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Licensee
Name:
SHANG HAI CHINESE FOOD RESTAURANT
License Number:
SEA5202358
Rank:
Seating
License Expiration Date:
06/01/2027
Primary Status:
Current
Secondary Status:
Active
Location Address:
8585 SW SR 200 STE 12 OCALA, FL 34481
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/17/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
8
2
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Food stored on floor.
Noodles stored in plastic container stored on floor across from walk-in cooler. Manager placed noodles on shelf. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Item stored in reach-in cooler across from cook line: noodles (45F - Cooling). Manager stated noodles cooked the previous day.
High Priority - 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.
Item stored in reach-in cooler across from cook line: noodles (45F - Cooling). Manager stated noodles cooked the previous day.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen, put on gloves and began handling broccoli in kitchen without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee rang in order on register then proceeded to put chicken in fryer without washing hands. Employee washed hands and put on gloves. **Corrective Action Taken**
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Rice being stored in Publix container on shelf next to back door.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs stored over cooked shrimp in reach-in cooler across from cook line. Employee placed eggs on bottom shelf.
Raw shrimp stored over soy sauce in walk-in cooler. Manager placed shrimp on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - 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 stored over raw beef in reach-in freezer across from three compartment sink. Employee moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - 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.
Egg rolls stored on prep table next to cook line fryers. Manager stated egg rolls placed out at 11:00 am.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cut cabbage stored in walk-in cooler. Manager stated cabbage prepared the previous morning.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
