SHANG HAI CHINESE FOOD RESTAURANT

Name: SHANG HAI CHINESE FOOD RESTAURANT
Address: 8585 SW SR 200 STE 12, OCALA, FL, 34481, US
Rating: 85.3

8585 SW SR 200 STE 12, OCALA, FL 34481

License #5202358

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.3 Grade B / 100

Solid Health Score

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Quick take

SHANG HAI CHINESE FOOD RESTAURANT in OCALA currently holds an InspectFL Health Score of 85.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 17, 2025. Across those visits, inspectors documented 27 total violations — 10 critical, 5 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[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.
[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.
[25-05-4] Single-service articles improperly stored. Case of napkins stored on floor behind front counter.
[35B-03-4] Outer openings not protected with self-closing doors. Back door to kitchen.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves soiled with old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[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.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelves next to cook line fryer.
[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.
[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.
[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.
[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.
[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.

Disposition: Administrative complaint recommended
[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.
[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.
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers on shelf across from walk-in cooler.
[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.
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line.
[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.
[08B-12-5] Stored food not covered. Containers of dumplings and chicken stored in reach-in freezer across from three compartment sink.
[14-11-5] Equipment in poor repair. Handle for reach-in freezer across from three compartment sink.
[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.

Community reaction

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Community pulse