler located.
36-36-4
52
Mar 12, 2025
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe bean sprouts (54F - Cold Holding) at cook line, as per employee less than 1 hour, employee placed bean sprouts container inside reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe cooked chicken stored in soiled containers at walk in cooler.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observe dirty container inside hand wash sink by back door, employee removed. **Corrected On-Site**
31A-11-4
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/
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Observe on cornstarch container at preparation area, employee removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal drink on preparation table at kitchen area. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at back door.
35B-01-4
Basic - Food stored on floor. Observe raw cut chicken container stored on floor by preparation area. Employee stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in standing water at 90° F next to rice cooker. Employee removed. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on reach in cooler at cook line.
23-03-4
Basic - Stored food not covered. Observe several cooked chicken containers not covered at walk in cooler, chicken was cooked yesterday.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observe at cook line.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observe at front counter next to fryer, employee stored properly. **Corrected On-Site**
21-38-4
37
Nov 7, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
21
Feb 26, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee start doing rice and no hand wash, Instructed employee l
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork in reach in cooler next to front counter. Employee rearranged properly, **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (51F - Cold Holding); raw steak (48F - Cold Holding) as per Manager less than 1 hour, food was moved to walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing his hands on 3 compartment sink. Instructed employee.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked crispy chicken containers not date marked, as per Manager from previous day. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed in cut onions container inside walk in cooler. Employee removed. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Observed next to back door.
36-36-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line. **Repeat Violation**
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler next front counter. Employee removed. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table.
21-12-4
37
Jul 20, 2023
Routine - Food
1 critical violation. 5 major violations. 12 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed on beans sprouts at the cook line, as per employee less than 2 hours, employee moved to cooler and proceeded to time marked. **Corrective Action Taken**
03F-02-5
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. Provided form during inspection.
11-27-4
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Provided form during inspection.
03C-90-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in cook line.
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. Provided form during inspection.
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. Observed cooked pork not date marked, as per employee over 24 hours. Employee dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed in corn starch container. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout kitchen.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed through kitchen.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed next to cook chicken in preparation table, employee moved during inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed food cases stored on walk in cooler floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the back of the kitchen.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the back of the kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood filters.
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice and flour containers not identified, employee labeled during inspection. **Corrected On-Site**
02D-01-5
29
Sep 30, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was Shanghai N Tokyo last inspected?
The most recent health inspection at Shanghai N Tokyo on file is from Feb 26, 2026. The public record contains seven inspections in total.
What is the most common violation at Shanghai N Tokyo?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Shanghai N Tokyo.
How does Shanghai N Tokyo compare to other restaurants in Homestead?
Shanghai N Tokyo most recently scored 32 out of 100, which is lower than the Homestead average of 70.
Has Shanghai N Tokyo's inspection record improved over time?
Results have been roughly steady. Inspections at Shanghai N Tokyo have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Shanghai N Tokyo 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 N Tokyo inspected?
Based on the inspection history on file, Shanghai N Tokyo is inspected around two times per year on average.
Nearby Restaurants