SHANGHAI RESTAURANT

Name: SHANGHAI RESTAURANT
Address: 5161 JOHN YOUNG PKWY, ORLANDO, FL, 32839, US
Rating: 5.8

5161 JOHN YOUNG PKWY, ORLANDO, FL 32839

License #5808690

🥡 Chinese ℹ️

5.8 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 14 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SHANGHAI RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 5.8 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 October 14, 2026. Across those visits, inspectors documented 100 total violations — 24 critical, 10 major, 66 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on October 14, 2026 shows 14 observation rows: 4 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

100

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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

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Community reaction

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Community pulse

Would you eat here?

SHANGHAI RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw beef over cooked chicken wings and pork.
[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. Handle from pot stored inside rice. Operator removed.
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in raw shrimp at reach in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in white chest freezers.
[25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Menus stored in bathroom operator removed.
[22-16-4] Walk -in cooler interior/shelves have accumulation of soil residues.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour in container underneath prep table.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you plastic bags with pork in reach freezer. Black garbage bag used to cover fried rice by walk in cooler
[08B-38-4] Food stored on floor. 2 cases of oil stored on the floor by cooks line.
[08B-54-4] Uncovered food stored near sink exposed to splash. Marinated pork in big open pot not covered by hand sink and 3 compartment sink.
[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 vegetables in stand up reach in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Menus used to line cooked chicken and wings in reach in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles in walk in cooler held over 24 hours per operator.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Cart next to stove.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dish area
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Single use items...cups and other items.
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water handle on sink located next to triple sink.
[08B-19-4] Food contaminated by unsanitized equipment or utensil. See stop sale. Cooked chicken wings stored in in raw chicken box. Located in walk-in cooler.
[08B-38-4] Food stored on floor. Cases of oil .
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cleavers stored between prep table. Management removed.
[36-62-4] Light not functioning. Over dry storage
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower prep tables
[33-16-4] Open dumpster lid.
[25-32-4] Reuse of single-service or single-use articles. Raw chicken box to store cooked food
[35B-13-4] Screening is not 16-mesh to the inch.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On the counter of wok station. Management removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Ingredients bin with sugar and other items. Management added names
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cross contamination cooked food in raw chicken box
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bags with chicken. Management changed bags.
[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 over beef in up right reaching freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food grinder
[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.

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. -under fryer
[14-11-5] Equipment in poor repair. Chest freezer lid covered in duct tape, gasket torn, exterior rust/seal chipping
[14-38-4] Food storage container/container lid cracked or broken. Cracked lid on dry rice container
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In all chest freezers and white freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep tables. Operator removed
[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. Starch container. Immediately removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in first cooler at cook line
[25-05-4] Single-service articles improperly stored. Cases of to go bags and containers stored in bathroom. Operator immediately removed
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Plantain over cooked noodles in walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. -Starch, and Flour containers. Operator immediately labeled
[41-07-4] Container of medicine improperly stored. On top of bucket of dry rice. Operator Immediately removed
[14-31-5] Nonfood-grade bags used in direct contact with food. On pork and other items in chest freezers
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice in walk in cooler
[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 over raw beef. In white freezer
[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. -Cut cabbageout at room temperature for 30 minutes. Advised to add to time plan
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink. Operator immediately corrected