Shanghai N Tokyo
3088 NE 41 Terr, Homestead, FL 33033 · Permanent Food Service · License 2331908
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 5 basic (2 repeats)-23
- Safety score77
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 3, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over cooked chicken inside reach in cooler across cook line. Operator removed the raw chicken.
Fixed on the spotRepeat violation
Intermediate4
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee started to wash hands from faucet at wok station. Discussed with employee. Employee proceeded to wash hands in hand sink.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed employee started to wash hands over wok pot from faucet at wok station. Asked employee to wash rinse and sanitize equipment.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed by wok station.
No soap provided at handwash sink.
Observed by wok station.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooked chicken not covered inside walk in cooler.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop inside flour container with handle in contact with flour. Operator placed scoop upwards.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Repeat violation
Unnecessary items/unused equipment on the premises.
Observed 2 unused / broken fryers at storage station.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed at prep area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.