SHANG HAI

Name: SHANG HAI
Address: 17445 US HWY 192 STE 17, CLERMONT, FL, 34714, US
Rating: 0

17445 US HWY 192 STE 17, CLERMONT, FL 34714

License #4502095

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 11, 2026 · 33 findings · 10 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 in CLERMONT currently holds an InspectFL Health Score of 0 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 June 11, 2026. Across those visits, inspectors documented 126 total violations — 30 critical, 21 major, 75 minor.

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Record snapshot

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Inspections on file

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The latest inspection on June 11, 2026 shows 33 observation rows: 10 critical, 4 major, and 19 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

126

Coverage note

Inspector notes linked where available

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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: Met Inspection Standards
[14-45-4] Cardboard used to line nonfood-contact shelves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Oil near fryer
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer in kitchen
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[36-62-4] Light not functioning in kitchen
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler vents Hood filers Exterior of large food storage containers Gaskets freezer
[25-32-4] Reuse of single-service or single-use articles. Gallon plastic containers cut and used for scoop
[14-20-4] Ripped/worn tin foil used as shelf cover.
[25-06-4] Single-service articles not stored inverted or protected from contamination front counter
[08B-12-5] Stored food not covered. Shred cabbage walk in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[02D-01-5] Working containers of food removed from original container not identified by common name under prep table
[41-07-4] Container of medicine improperly stored near food
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken cooked 11:30 (80F - Cooling)
[01B-01-4] Dented/rusted cans present. See stop sale. Thick soy Hoisin Gold label soy
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
[14-86-1] Non-food grade paper/paper towel used as liner for food container.
[35A-09-4] Presence of insects, rodents, or other pests. Spider and web back door
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked shrimp toast
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked ready to eat sauce
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken cooked 11:30 (80F - Cooling)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.per operator less than 4 hours. rice (118F - Hot Holding)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Room temperature covered
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime Interior rice cooker
[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. Pork
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked food in kitchen reach in

Disposition: Met Inspection Standards
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items in walk in cooler
[14-01-5] Bowl or other container with no handle used to dispense food. -rice container
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[08B-38-4] Food stored on floor. -cooking oil and sauces in kitchen
[14-69-4] Ice buildup in reach-in freezers.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -tong handle touching uncooked broccoli on cook line. Operator corrected.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in freezers -hood suppression filters
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -protein drink and soda, operator removed.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[14-31-5] Nonfood-grade bags used in direct contact with food. -roast pork in take out bags in walk in cooler
[35A-09-4] Presence of insects, rodents, or other pests. -spiders in webs on ceiling by back door.
[08A-05-6] Raw animal food not properly separated from ready-to-eat food. -raw shell eggs behind cut vegetables on make table on cook line. Operator moved eggs to front.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw chicken over prepped egg rolls in reach in freezer in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta (48F - Cold Holding), kitchen prep table, held less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator has form, reviewed with operator.
[41-10-4] Toxic substance/chemical improperly stored. -butane stored next to baking soda on dry storage shelf. Operator removed.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food.Sugar in dry storage area.
[36-34-5] Ceiling tiles are stained throughout the establishment.
[14-33-4] Dish storage shelves with rust that has pitted the surface.Over three comp sink.
[12B-07-4] Employee beverage container on a food preparation table.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
[08B-47-4] Food not stored at least 6 inches off of the floor.Onions in walk in cooler.
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Corn starch in dry storage area.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Cooked chicken on prep line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under hood suppression system are soiled. Top back of fryers cabinets and interior of fryer cabinets.
[08B-12-5] Stored food not covered.Prepped onions and cabbage in walk in cooler,
[22-16-4] White freezer have accumulation of soil residues on the shelves.
[14-31-5] Nonfood-grade bags used in direct contact with food.Chicken ,cooked ham in reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over sauce in walk in cooler. Raw shrimp stored to cooked pork in white reach in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp,46 f,raw beef,47 f,cooked shrimp,47 f,noodles,46 held less than four hours stated operator.Advised operator to put ice under the food containers.
[41-10-4] Toxic substance/chemical improperly stored.Zinc tablets stored next to baking soda in dry storage area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice cooker is soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing.Lid is in handwashing sink.
[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.Cooked ham.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Egg rolls in walk in cooler.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -multiple containers in kitchen
[14-05-4] Cardboard used to line food-contact shelves. -on cook line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen and one tile in lobby
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -beverage container and other items in reach in cooler on cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line wearing a watch and bracelet while preparing food.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -basket strainer above triple sink.
[14-33-4] Food container storage shelves with rust that has pitted the surface over triple sink.
[08B-38-4] Food stored on floor. -cooking oil by fryers. -soy sauce in kitchen
[14-69-4] Ice buildup in reach-in freezer in kitchen
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -cornstarch container in kitchen. Operator corrected.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and reach in freezers in kitchen -top of and shelf underneath oven on cook line
[22-16-4] Reach-in coolers on cook line interior/shelves have accumulation of soil residues.
[08B-12-5] Stored food not covered. -several items in walk in cooler,
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. -operator hung upside down outside.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm. Operator adjusted, 50 ppm.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line touched face and hair then touched cooking equipment on cooks line. Educated operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over celery in walk in cooler -raw chicken over soy sauce buckets in walk in cooler. -raw shell eggs behind prepped vegetables on make table.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand sink by triple sink. Operator provided.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using Time as a Public Health control for cooked noodles, cut cabbage and cooked rice. Stickers were correct, no written plan. Provided Mandarin copy to operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken, cooked noodles and egg rolls in walk in cooler.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -in sugar on dry storage rack
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Red Bull on prep table in kitchen.
[14-11-5] Equipment in poor repair. -gaskets torn on reach in coolers on cook line
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[08B-38-4] Food stored on floor. -oil on floor by front handwash sink and back kitchen area.
[14-69-4] Ice buildup in reach-in freezers in the back of the kitchen and by the front of the kitchen.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar container on dry storage rack -msg container in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and reach in freezers, -filters under the hood suppression system
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -open water bottle in reach in cooler on cook line. -Lactaid in reach in cooler on cook line.
[25-05-4] Single-service articles improperly stored. -spoons at front counter not all in one direction.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed green peppers over washed and cut green peppers in the walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. -in mop bucket by mop sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. -msg in kitchen under prep table.
[41-07-4] Container of medicine improperly stored. -multiple medicine bottles stored next to single service items on cook line.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -microfiber towel covering cooked noodles on prep table -spring rolls stored in container lined with paper menus
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -general tso chicken (71F - Cold Holding); shredded cabbage (52F - Cold Holding), both held less than four hours per operator. Operator moved to walk in cooler for quick chill. Advised operator to use Time as a Public Health control, provided form to operator.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine exceeded over 200 ppm. Operator diluted, 100 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in dish area.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -5 employees working at time of inspection, no food manager onsite.
[31B-03-4] No soap provided at handwash sink. -by dish area.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -2 cooks
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle of yellow liquid by back handwash sink.