SHANGHAI CHINESE RESTAURANT
10831 BLOOMINGDALE AVE, Riverview FL 33578 · 813-662-9912
Last inspected Feb 4, 2026 · 8 visits since July 2023
JAN 24
JUL 24
MAR 25
OCT 25
FEB 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. 1 live roach near 3 compartment sink Manager removed, cleaned and sanitized at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025078759 | Oct 16, 2025 | Dec 1, 2025 | $200 |
Inspection history
8 visits, newest first
Feb 4, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ceiling/ceiling tile shows damage or is in disrepair.
Floor soiled/has accumulation of debris. Floors soiled throughout kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Exterior of equipment throughout kitchen soiled.
Feb 3, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach near 3 compartment sink Manager removed, cleaned and sanitized at time of inspection.
Handwash sink not accessible for employee use at all times. Bag of flour in hand wash sink. Removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near mop sink. Replaced at time of inspection.
No soap provided at handwash sink. At hand wash sink near dry storage. Replaced at time of inspection.
Ceiling/ceiling tile shows damage or is in disrepair.
Dead roaches on premises. 4 dead roaches behind reach in cooler 1 dead roach on floor on cook line Manager removed roaches and cleaned and sanitized areas.
Floor soiled/has accumulation of debris. Floors soiled throughout kitchen.
Food stored on floor. Sauces and sprouts on floor in walk in cooler. Manager removed at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Exterior of equipment throughout kitchen soiled.
Time/temperature control for safety food thawed in an improper manner. Frozen pork thawing at room temperature, manager placed in walk in cooler.
Oct 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler and reach in cooler not date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damaged throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.
Food stored on floor. Chicken, produce, and other food items on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Oct 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used phone then began cooking without washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 67 F Cooked Chicken 66 F retemp 59F on counter. Cooked pork 47 F- retemp 43F, cooked chicken 45 F- retemp 45F in reach in prep cooler. Employee placed all items in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
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. For new hire, employee signed 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. Multiple food items in walk in cooler and reach in cooler not date marked.
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damaged throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
Food stored on floor. Chicken, produce, and other food items on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate13 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 57 F on counter, manager placed in cooler. Pork 47 F in reach in cooler, manager voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked food items in walk in cooler not date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to fryers temped 76 F, ran approximately 2 minutes.
Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken in reach in cooler. Bowl with no handle in salt.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Damaged/spoiled/recalled food not properly segregated. Dented can of oyster sauce and bean sauce in dry storage.
Duct tape used to repair nonfood-contact surface. Tape on broccoli container.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler and 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 keys on prep table, employee removed at time of inspection.
Food stored on floor. Oil on floor on cook line.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Exterior of containers of salt, rice, sugar and cornstarch soiled.
Stored food not covered. Chicken in walk in cooler not covered, employee labeled at covered at time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Working containers of food removed from original container not identified by common name. Container of salt not labeled, employee labeled at time of inspection.
Jul 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment does not have food contact surface bleach, operator got approved sanitizer at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked chicken in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45 F in reach in cooler.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.
Handwash sink not accessible for employee use at all times. Miscellaneous items in handwash sink near 3 compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
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. No proof of employee training for 1 employee.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and chicken in walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour. Operator removed at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food over pork on walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone above reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
Food stored on floor. Oil on floor on cook line. Multiple food items on floor in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep cooler and prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave. Hood filters.
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate11 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 58 F on counter, operator placed in walk in cooler at time of inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Egg rolls in walk in cooler not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near dry storage.
No soap provided at handwash sink. At handwash sink near dry storage.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink temped 73 F, ran approximately 2 minutes.
Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sugar.
Cutting board has cut marks and is no longer cleanable.cutting boards throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food over chicken in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kids toys and employee bag next to sauces near register.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
Equipment in poor repair. Chest freezer door broken.
Floor tiles missing and/or in disrepair. Floor tile missing in cook line.
Food storage container/container lid cracked or broken. Rice container cracked in dry storage.
Food stored on floor. Oil on floor on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets on cook line.
Working containers of food removed from original container not identified by common name. Container of sugar not labeled, operator labeled at time of inspection.
Jul 5, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.
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 reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet and sour chicken 52 F, wonton 53 F in walk in cooler. Operator placed in reach in freezer.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Egg rolls in reach in cooler not date marked.
Handwash sink not accessible for employee use at all times. Handwash sink across from walk in cooler blocked with sauce containers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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.
Equipment in poor repair. Microwave door handle broken.
Food stored on floor. Oil stored on floor under wok.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Working containers of food removed from original container not identified by common name. Container on flour not labeled in dry storage.
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.