Shanghai Restaurant
20291 Summerlin Rd Ste 103, Fort Myers, FL 33908 · Permanent Food Service · License 4605597
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 intermediate (1 fixed on the spot), 4 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed precooked pork and egg rolls not date marked in walk in cooler.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed lid stored inside handwash sink next to walk in cooler. Operator removed lid.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed egg rolls in walk in cooler not covered.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator placed wet wiping cloths in sanitizer.
Fixed on the spot
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed cardboard box reused to drain krab rangoon. Operator switched to food grade container.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.