SHANGHAI 818
7860 GLADES RD STE 105, Boca Raton FL 33434
Last inspected Mar 27, 2026 · 7 visits since September 2023
FEB 24
SEP 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025066173 | Aug 11, 2025 | Jan 22, 2026 | $400 |
| 2--2018023623 | Apr 26, 2018 | May 22, 2018 | $400 |
| 2--2016016919 | Mar 22, 2016 | Apr 19, 2016 | $560 |
Inspection history
7 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate16 Basic
What the inspector wrote — 23 findingsThe state's own report →
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over raw vegetables in walk in cooler. Manager moved eggs to the bottom
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Show the remaining 19 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No handwashing paper towels at handwashing sink in kitchen
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.
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles
Bowl or other container with no handle used to dispense food.
Buildup of food debris/soil residue on equipment door handles. Old food debris on door handles in kitchen
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen hanging down ready to fall
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents full of dust in kitchen
Cleaned and sanitized equipment or utensils not properly stored. Pots and pans being stored outside under canopy but not protected
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no hair restraint while engaging in food preparation.
Faucet/handle missing at plumbing fixture. Missing faucet handles on three compartment sink, no faucet handles.
Food not stored at least 6 inches off of the floor. Box of shrimp on the floor in walk in cooler. Manager picked up box
Food stored on floor. Case of cooked chicken on floor in kitchen. Employee picked up case
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. No thermometer
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen.
Stored food not covered. In walk in cooler cooked ribs and cooked pork not covered
Working containers of food removed from original container not identified by common name. Flour and sugar containers not labeled in kitchen
Oct 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over fully cooked beef, both products not in commercial packaging at reach in freezer by entrance to kitchen, raw shell egg whites over tomatoes at flip top cooler by back door. Raw chicken and raw fish over bok choy white reach in cooler by back door. Operator stored all products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw fish at white reach in cooler by back door. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (69F - Cold Holding); cooked broccoli (60F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour. Time control procedure emailed to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork wonton, cooked chicken quarters made 8/9 not date marked at walk in cooler. Advised operator to date mark products.
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 8 high priority.
8 High priority6 Intermediate2 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. 1 can Water chestnuts dented to seam of can.
Faucet at three-compartment sink does not reach all compartments. Faucet and handles have been removed.
Nonfood-grade bags used in direct contact with food. Observed Raw chicken stored and in direct contact with thank you to go bags. Garbage bag covering and in direct contact with cooked won tons. Educated operator on proper food storage bags and containers.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over fully cooked beef, both products not in commercial packaging at reach in freezer by entrance to kitchen, raw shell egg whites over tomatoes at flip top cooler by back door. Raw chicken and raw fish over bok choy white reach in cooler by back door. Operator stored all products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw fish at white reach in cooler by back door. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (69F - Cold Holding); cooked broccoli (60F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour. Time control procedure emailed to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter at cook line: rehydrated mushrooms (71F - hot Holding); pooled eggs (79F - Hot Holding) Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour. Time control procedure emailed to operator.
Toxic substance/chemical improperly stored. Observed Hydrogen peroxide on top of oven by entrance to kitchen. Operator stored chemicals properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. on counter: pork wonton (113F - Cooling) at 2:13; cooling since 1:58 - 103F at 2:45 At current rate of cooling product will not reach 70F within 2 hours. Advised operator to place in reach in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork wonton, cooked chicken quarters made 8/9 not date marked at walk in cooler. Advised operator to date mark products.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled at cook line. Advised operator to label all chemicals.
Faucet/handle missing at plumbing fixture. Missing faucet and handles at three compartment sink.
Insect control device installed over food preparation area. Bug zapper over clean dishes and fried noodles by cook line.
Jan 27, 2025Inspection 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 ▾
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. Dishwasher at 0 ppm. Manager changed bucket and primed machine to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried rice; (63F - Cold Holding) on counter. Chef moved to cooler
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. Form emailed
Nonfood-grade basting brush used in food. Paint brush being used as a basting brush. Chef discarded
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold substance in ice machine ice chute
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents dusty with grease and dirt buildup
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Dishes and pots stored outside back door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice Scoops in water, chef removed water.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on counter not in buckets. Chef discarded cloth towel
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate14 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice. Manager moved chicken.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
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. Form emailed
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in hand washing sink in kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Manager discarded bowls
Buildup of food debris/soil residue on equipment door handles.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent's soiled
Food stored on floor. Containers of frozen crabs on the walk in freezer floor
Hood filters/grease extractors not cleaned in a timely manner
In-use knife/knives stored in cracks between pieces of equipment. Knives between prep tables. Manager removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager discarded water
No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen hand washing sink
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in front counter flip top cooler. Manager discarded bottle of water
Stored food not covered. Tofu in reach in cooler by cook line uncovered
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Flour not labeled, manager labeled flour
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
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. Chlorine at zero ppm. Manager changed bucket and primed to 100 ppm
Nonfood-grade bags used in direct contact with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat food. Chef moved eggs to bottom shelf
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/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tile missing. Ceiling tile missing in kitchen
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles damaged by leaking water
Employee with no hair restraint while engaging in food preparation. Employee put hat on while preparing food
Food stored on floor. Container of food on the floor in kitchen, and walk in cooler. chef picked up all food off the floor.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. Manager filled paper towels
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Food stored on floor. Manager picked up the food
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.