SHANG HAI
17445 US HWY 192 STE 17, Clermont FL 34714 · 352-243-2988
Last inspected Jun 11, 2026 · 7 visits since October 2023
MAY 24
NOV 24
JUN 25
NOV 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Presence of insects, rodents, or other pests. -spiders in webs on ceiling by back door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 33 violations recorded, none serious enough to require a return visit.
10 High priority4 Intermediate19 Basic
What the inspector wrote — 33 findingsThe state's own report →
Container of medicine improperly stored near food
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken cooked 11:30 (80F - Cooling)
Dented/rusted cans present. See stop sale. Thick soy Hoisin Gold label soy
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Show the remaining 29 findings ▾
Non-food grade paper/paper towel used as liner for food container.
Presence of insects, rodents, or other pests. Spider and web back door
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked shrimp toast
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked ready to eat sauce
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken cooked 11:30 (80F - Cooling)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.per operator less than 4 hours. rice (118F - Hot Holding)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Room temperature covered
Food-contact surface soiled with food debris, mold-like substance or slime Interior rice cooker
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. Pork
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked food in kitchen reach in
Cardboard used to line nonfood-contact shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Oil near fryer
Ice buildup in reach-in freezer and/or walk-in freezer in kitchen
In-use knife/knives stored in cracks between pieces of equipment.
In-use wet wiping cloth/towel used under cutting board.
Light not functioning in kitchen
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler vents Hood filers Exterior of large food storage containers Gaskets freezer
Reuse of single-service or single-use articles. Gallon plastic containers cut and used for scoop
Ripped/worn tin foil used as shelf cover.
Single-service articles not stored inverted or protected from contamination front counter
Stored food not covered. Shred cabbage walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name under prep table
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. -roast pork in take out bags in walk in cooler
Presence of insects, rodents, or other pests. -spiders in webs on ceiling by back door.
Raw animal food not properly separated from ready-to-eat food. -raw shell eggs behind cut vegetables on make table on cook line. Operator moved eggs to front.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw chicken over prepped egg rolls in reach in freezer in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta (48F - Cold Holding), kitchen prep table, held less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator has form, reviewed with operator.
Toxic substance/chemical improperly stored. -butane stored next to baking soda on dry storage shelf. Operator removed.
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/
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 cooler
Bowl or other container with no handle used to dispense food. -rice container
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Food stored on floor. -cooking oil and sauces in kitchen
Ice buildup in reach-in freezers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -tong handle touching uncooked broccoli on cook line. Operator corrected.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in freezers -hood suppression filters
Opened employee beverage container in a cold holding unit with food to be served to customers. -protein drink and soda, operator removed.
Reach-in freezer interior/shelves have accumulation of soil residues.
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling tiles are stained throughout the establishment.
Dish storage shelves with rust that has pitted the surface.Over three comp sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
Jun 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food.Chicken,cooked ham in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over sauce in walk in cooler. Raw shrimp stored to cooked pork in white reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp,46 f,raw beef,47 f,cooked shrimp,47 f,noodles,46 held less than four hours stated operator.Advised operator to put ice under the food containers.
Toxic substance/chemical improperly stored.Zinc tablets stored next to baking soda in dry storage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice cooker is soiled.
Handwash sink used for purposes other than handwashing.Lid is in handwashing sink.
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.Cooked ham.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Egg rolls in walk in cooler.
Bowl or other container with no handle used to dispense food.Sugar in dry storage area.
Ceiling tiles are stained throughout the establishment.
Dish storage shelves with rust that has pitted the surface.Over three comp sink.
Employee beverage container on a food preparation table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
Food not stored at least 6 inches off of the floor.Onions in walk in cooler.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Corn starch in dry storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Cooked chicken on prep line.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under hood suppression system are soiled. Top back of fryers cabinets and interior of fryer cabinets.
Stored food not covered.Prepped onions and cabbage in walk in cooler,
White freezer have accumulation of soil residues on the shelves.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate14 Basic
Show 21 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm. Operator adjusted, 50 ppm.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line touched face and hair then touched cooking equipment on cooks line. Educated operator.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over celery in walk in cooler -raw chicken over soy sauce buckets in walk in cooler. -raw shell eggs behind prepped vegetables on make table.
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/
No paper towels or mechanical hand drying device provided at handwash sink. -hand sink by triple sink. Operator provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using Time as a Public Health control for cooked noodles, cut cabbage and cooked rice. Stickers were correct, no written plan. Provided Mandarin copy to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken, cooked noodles and egg rolls in walk in cooler.
Bowl or other container with no handle used to dispense food. -multiple containers in kitchen
Cardboard used to line food-contact shelves. -on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen and one tile in lobby
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -beverage container and other items in reach in cooler on cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line wearing a watch and bracelet while preparing food.
Equipment or utensils not designed or constructed in a durable manner. -basket strainer above triple sink.
Food container storage shelves with rust that has pitted the surface over triple sink.
Food stored on floor. -cooking oil by fryers. -soy sauce in kitchen
Ice buildup in reach-in freezer in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -cornstarch container in kitchen. Operator corrected.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and reach in freezers in kitchen -top of and shelf underneath oven on cook line
Reach-in coolers on cook line interior/shelves have accumulation of soil residues.
Stored food not covered. -several items in walk in cooler,
Wet mop not stored in a manner to allow the mop to dry. -operator hung upside down outside.
May 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate13 Basic
Show 23 findings ▾
Container of medicine improperly stored. -multiple medicine bottles stored next to single service items on cook line.
Non-food grade paper/paper towel used as liner for food container. -microfiber towel covering cooked noodles on prep table -spring rolls stored in container lined with paper menus
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -general tso chicken (71F - Cold Holding); shredded cabbage (52F - Cold Holding), both held less than four hours per operator. Operator moved to walk in cooler for quick chill.
Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine exceeded over 200 ppm. Operator diluted, 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in dish area.
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/ -5 employees working at time of inspection, no food manager onsite.
No soap provided at handwash sink. -by dish area.
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. -2 cooks
Spray bottle containing toxic substance not labeled. -spray bottle of yellow liquid by back handwash sink.
Bowl or other container with no handle used to dispense food. -in sugar on dry storage rack
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Red Bull on prep table in kitchen.
Equipment in poor repair. -gaskets torn on reach in coolers on cook line
Exterior door has a gap at the threshold that opens to the outside. -back door
Food stored on floor. -oil on floor by front handwash sink and back kitchen area.
Ice buildup in reach-in freezers in the back of the kitchen and by the front of the kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar container on dry storage rack -msg container in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and reach in freezers, -filters under the hood suppression system
Opened employee beverage container in a cold holding unit with food to be served to customers. -open water bottle in reach in cooler on cook line. -Lactaid in reach in cooler on cook line.
Single-service articles improperly stored. -spoons at front counter not all in one direction.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed green peppers over washed and cut green peppers in the walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. -in mop bucket by mop sink.
Working containers of food removed from original container not identified by common name. -msg in kitchen under prep table.
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw chicken over wontons in reach-in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator less than 4 hours. Relocated to quick chill in walk in cooler. rice noodles (84F - Cold Holding)
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided handout today
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Poked pasta, cooked egg rolls no date mark per operator more than 24 hours.
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and car keys stored above cutting board on cold table.
Ice buildup in 2 reach-in freezer
Light not functioning in kitchen
Stored food not covered. Chicken nuggets walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over ready to eat cabbages in walk in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.