What is Shanghai On Elm's health inspection score?

Shanghai On Elm has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shanghai On Elm last inspected?

Shanghai On Elm was last inspected on December 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shanghai On Elm have?

Shanghai On Elm has 29 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shanghai On Elm safe to eat at?

Shanghai On Elm has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Shanghai On Elm serve?

Shanghai On Elm serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Shanghai On Elm

Name: Shanghai On Elm
Address: 700 ELM ST, Cincinnati, 45202
Rating: 84

700 ELM ST, Cincinnati

Last Inspected: 12/29/2025

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0Good

American•N/A

Ranked #483 of 533 in N/ABetter than 22% of american restaurants

Declining

4 inspections

Last: Dec 29, 2025

high confidence

Directions Order

Inspections

25%

Clean Rate

7.3

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

-9 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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700 ELM ST, Cincinnati, FL 45202

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Violation Timeline

Jun 2024

1 inspections

8 basic

Jun

Feb 2025

1 inspections

10 basic

Oct 2025

1 inspections

Oct

Dec 2025

1 inspections

11 basic

Inspection History

4 records on file

4 Routine

Dec 25

Routine InspectionLatest

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
3.2(L)3.2(L) - Linens and napkins - Use Limitation−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
3701-21-223701-21-22 - Food Choking Standards−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2

Base deductions−22 pts

Oct 25

Routine InspectionClean

No violations

100/100inspection score

Feb 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
3.4(C)3.4(C) - Thawing TCS−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2

Base deductions−20 pts

Jun 24

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

3.4(C)3.4(C) - Thawing TCS−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
6.1(J)6.1(J) - Facilities: Heating, ventilating, and air conditioning system vents−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.2(D)3.2(D) - Food Storage containers−2

Base deductions−16 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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