456 New Shanghai Restaurant: health inspection history

Jul 13, 2026 Cycle Inspection / Re-inspection

• 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• 10FNot critical 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.
• 09ANot critical Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Jun 17, 2026 Cycle Inspection / Initial Inspection

• 09ANot critical Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 09BNot critical Thawing procedure improper.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• 02BCritical Hot TCS food item not held at or above 140 °F.
• 04KCritical Evidence of rats or live rats in establishment's food or non-food areas.
• 10FNot critical 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.

Apr 21, 2025 Cycle Inspection / Re-inspection

• 09ANot critical Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

Mar 12, 2025 Cycle Inspection / Initial Inspection

• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 05ACritical Sewage disposal system is not provided, improper, inadequate or unapproved.
• 04FCritical Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
• 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• 02ICritical TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.

Nov 27, 2024 Cycle Inspection / Reopening Inspection

No violations listed in this record.

Nov 26, 2024 Cycle Inspection / Reopening Inspection

• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 08CNot critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

Nov 20, 2024 Cycle Inspection / Re-inspection

• 10FNot critical 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.
• 06ACritical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• 02BCritical Hot TCS food item not held at or above 140 °F.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• 10DNot critical Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.

May 7, 2024 Cycle Inspection / Initial Inspection

• 02BCritical Hot TCS food item not held at or above 140 °F.
• 06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• 04MCritical Live roaches in facility's food or non-food area.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.