SHANG HAI CHINESE RESTAURANT

Name: SHANG HAI CHINESE RESTAURANT
Address: 8744 SE 165 MULBERRY LN, THE VILLAGES, FL, 32162, US
Rating: 65

8744 SE 165 MULBERRY LN, THE VILLAGES, FL 32162

License #5202480

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

65 Grade F / 100

Failing Health Score

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Latest inspection

August 13, 2026 · 23 findings · 6 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SHANG HAI CHINESE RESTAURANT in THE VILLAGES currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 13, 2026. Across those visits, DBPR recorded 23 total findings; InspectFL has detailed violation rows for 19 of them so far.

How to read this page

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on August 13, 2026 shows 19 observation rows: 6 critical, 4 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[23-03-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers and trays stored above triple sink wet.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen area soiled with food residue and grease.
[40-06-5] 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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line soiled with food residue.
[08B-38-4] Food stored on floor. In Walk in cooler and cook line, bins and containers with food on floor.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. To go menu in direct contact with chicken wings.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two male employees on cook line.
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roach on wall next to mop sink, employee killed the roach during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
[12A-07-5] 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.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler, tofu 51F, pork 56F, per employee items being in cooler since delivery day, Walk in cooler with an ambient temperature of 56F.
[02C-04-5] 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.
[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. In Walk in cooler, four containers with fried chicken cooked 08/12/26 at 52F, 54F, 56 and 58F
[03F-10-5] 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.
[25-32-4] 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.
[31A-11-4] 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.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Walk in cooler, four containers with fried chicken cooked 08/12/26 at 52F, 54F, 56 and 58F

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