SHANGHAI 818

Name: SHANGHAI 818
Address: 7860 GLADES RD STE 105, BOCA RATON, FL, 33434, US
Rating: 62

7860 GLADES RD STE 105, BOCA RATON, FL 33434

License #6009782

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

62 Grade F / 100

Failing Health Score

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Quick take

SHANGHAI 818 in BOCA RATON currently holds an InspectFL Health Score of 62 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 45 total violations — 13 critical, 14 major, 18 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 27, 2026 shows 23 observation rows: 2 critical, 5 major, and 16 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: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[14-01-5] Bowl or other container with no handle used to dispense food.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Old food debris on door handles in kitchen
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Pots and pans being stored outside under canopy but not protected
[29-09-4] Faucet/handle missing at plumbing fixture. Missing faucet handles on three compartment sink, no faucet handles.
[51-13-4] No Heimlich maneuver/choking sign posted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No thermometer
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour and sugar containers not labeled in kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No handwashing paper towels at handwashing sink in kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents full of dust in kitchen
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over raw vegetables in walk in cooler. Manager moved eggs to the bottom
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen hanging down ready to fall
[08B-12-5] Stored food not covered. In walk in cooler cooked ribs and cooked pork not covered
[08B-38-4] Food stored on floor. Case of cooked chicken on floor in kitchen. Employee picked up case
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Box of shrimp on the floor in walk in cooler. Manager picked up box

Disposition: Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. 1 can Water chestnuts dented to seam of can.
[05-08-4] No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
[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. Not available at time of inspection.
[16-20-4] Faucet at three-compartment sink does not reach all compartments. Faucet and handles have been removed.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper over clean dishes and fried noodles by cook line.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed Raw chicken stored and in direct contact with thank you to go bags. Garbage bag covering and in direct contact with cooked won tons. Educated operator on proper food storage bags and containers.
[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 pork wonton, cooked chicken quarters made 8/9 not date marked at walk in cooler. Advised operator to date mark products.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw fish at white reach in cooler by back door. Operator stored products properly.
[29-09-4] Faucet/handle missing at plumbing fixture. Missing faucet and handles at three compartment sink.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter at cook line: rehydrated mushrooms (71F - hot Holding); pooled eggs (79F - Hot Holding) Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour. Time control procedure emailed to operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (69F - Cold Holding); cooked broccoli (60F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour. Time control procedure emailed to operator.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over fully cooked beef, both products not in commercial packaging at reach in freezer by entrance to kitchen , raw shell egg whites over tomatoes at flip top cooler by back door. Raw chicken and raw fish over bok choy white reach in cooler by back door. Operator stored all products properly.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled at cook line. Advised operator to label all chemicals.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. on counter: pork wonton (113F - Cooling) at 2:13; cooling since 1:58 - 103F at 2:45 At current rate of cooling product will not reach 70F within 2 hours. Advised operator to place in reach in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed Hydrogen peroxide on top of oven by entrance to kitchen. Operator stored chemicals properly.

Community reaction

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