Shang Hai Chinese Restaurant

8744 SE 165 Mulberry Ln, The Villages, FL 32162 · Permanent Food Service · License 5202480

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Aug 20, 2026

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed on the spot · 22 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 complaint inspection
8 high priority (1 fixed on the spot, 3 repeats), 5 intermediate (1 fixed on the spot, 1 repeat), 10 basic (3 repeats); basic violations cost 12 at most; all violations together cost 70 at most
-70
Administrative complaint on Aug 13, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug132026

Complaint inspection

23 violations found · Inspector came back once

Follow-up visitAug 20, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Male employee started wearing gloves and handled food, no hand washed occurred. Also same employee touches his pocket and continued working with food.
Official report, on the Florida DBPR website
First visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
- 8 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. In Walk in cooler, four containers with fried chicken cooked 08/12/26 at 52°F, 54°F, 56 and 58°F
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler, tofu 51°F, pork 56°F, per employee items being in cooler since delivery day, Walk in cooler with an ambient temperature of 56°F.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In Walk in cooler, four containers with fried chicken cooked 08/12/26 at 52°F, 54°F, 56 and 58°F
- Code 08, Food protection and cross-contamination: 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.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: 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.
  Repeat violationAdministrative complaint
  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.
  Repeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  To go menu in direct contact with chicken wings.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  One live roach on wall next to mop sink, employee killed the roach during inspection.
  Fixed on the spotAdministrative complaint
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: 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.
- Code 03, Food out of temperature: 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.
- Code 12, Handwashing and hygienic practices: 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.
  Repeat violationAdministrative complaint
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For chlorine
- Code 31, Handwash sinks and supplies: 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.
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In Walk in cooler and cook line, bins and containers with food on floor.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Multiple employee drinks on prep tables.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Two male employees on cook line.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Freezer with exposed insulation (right up freezer next to triple sink)
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler on cook line soiled with food residue.
- Code 23, Non-food contact surfaces clean: 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.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers and trays stored above triple sink wet.
- Code 25, Single-service items: 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.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floors throughout kitchen area soiled with food residue and grease.
- Code 40, Employee personal belongings: 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.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.