SHANGHAI 18 KOSHER ASIAN CUISINE

Name: SHANGHAI 18 KOSHER ASIAN CUISINE
Address: 5650 STIRLING RD STE 8 - 9, HOLLYWOOD, FL, 33021, US
Rating: 85.3

5650 STIRLING RD STE 8 - 9, HOLLYWOOD, FL 33021

License #1624635

🥡 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

SHANGHAI 18 KOSHER ASIAN CUISINE in HOLLYWOOD 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 3 inspections on record from Florida DBPR, with the most recent inspection on February 10, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 10 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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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

September 10, 2025

The latest inspection on February 10, 2026 shows 11 observation rows: 4 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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: Inspection Completed - No Further Action
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu at front counter missing indicator for raw/undercooked items.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between fliptop units at make line. Manager removed.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after using cell phone without washing hands first. Reviewed procedures with manager and employee washed hands.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sushi sanitizer bucket reading less than 50ppm chlorine. Employee remade to 100ppm chlorine.
[31A-09-4] Handwash sink not accessible for employee use at all times. 1) Hand sink in back prep area blocked by empty container and pan lid. Manager removed to allow access. 2) Bowl of water in sushi bar hand sink. Employee removed.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On bottom shelf in walk in cooler, raw prepped chicken over raw prepped beef. Manager rearranged for proper separation.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[08B-38-4] Food stored on floor. Fryer oil and containers on floor around kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, containers or raw chicken and pooled raw shell eggs above cooked egg rolls and dumplings. Manager rearranged for proper separation.
[08B-32-4] Food being prepared outside. Employee trimming raw broccoli outside of back door. Discussed safe food preparation practices with manager and employee moved inside.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk in cooler, containers of raw chicken and pooled raw shell eggs above boxes of tomatoes and peppers. Manager rearranged for proper separation.

Disposition: Warning Issued
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at front counter hand wash sink
[31A-09-4] Handwash sink not accessible for employee use at all times. Front counter hand wash sink blocked by rice cooker. Operator made accessible
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice on TPHC. Sushi rice time marked. Operator unable to provide written plan at time of inspection. Provided to operator
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance not labeled, operator labeled mistolin
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored above cooked egg rolls in cook line reach in freezer. No items in original packaging. Operator reorganized
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish items on sushi menu not identified. Discussed with operator
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for any employees
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves raw/undercooked fish for sushi. No consumer advisory posted. Provided to operator. Operator printed and posted
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg roll (62F); cooked chicken (60F) being held at room temperature for approximately 2 hours. Items not prepared or portioned today. Operator moved to walk in cooler

Community reaction

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