Shangri-La Restaurant
Last inspected: Feb 11, 2026
64
Score
Shangri-La Restaurant has been inspected nine times since 2022. On Feb 11, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
“Exterior door has a gap at the threshold that opens” accounts for the largest share of issues, appearing seven times across the record.
The city-wide average sits at 81, which Shangri-La Restaurant's 64 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 5" hole in ceiling tile over triple sink.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling tile over reach in freezer in kitchen and soiled vent in kitchen. **Repeat Violation**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed 1/2 " gap in rear screen door. **Repeat Violation**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed.Observed grease and accumulation of debris under cooking equipment on cook line. **Repeat Violation**
36-01-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on hood filters. Observed grease buildup between equipment on cook line.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler pitted. **Repeat Violation**
14-17-4
64
Aug 6, 2025
Routine - Food
9 minor violations.
View 9 violations
Basic - Buildup of food debris/soil residue on equipment door handles.Observed soiled handles on refrigerator freezer stand up unit on cook line.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over utility sink in kitchen with black substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on reach in cooler top cutting board. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed 1-2" gap at rear screen door. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floor under cooking equipment. **Repeat Violation**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Observed approximate 5" round hole in ceiling tile over utility sink in kitchen.
36-17-5
Basic - Food stored on floor. Observed sauce buckets on floor in walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving in walk in cooler pitted.
14-17-4
64
Mar 13, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled microwave and refrigerator handles.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks in reach in cooler top cutting board. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.Observed approximate 2" gap at bottom of back screen door. **Repeat Violation**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed.Observed grease and debris on floor under cooking equipment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-01-4
Basic - Floor tiles missing and/or in disrepair.Observed cracked floor tiles at rear entrance to kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of grease and carbon on walls around woks and fryers. Observed dish racks soiled with debris. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled and pitted shelves in walk in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
22-16-4
70
Jan 2, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Observed marked cutting board on reach in cooler at cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation** - From follow-up inspection 2025-01-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.Observed approximately 2" gap under screen door in rear of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation** - From follow-up inspection 2025-01-02: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floor and debris under cooking line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation** - From follow-up inspection 2025-01-02: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.Observed cracked floor tile at rear entrance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation** - From follow-up inspection 2025-01-02: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed dish machine racks heavily soiled. Observed grease buildup on hood filters. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation** - From follow-up inspection 2025-01-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves with debris. - From follow-up inspection 2025-01-02: **Time Extended**
22-16-4
74
Oct 22, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed in walk in cooler chicken 47F, Rice 46F. Operator turned down walk in cooler. **Corrective Action Taken**
03A-02-5
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/Observed Ana Nguyen, Tuan Nguyen 7/18/2019 both expired and no other certified manager for operation. **Warning**
53A-03-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed dish machine racks heavily soiled. Observed grease buildup on hood filters. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves with debris.
22-16-4
Basic - Cutting board has cut marks and is no longer cleanable.Observed marked cutting board on reach in cooler at cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.Observed approximately 2" gap under screen door in rear of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floor and debris under cooking line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-01-4
Basic - Floor tiles missing and/or in disrepair.Observed cracked floor tile at rear entrance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed utensils in water at 107F. Operator discarded water. **Corrected On-Site**
10-07-4
55
Mar 28, 2024
Routine - Food
5 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
67
Oct 12, 2023
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 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.Observed Dishwashing Machine sanitizer chlorine at 0ppm Operator corrected during inspection to 100 ppm. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.**Warning** **Corrected On-Site** **Repeat Violation**
22-41-4
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.Gave operator printed plan. **Corrected On-Site**
11-27-4
Basic - Buildup of food debris/soil residue on equipment door handles.Observed soiled and sticky door handles on refrigeration handles. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed Dustin ceiling tiles in kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on Reachin Cooler cutting board top on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed 2" gap on rear screen door bottom. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Corrected On-Site**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floors under cooking equipment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-01-4
Basic - Floor tiles missing and/or in disrepair.Observed cracked floor tiles at kitchen entrance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-17-5
Basic - Food stored on floor.Observed sauce, onions stored on floor in Walkin Cooler .
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves in Walkin Cooler . As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
23-03-4
Basic - Unclean building components, attachments or fixtures.Observed dust buildup on Walkin Cooler fan cover. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-50-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Observed buildup of grease on wall behind woks and cooking equipment on cook line.
36-27-5
47
Mar 16, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 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. Observed Dishwashing Machine chlorine at 0ppm. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
22-41-4
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.Did not observe any vomit/diarrhea cleanup plan. Emailed operator vomit Cleaning Plan. **Corrective Action Taken**
11-27-4
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.Did not observe any employee health reporting agreements. Emailed operator agreement. **Corrective Action Taken**
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed 2" gap at rear screen door. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
35B-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on white cutting board on Reachin Cooler on cook line.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust buildup on ceiling tiles in kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled refrigerator door handles on upright refrigerator and microwave door handle on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
23-24-4
Basic - Building components, attachments or fixtures in poor repair. Observed no diffuser on air conditioning duct in kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-51-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed grease and debris on floor under cooking equipment. (Previously cited 36.10)As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tiles at kitchen entrance in rear, and on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves in Walkin Cooler . As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
23-03-4
Basic - Unclean building components, attachments or fixtures. Observed dust on Walkin Cooler fan cover.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
36-50-4
45
Sep 21, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
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
52
Frequently Asked Questions
When was Shangri-La Restaurant last inspected?
The most recent health inspection at Shangri-La Restaurant on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Shangri-La Restaurant?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited seven times, more than any other issue at Shangri-La Restaurant.
How does Shangri-La Restaurant compare to other restaurants in Sarasota?
Shangri-La Restaurant most recently scored 64 out of 100, which is lower than the Sarasota average of 81.
Has Shangri-La Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Shangri-La Restaurant have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Shangri-La 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 Shangri-La Restaurant inspected?
Based on the inspection history on file, Shangri-La Restaurant is inspected around three times per year on average.
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