Shanghai Restaurant
Last inspected: Mar 3, 2026
33
Score
Shanghai Restaurant appears in inspection records eight times, starting in 2022. The most recent visit was on Mar 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around 17 violations per visit lately, up from roughly 12 violations before.
The pattern that stands out is “nonfood-grade bags used in direct contact with food”, which has been cited six times.
By comparison, the average Orlando facility scores 79, putting Shanghai Restaurant on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
1
Major latest
11
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Food placed in soiled container/equipment. Produce returned to container after preparation. Broccoli.
08B-27-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Menu lining the pan with chicken, located in reach in cooler. **Repeat Violation**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags with cooked meat, located in the reach in chest freezer. Staff removed items from bags. **Corrected On-Site** **Repeat Violation**
14-31-5
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. Employee signed the form at time of inspection. **Corrected On-Site**
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. On the leg of the table located next to the wok.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pot in container of dry rice. Management removed pot. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover and ceiling located in walk-in cooler.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles stored in toilet room. To go boxes, plastic cups, and to go bags. Management removed.
25-18-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Green bananas over cooked noodles. Management moved bananas. **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Cardboard used to line nonfood-contact shelves. Management removed some. **Repeat Violation**
14-45-4
Basic - Faucet/handle missing at plumbing fixture. Cold water handle on hand sink located next to the triple sink.
29-09-4
Basic - Food stored on floor. Cases of Oil **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
33
Oct 1, 2025
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cross contamination cooked food in raw chicken box
01B-12-4
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags with chicken. Management changed bags. **Corrected On-Site** **Repeat Violation**
14-31-5
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 beef in up right reaching freezer.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food grinder
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Cardboard used to line food-contact shelves. Cart next to stove.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dish area
36-34-5
Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Single use items...cups and other items.
24-13-4
Basic - Faucet/handle missing at plumbing fixture. Cold water handle on sink located next to triple sink.
29-09-4
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Cooked chicken wings stored in in raw chicken box. Located in walk-in cooler.
08B-19-4
Basic - Food stored on floor. Cases of oil .
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cleavers stored between prep table. Management removed. **Corrected On-Site**
10-17-4
Basic - Light not functioning. Over dry storage
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower prep tables **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reuse of single-service or single-use articles. Raw chicken box to store cooked food
25-32-4
Basic - Screening is not 16-mesh to the inch.
35B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the counter of wok station. Management removed. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Ingredients bin with sugar and other items. Management added names **Corrected On-Site**
02D-01-5
26
Mar 26, 2025
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. On pork and other items in chest freezers
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice in walk in cooler
08A-05-6
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 white freezer
08A-17-6
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. -Cut cabbageout at room temperature for 30 minutes. Advised to add to time plan
03F-02-5
High Priority - Container of medicine improperly stored. On top of bucket of dry rice. Operator Immediately removed **Corrected On-Site**
41-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink. Operator immediately corrected **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Chest freezer lid covered in duct tape, gasket torn, exterior rust/seal chipping
14-11-5
Basic - Floor soiled/has accumulation of debris. -under fryer
36-73-4
Basic - Food storage container/container lid cracked or broken. Cracked lid on dry rice container
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In all chest freezers and white freezer
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep tables. Operator removed **Corrected On-Site**
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. Starch container. Immediately removed **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in first cooler at cook line
23-03-4
Basic - Single-service articles improperly stored. Cases of to go bags and containers stored in bathroom. Operator immediately removed **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Plantain over cooked noodles in walk in cooler
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -Starch, and Flour containers. Operator immediately labeled **Corrected On-Site**
02D-01-5
26
Aug 28, 2024
Routine - Food
3 critical violations. 11 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Nonfood-grade bags used in direct contact with food. **Repeat Violation**
14-31-5
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. Chicken on sheet trays above beef on sheet trays. **Corrected On-Site** **Repeat Violation**
08A-17-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents soiled grease build up..
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Chest freezer. **Repeat Violation**
14-71-4
Basic - Faucet/handle missing at plumbing fixture. Cold water hand on hand sink in ware wash area will not turn on.
29-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All freezers.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in ware wash area.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms employee cutting then washing.
08B-39-4
Basic - Reuse of single-service or single-use articles. Cooked chicken placed in raw chicken box.
25-32-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Repeat Violation**
25-02-4
Basic - Utensils in poor condition. Large wok metal broken off around edges.
14-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
14-17-4
Basic - Cardboard used to line nonfood-contact shelves. Soda box cardboard on bottom of table next to fryer. **Repeat Violation**
14-45-4
37
Apr 12, 2024
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef both on sheet trays in upright freezer.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above cooked chicken. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 hose bibs at mop sink. **Repeat Violation**
29-42-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200 ppm . Retested at 50ppm. **Corrected On-Site**
41-18-4
High Priority - Nonfood-grade bags used in direct contact with food. Meat in freezer.
14-31-5
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
16-36-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Bus tub in sink in ware wash area. **Corrected On-Site**
31A-09-4
Basic - Duct tape used to repair nonfood-contact surface. Chest freezer. **Repeat Violation**
14-71-4
Basic - Faucet/handle missing at plumbing fixture. Cold water faucet handle stripped Hand sink in ware wash area.
29-09-4
Basic - Food not stored at least 6 inches off of the floor. Cooking oil.
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.all freezers chest and upright.
14-69-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks on front counter.
25-02-4
Basic - Working containers of food removed from original container not identified by common name. All bulk containers.
02D-01-5
26
Dec 5, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose bibs at mop sink.
29-34-4
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 form **Corrected On-Site**
11-27-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
16-36-4
Basic - Cardboard used to line nonfood-contact shelves. Bottom of prep table.
14-45-4
Basic - Duct tape used to repair nonfood-contact surface. Chest freezer. **Repeat Violation**
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella on top of can drinks.
40-06-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks at front counter.
25-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
14-17-4
55
Jun 1, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
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
43
Sep 8, 2022
Complaint Full
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Coached employee on proper hand washing **Corrected On-Site**
12A-16-4
High Priority - Nonfood-grade bags used in direct contact with food. Than you bags in chest freezers **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In single door freezer, raw chicken over egg roll wrappers
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked wings in walk-in. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (47F - Cold Holding); pork (47F - Cold Holding) operator states out less then 2 hours. Placed in walk-in to chill **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Bucket at dish handsink. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in not labeled. Operator will mark with correct date **Corrective Action Taken**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid under dish sink, clear liquid at front counter**Repeat Violation** **Repeat Violation**
41-17-4
Basic - Duct tape used to repair nonfood-contact surface. On chest freezer
14-71-4
Basic - Equipment in poor repair. Lid on chest freezer held together with duct tape
14-11-5
Basic - Food stored on floor. Oil in kitchen
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
29
Frequently Asked Questions
When was Shanghai Restaurant last inspected?
The most recent health inspection at Shanghai Restaurant on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Shanghai Restaurant?
Across the inspection record, “nonfood-grade bags used in direct contact with food” has been cited six times, more than any other issue at Shanghai Restaurant.
How does Shanghai Restaurant compare to other restaurants in Orlando?
Shanghai Restaurant most recently scored 33 out of 100, which is lower than the Orlando average of 79.
Has Shanghai Restaurant's inspection record improved over time?
No. Recent inspections at Shanghai Restaurant have averaged around 17 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Shanghai Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Shanghai Restaurant is inspected around two times per year on average.
Nearby Restaurants