Chef Li
Last inspected: Apr 17, 2026
78
Score
Public records show eight inspections at Chef Li stretching back to 2022. On Apr 17, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to five violations per visit.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited six times.
By comparison, the average Oldsmar facility scores 82, putting Chef Li on the weaker side. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No soap provided at handwash sink. Operator replenished soap during inspection **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked **Corrected On-Site**
31A-09-4
Basic - Cardboard used to line nonfood-contact shelves. Discussed the need to use a non porous material that is easily cleaned to line shelves
14-45-4
78
Dec 30, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys stored on shelf next to food. Operator removed keys and phone **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Container of chicken stored on floor. Operator corrected moved the chicken to gain compliance **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Staff involved in food preparation not wearing a hair restraint. Discussed the importance of of wearing a hair restraint.
13-03-4
86
Mar 18, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Less than 4 hours. Operator placed raw eggs in cooler
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat chicken and lettuce. Operator rearranged eggs to gain compliance. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Strainer in handwashing sink. Operator relocated the strainer to dirty dish area and gained compliance during inspection **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - 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. Cooked pork in walk in freezer not dated with prep and freeze dates.
02C-04-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved employee beverage to gain compliance **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones x2 on prep table. Operator moved employee moved cell phones during inspection to gain compliance. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Stored food not covered. Uncovered cooked shrimp in walk in freezer. Operator covered shrimp during inspection **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all food removed from its original container container.
02D-01-5
50
Dec 12, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach in sanitizer bucket that does not state on the bottle that it is safe for food contact surfaces. The sanitizer bucket was set up, but the 3 compartment sink was not set up yet. Operator has quaternary tablets and refilled sanitizer bucket with proper sanitizer. **Corrected On-Site**
22-48-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (64F - Cold Holding) sitting on cookline for 2 hours. Operator relocated. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Stop blocking handsink near 3 compartment sink. Operator relocated. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer. Provided operator with test strips. **Corrected On-Site**
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for Ming, who has been recently employed. Discussed with the owner.
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of flip top cooler. Operator relocated. Employee wallet on microwave. Operator relocated **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Soy sauce on floor in kitchen. Operator placed soy sauce on top of empty container. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Noodles and sauce not covered in walk in cooler. Operator covered food **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and sprouts above ready to eat cut vegetables in walk in cooler. Operator rearranged food items. **Corrected On-Site**
08B-17-4
45
May 21, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking hand sink. Item moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. Changed out with scoop. **Corrected On-Site**
14-01-5
70
Oct 25, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over dumpling wraps in walk in freezer - manager rearranged food **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Seat in front of hand wash sink in dishwashing area - manager relocated seat . Reviewed hand wash sinks must be accessible at all times **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. - lids stored in hand wash in dish washing area - lids removed - reviewed with manager hand wash sinks are used for washing hands only **Corrected On-Site**
31A-11-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 22 F in slush water - manager adjusted the thermometer **Corrected On-Site**
05-06-4
Intermediate - Spray bottle containing toxic substance not labeled under woks - manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Clean dish ware/utensils stored next to hand wash sink and under paper towels dispenser exposed to splash in back food prep area - manager relocated dishware **Corrected On-Site**
24-27-4
Basic - Unwashed fruits/vegetables( box of peas) stored with ready-to-eat food ( cooked noodles ) in walk in cooler - manager rearranged food **Corrected On-Site**
08B-17-4
52
Jan 24, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
70
Aug 26, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times by cart in front kitchen and by storage container I back kitchen - discussed accessibility of hand wash sinks at all times with manager - manager relocated cart and storage container **Corrective Action Taken**
31A-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public stored on shelf above cooler and microwave at cook line - manager relocated food **Corrected On-Site**
08B-49-4
Basic - Food ( buckets of soy sauce ) stored on floor in back kitchen -Manager relocated food **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled hood filters - soiled bulk food container rollers and sides of containers in dry storage - soiled tray used as storage shelf - soiled floor fan
23-03-4
Basic - Unwashed fruits/vegetables( unwashed sprouts ) stored with ready-to-eat food ( cut peppers) in walk cooler - manager rearranged food . **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name - bulk containers in storage area **Corrected On-Site**
02D-01-5
Basic - Floor soiled/has accumulation of debris at cook line
36-73-4
Basic - Employee personal items ( phone, eye glasses ) stored in or above a food preparation area, food, clean equipment and utensils, or single-service items ( on shelf above cooler at cook line -manager relocated **Corrected On-Site**
40-06-5
64
Frequently Asked Questions
When was Chef Li last inspected?
The most recent health inspection at Chef Li on file is from Apr 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Chef Li?
Across the inspection record, “handwash sink not accessible for employee use” has been cited six times, more than any other issue at Chef Li.
How does Chef Li compare to other restaurants in Oldsmar?
Chef Li most recently scored 78 out of 100, which is lower than the Oldsmar average of 82.
Has Chef Li's inspection record improved over time?
Yes. Recent inspections at Chef Li have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Chef Li means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chef Li inspected?
Based on the inspection history on file, Chef Li is inspected around two times per year on average.
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