Shanghai Club
Last inspected: Feb 26, 2026
74
Score
The most recent inspection for SHANGHAI CLUB, located at 3434 W Anthem Way in Phoenix, AZ, on February 26, 2026, resulted in a moderate risk classification with a score of 74. This inspection identified three major violations concerning hand drying provision, date marking for ready-to-eat time/temperature control for safety food, and cooling methods. Across six scored inspections, SHANGHAI CLUB has historically maintained a mostly low-risk profile.
6
Inspections
0
Critical latest
3
Major latest
0
Minor latest
Inspection History
Feb 26, 2026
Routine
3 major violations. 3 corrected on site.
74
Oct 6, 2025
Routine
1 major violation. 1 corrected on site.
90
Jul 2, 2025
Routine
1 major violation. 1 corrected on site.
90
Mar 17, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
82
Nov 25, 2024
Routine
1 minor violation. 1 corrected on site.
95
Jul 25, 2024
Routine
1 critical violation. 2 major violations. 3 corrected on site.
70
Violations — Feb 26, 2026 Inspection
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towel available at hand wash sink at bar area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager put paper towels at the hand wash sink at time of inspection
6-301.12
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed fried chicken in walk-in cooler date marked on 02/19/2026 which was 8th days prior to inspection. Manager stated the fried chicken was prepared 2 days prior to inspection and employee forgot to put the new time tag on it. Also observed two bags of cooked BBQ pork and three bags of cooked dumpling without date marking in the walk-in cooler. Manager stated the BBQ pork and cooked dumplings were taken out from freezer 24 hours prior to inspection. Reviewed the date marking parameters with manager. Manager put proper date marks on fried chicken, cooked BBQ, and cooked dumplings at time of inspection
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked shrimp cooling in top of prep cooler with internal temperature of 95*F, manager stated the shrimp was cooked about 1 hour prior to inspection. Reviewed the cooling methods with manager. Manager moved the cooked shrimp for fast cooling at time of inspection
3-501.15(A)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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