SHANG HAI CHINESE FOOD RESTAURANT

Name: SHANG HAI CHINESE FOOD RESTAURANT
Address: 8585 SW SR 200 STE 12, OCALA, FL, 34481, US
Rating: 66

8585 SW SR 200 STE 12, OCALA, FL 34481

License #5202358

🥡 Chinese ℹ️

66 Grade F / 100

Failing Health Score

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Latest inspection

December 17, 2025 · 16 findings · 8 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SHANG HAI CHINESE FOOD RESTAURANT in OCALA currently holds an InspectFL Health Score of 66 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on December 17, 2025. Across those visits, inspectors documented 69 total violations — 14 critical, 9 major, 46 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 29, 2024

The latest inspection on December 17, 2025 shows 16 observation rows: 8 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

SHANG HAI CHINESE FOOD RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop flour out of bag stored in front of walk-in cooler.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelves next to cook line fryer.
[08B-38-4] Food stored on floor. Noodles stored in plastic container stored on floor across from walk-in cooler. Manager placed noodles on shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[35B-03-4] Outer openings not protected with self-closing doors. Back door to kitchen.
[25-05-4] Single-service articles improperly stored. Case of napkins stored on floor behind front counter.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in reach-in cooler across from cook line: noodles (45F - Cooling). Manager stated noodles cooked the previous day.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in reach-in cooler across from cook line: noodles (45F - Cooling). Manager stated noodles cooked the previous day.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, put on gloves and began handling broccoli in kitchen without washing hands. Manager had employee wash hands and change gloves.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rang in order on register then proceeded to put chicken in fryer without washing hands. Employee washed hands and put on gloves.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Rice being stored in Publix container on shelf next to back door.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked shrimp in reach-in cooler across from cook line. Employee placed eggs on bottom shelf. Raw shrimp stored over soy sauce in walk-in cooler. Manager placed shrimp on bottom shelf.
[08A-17-6] 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 stored over raw beef in reach-in freezer across from three compartment sink. Employee moved chicken to bottom shelf.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Egg rolls stored on prep table next to cook line fryers. Manager stated egg rolls placed out at 11:00 am.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves soiled with old food debris.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage stored in walk-in cooler. Manager stated cabbage prepared the previous morning.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining shelf in reach-in cooler across from cook line fryer. Manager removed cardboard during inspection.
[14-11-5] Equipment in poor repair. Handle for reach-in freezer across from three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Faucet for front counter hand washing sink.
[08B-12-5] Stored food not covered. Containers of dumplings and chicken stored in reach-in freezer across from three compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers on shelf across from walk-in cooler.
[08A-17-6] 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 stored over raw pork in reach-in freezer next to walk-in cooler. Manager moved chicken to bottom shelf.
[41-10-4] Toxic substance/chemical improperly stored. Spray can of Febreeze stored on top of reach-in freezer at end of front counter. Manager removed can of Febreeze during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored on reach-in cooler across from cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Glove stored in hand washing sink next to three compartment sink. Manager removed glove during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and egg rolls stored in walk-in cooler. Manager stated items prepared on 8/17.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice, flour and sugar ). Manager removed bowls
[14-05-4] Cardboard used to line food-contact shelves. Soiled cardboard lining interior of reach in cooler on cookline.
[36-36-4] Ceiling tile missing. Missing ceiling tile above walk-in-cooler
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles worn on cookline
[08B-38-4] Food stored on floor. Container of peeled onions stored on floor in walk-in-cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of front counter hand wash sink has accumulation of mold like substance. Vent filters above grill soiled with grease. Door handles to reach in freezer soiled with food particles.
[35B-03-4] Outer openings not protected with self-closing doors. Back door screen does not have self closing mechanism connected
[25-32-4] Reuse of single-service or single-use articles. Single use raw shelled egg carton trays in direct contact and used to cover cut vegetables in walk-in-cooler. Manager removed egg carton trays
[25-05-4] Single-service articles improperly stored. Boxes of single service trays and lids stored in back kitchen bathroom
[08B-12-5] Stored food not covered. Pork and Wontons not covered in reach in freezer
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on flip-top make table cutting board.
[14-31-5] Nonfood-grade bags used in direct contact with food. Plastic shopping bag covering wings in walk-in-cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Bags of portioned raw shrimp stored above bags of portioned cook pork in reach in freezer. Manager placed raw shrimp on bottom of reach in freezer.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice ). Manager removed bowl
[36-36-4] Ceiling tile missing. Ceiling tile missing above walk-in-cooler
[32-12-5] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in unisex bathroom at front.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table.
[08B-38-4] Food stored on floor. Plastic container of oil stored on floor next to front hand wash sink.
[35B-03-4] Outer openings not protected with self-closing doors. Exterior back door has self closing mechanism disconnected.
[25-05-4] Single-service articles improperly stored. Three boxes of single service take out trays stored in kitchen bathroom
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean ware rack
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floor around cooking equipment soiled with oil
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in the corner of the kitchen is difficult to access due to two shelves blocking access.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler cards with Florida Restaurant be Lodging expire in February 2024