SHANG HAI CHINESE RESTAURANT
8744 SE 165 MULBERRY LN, The Villages FL 32162
Last inspected Aug 20, 2026 · 9 visits since July 2023
AUG 24
APR 25
NOV 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach on wall next to mop sink, employee killed the roach during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 20, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee working at the three compartment sink and handling soiled dishes. The employee started wearing gloves and then moved to cook line, where he began handling food and single service items. No handwashing was observed prior to wearing gloves and changing tasks.
Aug 13, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 8 high priority.
8 High priority5 Intermediate10 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Walk in cooler, four containers with fried chicken cooked 08/12/26 at 52F, 54F, 56 and 58F
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In Walk in cooler, four containers with fried chicken cooked 08/12/26 at 52F, 54F, 56 and 58F
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employees on front counter handling cards and money started working with food and handling single service, no hand washing occurred between tasks.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee working at the three compartment sink and handling soiled dishes. The employee started wearing gloves and then moved to cook line, where he began handling food and single service items. No handwashing was observed prior to wearing gloves and changing tasks.
Non-food grade paper/paper towel used as liner for food container. To go menu in direct contact with chicken wings.
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. Freezer next to triple sink, tray with raw chicken stored above beef and pork trays.
Roach activity present as evidenced by live roaches found. One live roach on wall next to mop sink, employee killed the roach during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler, tofu 51F, pork 56F, per employee items being in cooler since delivery day, Walk in cooler with an ambient temperature of 56F.
Employee washed hands in a sink other than an approved handwash sink. Male employee entered the establishment from outside and rinsed his hands at the faucet of the wok station. Inspector instructed employee to stop and wash his hands at the designated handwashing sink. The employee proceed to the three compartment sink, the inspector redirect the employee to the handwashing sink and instruct him to use soap to properly wash his hands.
Handwash sink used for purposes other than handwashing. Hand wash sink at the front line with containers and items stored inside sink, female employee removed all.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time.
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. In Walk in cooler and reach in cooler on cook line, multiple containers missing date, per employee food being cooked freeze and pulled out of freezer between 08/11-12/26.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items (keys and cellphones) next to and above prep tables on cook line.
Employee with no hair restraint while engaging in food preparation. Two male employees on cook line.
Equipment and utensils not properly air-dried - wet nesting. Containers and trays stored above triple sink wet.
Floor soiled/has accumulation of debris. Floors throughout kitchen area soiled with food residue and grease.
Food stored on floor. In Walk in cooler and cook line, bins and containers with food on floor.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer with exposed insulation (right up freezer next to triple sink)
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and reach in freezer gaskets soiled with food residue and mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line soiled with food residue.
Reuse of single-service or single-use articles. Reach in cooler at the front line, observed used glove on top of raw chicken. In use Jug cut in half to scoop rice.
Feb 2, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched hair then removed ribs from fryer without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans and raw beef, raw shrimp, and raw chicken on shelf over sauce and vegetables. In reach in freezer: pan of raw chicken and raw beef on shelf over dumplings. All were moved.
Handwash sink used for purposes other than handwashing. Bowl and scrub pad inside hand wash sink at front counter.
Bowl or other container with no handle used to dispense food. One in MSG and one in rice. Manager removed all.
Employee with no hair restraint while engaging in food preparation. One male employee.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed with no seats but is operating with 20 seats added. Previous ownership was approved for 10 seats. Provided seating change evaluation form.
In-use wet wiping cloth/towel used under cutting board. One under cutting board in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of walk in cooler door soiled with food debris. Hand washing sink near walk in cooler soiled with food debris. Shelves on cook line soiled with food debris. Hood filters soiled with grease.
Reuse of single-service or single-use articles. Egg roll mix bags holding shrimp in reach in freezer. Egg roll mix bags covering products in walk in cooler. Noodle bags covering products in walk in cooler. Jug cut in half and used as a scoop on cook line near rice. Cardboard under containers on shelf at cook line. Shrimp was removed from bag.
Single-service articles not stored inverted or protected from contamination. White trays on shelf across from fryers. Flipped over during this inspection.
Unclean building components, attachments or fixtures. Walls behind triple sink soiled with food debris and grease Ceiling soiled with spider webs in ware wash are and near back door.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: cases of peppers and oranges on shelf over noodles
Nov 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
4 High priority8 Intermediate13 Basic
Show 25 findings ▾
Dented/rusted cans present. See stop sale. Two cans of bamboo shoots with dents on the seams.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee in ware wash area touched clothes then touched bins of chicken without washing hands.
Establishment operating without a license from the Division of Hotels and Restaurants. Establishment is currently open and selling food to the public. License issued.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans of raw chicken and pans of raw beef on shelf over vegetables. In reach in cooler near fryers: raw chicken on shelf over egg rolls. In reach in freezer: sheet pans of raw chicken on shelf over pans of dumplings and wontons.
Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cookline souled with food debris.
Handwash sink used for purposes other than handwashing. Scrub pad and wet towel on sink at front counter.
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/ Four employees currently working with food with no food manager.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided DBPR form during this inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in front reach in cooler cooked yesterday at 1 pm.
Spray bottle containing toxic substance not labeled. Pink degreaser on cookline with no label.
Bathroom door left open other than during cleaning or maintenance. In dining area.
Bowl or other container with no handle used to dispense food. One in rice. Two in flour. Removed during this inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over sodas and make table on cookline.
Employee with no hair restraint while engaging in food preparation. Male employee
Equipment and utensils not properly air-dried - wet nesting. Several pans on clean dish shelf.
Grease on the ground and/or pad around grease receptacle. Grease on pad under grease receptacle.
In-use knife/knives stored in cracks between pieces of equipment. Between prep table and make table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen soiled with grease and food debris. Exterior doors of reach in cooler on cookline soiled with food debris. Exterior of bulk food containers soiled with food debris.
Old food stuck to clean dishware/utensils. Food debris on exterior of clean dishes.
Reuse of single-service or single-use articles. Ketchup can used for green onions. Plastic jug with open handle cut in half and used as a scoop. Green plastic covering food in walk in cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at front counter.
Stored food not covered. In walk in cooler: bin of vegetables and opened container of tofu not covered. Employee covered.
Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline.
Jun 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority4 Intermediate13 Basic
Show 21 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Raw chicken stored in brute plastic garbage can.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked noodles in walk-in cooler. Manager moved eggs to bottom shelf. Raw chicken stored over cut cabbage in walk-in cooler. Manager moved cabbage above chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line stove: shrimp (46F - Cold Holding). Manager stated shrimp placed in cooler thirty minutes prior to temperature being taken. Manager placed shrimp in reach-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Spray bottle of degreaser stored above cooking oil next to walk-in cooler. Manager placed spray bottle underneath three compartment sink.
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. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Shelves inside of reach-in cooler across from cook line.
Handwash sink used for purposes other than handwashing. Lid for cooking oil stored in hand washing sink next to walk-in cooler. Manager removed lid during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser beneath front counter hand washing sink. Sparky bottle of cleaner stored underneath three compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee pan of pork stored in reach-in freezer next to three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler across from cook line stove. Manager removed phone during inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink.
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
Faucet/handle missing at plumbing fixture. Missing cold water handle from front counter hand washing sink.
Food stored on floor. Case of cooking oil and chicken stored on kitchen floor in front of cook line stove.
Food-contact surface not smooth and easily cleanable. Container stored above three compartment sink, hole burned in the side.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezers throughout the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of front counter reach-in cooler. Tops of reach-in freezers throughout the kitchen. Hand washing sink next to walk-in cooler. Shelving in back of kitchen next to back door.
Reuse of single-service or single-use articles. Plastic vinegar jug cut in half used to scoop rice on cook line. Manager discarded jug during inspection.
Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over during inspection.
Stored food not covered. Container of rice and flour stored on shelf next to back door.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on prep table across from cook line.
Aug 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 24 violations recorded, 3 high priority.
3 High priority4 Intermediate17 Basic
Show 24 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Cardboard box used to store eggrolls. Cardboard raw chicken box used to store cooked pork ribs. Stop sale issued on ribs.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans of raw chicken on shelf over sauce buckets. In reach in freeze: pan of raw chicken on shelf over pan of cooked pork. Moved during this inspection.
Stop Sale issued due to adulteration of food product. Cooked pork in box that previously contained raw chicken in reach on freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris. Food debris on meat slicer.
Handwash sink used for purposes other than handwashing. Large bottle of dish detergent in hand sink. Manager moved.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink near walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork cooked on Sunday in walk in cooler with no date mark.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip with more than 50 dead flies over prep table in kitchen area. Manager discarded.
Bowl or other container with no handle used to dispense food. In several bulk food containers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several soiled ceiling tiles.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pan on top of reach in freezer near ware wash area.
Dead roaches on premises. Three dead roaches on floor in warewash area. One dead roach on floor behind chest freezer. One dead roach on floor near back door. All were cleaned and discarded.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair gaskets on two reach in freezers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over freezer. Moved.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee wearing watch.
Employee with no hair restraint while engaging in food preparation. Three employees
Food stored on floor. Bucket of sauce and chicken on floor in walk in cooler. Manager moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all reach in coolers on cook line soiled with food and debris. Shelves in walk in cooler soiled with food debris. Shelves throughout kitchen soiled with food debris, grease and dust. Fans in walk in cooler soiled with mold like substance. Exterior of walk in cooler door soiled with food debris. Hood filters soiled with grease.
Old food stuck to clean dishware/utensils. On several clean pans in ware wash area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Large gap under back door.
Reuse of single-service or single-use articles. Cardboard boxes from received product being reused to store food..
Stored food not covered. Bulk food bins of sugar, rice, flour, and salt not covered.
Wet wiping cloth not stored in sanitizing solution between uses. One towel on cook line.
Working containers of food removed from original container not identified by common name. Bulk food containers with salt, flour, sugar no label.
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority5 Intermediate10 Basic
Show 21 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touched cooked chicken with bare hands in prep area of kitchen.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four live flies in dining area near shelf containing sauce packets.
Nonfood-grade containers used for food storage - direct contact with food. Cooked chicken stored in cardboard box that previously contained raw chicken. Removed during this inspection and began reheating.
Raw animal food stored in same container as ready-to-eat food. Cooked chicken placed in raw chicken box to drain after cooking. Manager removed and began reheating chicken.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line on prep table: raw shell eggs 74F. Manager stated they were left out by mistake one hour prior and placed back into cooler.
Toxic substance/chemical improperly stored. Bottles of cleaner on top of jugs of oil near walk in cooler. Moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 107-120F being cooled at room temperature. Manager stated chicken was cooked 20 minutes prior and began moving to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table soiled with food debris.
Handwash sink used for purposes other than handwashing. Scrub pad in sink at front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pork cooked yesterday morning in reach in cooler near fryers with no date mark.
Spray bottle containing toxic substance not labeled. Bottle of soap on cookline with no label.
Bathroom door left open other than during cleaning or maintenance.
Employee with no hair restraint while engaging in food preparation. Two male employees
Equipment or utensils not designed or constructed in a durable manner. Lid of chest freezer not attached.
Food stored on floor. Container of sprouts on floor in kitchen area.
In-use knife/knives stored in cracks between pieces of equipment. Between prep table and make table. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice holder soiled with food debris. Around doors of reach in coolers on cookline soiled with food debris. Shelves on cookline soiled with food debris.
Old food stuck to clean dishware/utensils. Old food on clean dishes over triple sink.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door to establishment propped open and live flies present.
Reuse of single-service or single-use articles. Chicken box reused to drain cooked chicken, instructed manager to reheat chicken. Plastic food jugs cut in half and being used to scoop rice. All were discarded.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in bucket of standing water. Water was turned on during this inspection.
Jul 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food and/or raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler: pans of raw chicken on shelf over sauce. In reach in make table: pan of raw shell eggs on shelf over sauce. Manager moved. Also, in walk in cooler: pan of raw chicken on shelf over pan of raw shrimp.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler at front counter has food debris on shelves and dusty fans.
Handwash sink not accessible for employee use at all times. Cleaning bucket in hand sink at front counter. Removed.
Records/documents for required employee training do not contain all of the required information. All certificates missing trainer number. Added during this inspection.
Bowl or other container with no handle used to dispense food. Pan with no handle in rice. Removed pan.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over make table.
In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table. Moved during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Fan in ware wash area soiled with dust.
Old food stuck to clean dishware/utensils. Old food on sheet pans on clean dish rack.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door propped open at time of inspection.
Reuse of single-service or single-use articles. Boxes from wontons reused to to store eggrolls. Rice bags reused to cover eggrolls. Rice bags holding wontons. Plastic jug cut in half and used as a scoop.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: cases of unwashed produce on shelf over noodles. Manager moved.
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.