9537 Sutphin Boulevard
Queens, NY 11435
(718) 739-0158
Current Inspection Grade: B
At A Glance
Shanghai Restaurant has an average score of 17.75 from 4 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Shanghai Restaurant may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
12/15/2022 | Cycle Inspection / Initial Inspection | Score: 10 | A
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
01/31/2022 | Cycle Inspection / Re-inspection | Score: 18 | B
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
08/18/2021 | Cycle Inspection / Initial Inspection | Score: 18 | Not Graded
- (Critical) Food worker does not wash hands thoroughly after using the toilet, coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
12/16/2019 | Cycle Inspection / Re-inspection | Score: 25 | B
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Wiping cloths soiled or not stored in sanitizing solution.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Hot food item not held at or above 140º F.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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