Shanghai Restaurant
5161 John Young Pkwy, Orlando, FL 32839 · Permanent Food Service · License 5808690
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection4 high priority (no follow-up needed, 2 repeats), 1 intermediate, 9 basic (5 repeats); basic violations cost 12 at most-31
- Safety score69
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 visitOct 14, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken over vegetables in stand up reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken, raw beef over cooked chicken wings and pork.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Thank you plastic bags with pork in reach freezer. Black garbage bag used to cover fried rice by walk in cooler
Repeat violation
Non-food grade paper/paper towel used as liner for food container.
Menus used to line cooked chicken and wings in reach in cooler.
Repeat violation
Intermediate1
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.
Noodles in walk in cooler held over 24 hours per operator.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour in container underneath prep table.
Code 08, Food protection and cross-contamination: Food stored on floor.
2 cases of oil stored on the floor by cooks line.
Repeat violation
Uncovered food stored near sink exposed to splash.
Marinated pork in big open pot not covered by hand sink and 3 compartment sink.
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.
Handle from pot stored inside rice. Operator removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Metal bowl in raw shrimp at reach in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in white chest freezers.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Walk -in cooler interior/shelves have accumulation of soil residues.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters
Code 25, Single-service items: Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
Menus stored in bathroom operator removed.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.