MAN LI CHINESE RESTAURANT
8847 SE BRIDGE RD, Hobe Sound FL 33455 · 561-699-7886
Last inspected Aug 13, 2026 · 9 visits since July 2023
DEC 24
OCT 25
OCT 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 21 points off where it started.
Raw chicken over raw pork, not properly separated from each other, in walk in cooler based upon minimum required cooking temperature. Operator removed pork.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025087763 | Dec 13, 2025 | Jan 14, 2026 | $960 |
| 2--2023040749 | Jul 13, 2023 | Aug 9, 2023 | $200 |
| 2--2017031671 | Jun 22, 2017 | Aug 3, 2017 | $400 |
Inspection history
9 visits, newest first
Aug 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Observed paper towel on top of cooked kitchen in walkin refrigerator.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken above raw beef in walk-in not all products commercially packaged. Operator removed the raw beef
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under 3 compartment sink
Slicer surface soiled with food debris.
Show the remaining 6 findings ▾
Bowl or other container with no handle used to dispense food. Observed metal bowl in bag of rice. By walkin refrigerator. Operator removed.
Cardboard used to line food-contact shelves. Observed noodles in cardboard box. Operator removed
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed plywood on speed rack with noodles on top in walkin cooler.
Food stored on floor. Observed raw chicken on floor under 3 compartment sink. Operator placed on shelf.
In-use wet wiping cloth/towel used under cutting board. Observed at flip top refrigerator. Operator removed.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork defrosting in3 compartment sink at room temperature.
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Employee washed hands with no soap. Cook washed his hands in triple sink, without soap after handling raw chicken and starting to prep crab Rangoon's. Cook went to wash his hands in hand sink with soap.
Raw chicken over raw pork, not properly separated from each other, in walk in cooler based upon minimum required cooking temperature. Operator removed pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 53F, Noodles 60F, cooked yesterday removed from walk in cooler 1 hour ago and left out on cook line. Operator placed items in walk in cooler. At the end of inspection rice is 43F, noodles 51F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (100F-109F - Hot Holding), operator stated chicken was cooked 30 minutes ago and left on stove turned off. Operator reheated chicken to 178F for further hot holding.
Employee washed hands in a sink other than an approved handwash sink. Cook washed his hands in triple sink, without soap after handling raw chicken and starting to prep crab Rangoon's. Cook went to wash his hands in hand sink with soap.
Food-contact surface on can opener soiled with food debris, mold-like substance or slime.
Buildup of food debris/soil residue on equipment door handles all coolers on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 72F on cook line. Operator discarded water.
Raw chicken stored on floor in front of triple sink. Operator placed chicken on triple sink.
Time/temperature control for safety food thawed in an improper manner. Raw pork in standing water thawing.
Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator placed in sanitizer container.
Oct 13, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Cooked vegetable egg rolls stored and in direct contact with paper towels at walk in cooler. Advised operator to remove paper towels and use only food safe materials such as parchment paper or deli paper.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork over duck sauce at walk in cooler. Operator stored products properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw pork at walk in freezer. Operator stored products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (130F - Hot Holding) Observed in steam well on cook line. Operator returned to stove to reheat to 165+F, rechecked 184F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. smoker box: pork (111F - Cooling) at 1:48; cooling since 1:18 - 102F at 2:15 At current rate of cooling product will not reach 70F within 2 hours. Operator moved product to walk in cooler.
Handwash sink used for purposes other than handwashing. Observed Rice cooker lid in hand wash sink by triple sink. Operator removed lid.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked vegetable egg rolls made 10/8 no date mark at walk in cooler.
Clean utensils or equipment stored in dirty drawer or rack. Clean mixing bowls stored on rack that an accumulation of oil residue and black mold like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on flip top cooler.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance of kitchen.
Food stored on floor. Corn starch stored on floor at cook line, duck sauce stored on floor at walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line reach in coolers - soiled with food debris and oil residue.
Time/temperature control for safety food thawed in an improper manner. Ground pork and chicken thawing on counter by triple sink.
Oct 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pooled raw shell eggs over sliced vegetables at reach in cooler on cook line. Operator stored products properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw ground pork over raw shrimp and raw pork ribs at walk in freezer. All products not in commercial packaging. Educated operator on proper storage procedures and advised operator to store all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (44F - Cold Holding); cooked vegetable egg rolls (44F - Cold Holding) Observed in walk in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed products in walk in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (131F - Hot Holding) Observed in hot well on cook line. Per operator, out of temperature for approximately 45 minutes. Operator placed back on stove to reheat to 165+F.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Food stored on floor. Cooking oil and corn starch stored on floor at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. At both flip top cooler shelves on cook line.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Container of medicine improperly stored. Observed Medication and hydrogen peroxide stored over beer in store room. Operator stored properly.
Nonfood-grade bags used in direct contact with food. Observed Dumplings stored in shopping to go bag at chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork over duck sauce, Raw chicken over chili oil at walk in cooler. Raw chicken over vegetable spring rolls at walk in freezer. Bot products not in commercial packaging. Operator stored all products properly.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Observed: Non-food grade paper/paper towel used as liner for food container. Observed Paper towel covering chicken at reach in cooler. Operator removed paper towel. Linen napkin covering cocked chicken at walk in cooler. Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw beef, raw chicken over raw pork at walk in freezer. All products not in commercial packaging. Raw chicken over raw pork at walk in cooler. Sent safe storage chart to operator. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (121F - Hot Holding) Observed at steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned product to stove, rechecked 190F reheating. Priority: High Priority
Observed: Toxic substance/chemical improperly stored. Observed Peroxide on flip top cooler. Prescription medications over clean sheet pans. Operator stored all properly. Priority: High Priority
Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose Bibb on back dock. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed heavy Oil like residue on can opener blade. Operator removed can opener to clean. probe thermometer has heavy soil of oil like residue. Priority: Intermediate
Observed: Operator is not properly tracking/marking the number of days ready-to-eat, time/ temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Cooked chicken in freezer made 8/21 not date marked. Advised operator to date mark cooked chicken. Priority: Intermediate
Observed: Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated in ice water. Inspector- 32F Operator- between 0-220F Priority: Intermediate
Observed: Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Advised operator to label all chemicals. Priority: Intermediate
Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in threecompartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator, ran machine again. 50ppm chlorine sanitizer. Priority: Basic
Observed: Food stored on floor. Cooking oil on floor in kitchen. Reference: 3-305.11(A)(3), (B) and (C) FC: (A) Except as specified in Paragraphs (B) and (C) of this section, food shall be protected from contamination by storing the food: (3) At least 6 inches above the floor. (B) Food in packages and working containers may be stored less than 6 inches above the floor on case lot handling equipment as specified under Section 4-204.122. (C) Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Priority: Basic
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 7.20.22
Dec 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority3 Intermediate13 Basic
Show 22 findings ▾
Cook washed hands with no soap in triple sink. Cook went to wash his hands with soap in hand sink.
Corn starch and cooked rice placed in soiled container next to triple sink.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook returning from outside starting to wrap food, without washing hands first. Cook washed his hands.
Pitcher of ice tea and a bottle of wine stored in ice used for drinks at front counter. See stop sale.
Raw pooled eggs stored over tofu at cook line. Cook reversed.
Stop Sale issued due to food not being in a wholesome, sound condition. Pitcher of ice tea and a bottle of wine stored in ice used for drinks at front counter. See stop sale.
Cook washed hands in a sink other than an approved handwash sink. In triple sink.
Handwash sink not accessible for employee use at all times. Hand sink next to dish machine contains a tray. Hand sink next to cook line contains utensils and a pot. Operator removed.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 7.20.22
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles all handles on cook line on reach in cooler microwave and walk in cooler and freezer.
Containers of soy sauce stored on floor next to triple sink. Vegetables and 4 containers of raw pork stored on the floor in walk in cooler.
Cook with no hair restraint while engaging in food preparation. Cook put hat on.
Equipment in poor repair. Door of reach in cooler at cook line unhinged on the top.
Floor soiled/has accumulation of debris under dish machine and triple sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 82°F on cook line,
Interior microwave has accumulation of black substance/grease/food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers at first cooler on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues dried out sprouts and noodles spread over entire top shelf.
Soiled Cardboard used to line food-contact shelves on top of chest freezer.
Stored raw pork not covered in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses at cook line.
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator to switch to 3 compartment sink;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork ribs (49F - Cold Holding); Eggrolls (49F - Cold Holding);in reach in cooler #1 at cook line Operator stated food not prepared today; food out of temperature for approximately 2 hours; food moved to different cooler;
Food stored on floor - chicken in walk-in cooler and oil cases at cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit- at 122 in steam table; operator discarded
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.