MAN LI CHINESE RESTAURANT

Name: MAN LI CHINESE RESTAURANT
Address: 8847 SE BRIDGE RD, HOBE SOUND, FL, 33455, US
Rating: 73.3

8847 SE BRIDGE RD, HOBE SOUND, FL 33455

License #5301258

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MAN LI CHINESE RESTAURANT in HOBE SOUND currently holds an InspectFL Health Score of 73.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 27, 2026. Across those visits, inspectors documented 31 total violations — 12 critical, 5 major, 14 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 27, 2026 shows 11 observation rows: 4 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw pork in standing water thawing.
[22-02-4] Food-contact surface on can opener soiled with food debris, mold-like substance or slime.
[23-24-4] Buildup of food debris/soil residue on equipment door handles all coolers on cook line.
[12A-20-4] Employee washed hands with no soap. Cook washed his hands in triple sink, without soap after handling raw chicken and starting to prep crab Rangoons. Cook went to wash his hands in hand sink with soap.
[08B-38-4] Raw chicken stored on floor in front of triple sink. Operator placed chicken on triple sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator placed in sanitizer container.
[03B-01-6] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit 72F on cook line. Operator discarded water.
[08A-20-5] Raw chicken over raw pork, not properly separated from each other, in walk in cooler based upon minimum required cooking temperature. Operator removed pork.
[03A-02-5] 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.
[12A-03-4] 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 Rangoons. Cook went to wash his hands in hand sink with soap.

Disposition: Administrative complaint recommended
[02C-02-5] 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.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ground pork and chicken thawing on counter by triple sink.
[24-06-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed Rice cooker lid in hand wash sink by triple sink. Operator removed lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line reach in coolers - soiled with food debris and oil residue.
[08A-17-6] 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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At rear entrance of kitchen.
[40-06-5] 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.
[14-86-1] 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.
[03B-01-6] 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
[03D-15-4] 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.
[08A-05-6] 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.
[08B-38-4] Food stored on floor. Corn starch stored on floor at cook line, duck sauce stored on floor at walk in cooler.

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