Shanghai Restaurant
Last inspected: Nov 12, 2025
61
Score
Public records show eight inspections at Shanghai Restaurant stretching back to 2022. Inspectors last stopped by on Nov 12, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to five violations per visit.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
Shanghai Restaurant's latest score of 61 falls below the Fort Myers average of 81. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw egg stored over bean sprouts. Operator placed raw eggs on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200+ppm. Operator added more water. **Corrective Action Taken**
41-27-4
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. Observed frozen egg rolls not date marked.
02C-04-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling. **Repeat Violation**
36-37-5
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed cloth. **Corrected On-Site**
21-04-4
61
Aug 13, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling. **Repeat Violation**
36-37-5
Basic - Open dumpster lid. Educated operator on importance of keeping dumpster lid closed. **Repeat Violation**
33-16-4
Basic - Reuse of single-service or single-use articles. Observed plastic jugs being reused as scoop and cardboard reused to drain fried foods. Educated operator on not reusing plastic jug. Operator discarded jug. **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Nonfood-contact surface soiled with grease behind broiler.
23-03-4
82
Nov 18, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
64
Aug 1, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
45
Oct 16, 2023
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw chicken stored above ready to eat sauces in walk in cooler.
08A-05-6
Intermediate - Packaged food has no English labeling.
02D-06-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked chopped pork and chopped bok choy not date marked in walk in cooler.
02C-02-5
Basic - Bowl or other container with no handle used to dispense flour/sugar.
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Educated operator on having current license displayed. **Repeat Violation**
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in freezer.
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 cell phone stored on food prep table. Operator properly stored cellphone. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped out water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Restroom. Educated operator on importance of having hand wash sign. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris on front beverage reach in cooling tracks.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Observed chopped bok choy not covered in walk in cooler.
08B-12-5
43
Jul 21, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with ginger.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw ground pork stored over cooked chicken. Container switched to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Egg drop soup 125F less than hours. Operator turn up heating element. **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area.
41-17-4
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. Provided operator with procedures. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse cloth.
31A-11-4
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. Operator completed forms before leaving inspection. **Corrected On-Site**
11-26-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Cooks.
13-03-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Educated operator on importance of not using wet wiping cloth underneath cutting board. **Repeat Violation**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Restroom.
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Flour/cornstarch containers.
02D-01-5
29
Nov 28, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restroom.
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles above walk in cooler.
36-32-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
74
Aug 10, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed tray of raw frozen chicken stored over raw frozen trays of meat. Operator switched chicken to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Toxic substance/chemical improperly stored on top of freezer. Operator removed chemical. **Corrected On-Site**
41-10-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease. Hood filters.
23-03-4
67
Frequently Asked Questions
When was Shanghai Restaurant last inspected?
The most recent health inspection at Shanghai Restaurant on file is from Nov 12, 2025. The public record contains eight inspections in total.
What is the most common violation at Shanghai Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Shanghai Restaurant.
How does Shanghai Restaurant compare to other restaurants in Fort Myers?
Shanghai Restaurant most recently scored 61 out of 100, which is lower than the Fort Myers average of 81.
Has Shanghai Restaurant's inspection record improved over time?
Yes. Recent inspections at Shanghai Restaurant have averaged around five violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Shanghai Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Shanghai Restaurant inspected?
Based on the inspection history on file, Shanghai Restaurant is inspected around two times per year on average.
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