Man Li Chinese Restaurant
Last inspected: Feb 27, 2026
35
Score
Going back to 2022, Man Li Chinese Restaurant has 10 inspections in the public record. The most recent visit was on Feb 27, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to seven violations.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited two times.
That's lower than the typical Hobe Sound restaurant, which scores around 78. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
35
Oct 13, 2025
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
30
Oct 7, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Dec 17, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed Dumplings stored in shopping to go bag at chest freezer. **Corrected On-Site**
14-31-5
High Priority - Container of medicine improperly stored. Observed Medication and hydrogen peroxide stored over beer in store room. Operator stored properly. **Corrected On-Site**
41-07-4
64
Sep 17, 2024
Routine - Food
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
High Priority - 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. **Corrected On-Site** Priority: High Priority
14-86-1
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
08A-20-5
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. **Corrected On-Site** Priority: High Priority
03B-01-6
High Priority - Observed: Toxic substance/chemical improperly stored. Observed Peroxide on flip top cooler. Prescription medications over clean sheet pans. Operator stored all properly. **Corrected On-Site** Priority: High Priority
41-10-4
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
29-42-4
Intermediate - 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.**Corrective Action Taken** **Corrective Action Taken** Priority: Intermediate
22-02-4
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
02C-04-5
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
05-06-4
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
41-17-4
Basic - Observed: Food stored on floor. Cooking oil on floor in kitchen. **Corrected On-Site** **Repeat Violation** 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
08B-38-4
Basic - 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. **Corrected On-Site** Priority: Basic
16-55-4
29
Dec 15, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2023-12-15: Expired **Time Extended**
53B-05-5
90
Dec 7, 2023
Routine - Food
6 critical violations. 3 major violations. 13 minor violations.
View 22 violations
High Priority - Raw pooled eggs stored over tofu at cook line. Cook reversed.
08A-05-6
High Priority - Pitcher of ice tea and a bottle of wine stored in ice used for drinks at front counter. See stop sale.
08B-56-4
High Priority - 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. **Corrected On-Site**
12A-16-4
High Priority - Corn starch and cooked rice placed in soiled container next to triple sink.
08B-27-4
High Priority - Cook washed hands with no soap in triple sink. Cook went to wash his hands with soap in hand sink. **Corrected On-Site**
12A-20-4
High Priority - 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.
01B-13-4
Intermediate - Cook washed hands in a sink other than an approved handwash sink. In triple sink.
12A-03-4
Intermediate - 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. **Corrected On-Site**
31A-09-4
Intermediate - 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
53B-05-5
Basic - Cook with no hair restraint while engaging in food preparation. Cook put hat on. **Corrected On-Site**
13-03-4
Basic - 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.
08B-38-4
Basic - 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.
23-24-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line.
21-12-4
Basic - Stored raw pork not covered in walk in cooler.
08B-12-5
Basic - Soiled Cardboard used to line food-contact shelves on top of chest freezer.
14-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues dried out sprouts and noodles spread over entire top shelf.
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at first cooler on cook line.
12B-13-4
Basic - Interior microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 82°F on cook line, **Repeat Violation**
10-07-4
Basic - Floor soiled/has accumulation of debris under dish machine and triple sink.
36-73-4
Basic - Equipment in poor repair. Door of reach in cooler at cook line unhinged on the top.
14-11-5
16
Jul 13, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - 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; **Corrective Action Taken**
22-41-4
High Priority - 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; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at 122 in steam table ; operator discarded **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Food stored on floor - chicken in walk-in cooler and oil cases at cook line **Repeat Violation**
08B-38-4
67
Apr 12, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (55F - Cold Holding) in the kitchen by handwash sink; as per operator food not prepared or portioned today; food out of temperature for less than 30 minutes; food moved to walk-in cooler **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (166F - Hot Holding); in steam table Operator stated that soup cooked earlier and placed in steam table; steam table not hot enough ; operator moved food to the stove to reheat to 165 F **Corrective Action Taken**
03B-01-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
22-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at 110 F in steam table ; Operator removed utensils **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Food stored on floor- cases of oil and buckets of chicken at cook line ; Operator stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
64
Sep 19, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
58
Frequently Asked Questions
When was Man Li Chinese Restaurant last inspected?
The most recent health inspection at Man Li Chinese Restaurant on file is from Feb 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Man Li Chinese Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Man Li Chinese Restaurant.
How does Man Li Chinese Restaurant compare to other restaurants in Hobe Sound?
Man Li Chinese Restaurant most recently scored 35 out of 100, which is lower than the Hobe Sound average of 78.
Has Man Li Chinese Restaurant's inspection record improved over time?
No. Recent inspections at Man Li Chinese Restaurant have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Man Li Chinese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Man Li Chinese Restaurant inspected?
Based on the inspection history on file, Man Li Chinese Restaurant is inspected around three times per year on average.
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