SHIBAIWEI SEAFOOD RESTAURANT

2026-04-04: Pre-permit (Operational) / Re-inspection

Score: 37. Violations were cited in the following area(s).

• Critical: 02B — Hot TCS food item not held at or above 140 °F.
• Critical: 02G — 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.
• Critical: 03B — Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
• Critical: 06A — 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.
• Not Critical: 10D — 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.
• Not Critical: 10F — 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.