DirtyFLRestaurant Inspection Data

MAN LI CHINESE RESTAURANT

8847 Southeast Bridge Road
Florida, 33455
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/17/2024

Inspection #: Visit ID: 8892215

  • 41-07-4:High Priority - Container of medicine improperly stored. Observed Medication and hydrogen peroxide stored over beer in store room. Operator stored properly. Corrected On-Site
  • 14-31-5: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
  • 08A-05-6: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

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8779407

  • 16-55-4: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
  • 08B-38-4: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
  • 22-02-4: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
  • 14-86-1: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
  • 02C-04-5: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
  • 05-06-4: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
  • 08A-20-5: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
  • 41-17-4: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
  • 03B-01-6: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
  • 41-10-4: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
  • 29-42-4: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

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8568729

  • 53B-05-5: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**

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8444596

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 23-24-4: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.
  • 08B-38-4: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.
  • 13-03-4:Basic - Cook with no hair restraint while engaging in food preparation. Cook put hat on. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Door of reach in cooler at cook line unhinged on the top.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under dish machine and triple sink.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 82°F on cook line, Repeat Violation
  • 22-08-4:Basic - Interior microwave has accumulation of black substance/grease/food debris.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at first cooler on cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues dried out sprouts and noodles spread over entire top shelf.
  • 14-05-4:Basic - Soiled Cardboard used to line food-contact shelves on top of chest freezer.
  • 08B-12-5:Basic - Stored raw pork not covered in walk in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line.
  • 12A-20-4: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
  • 08B-27-4:High Priority - Corn starch and cooked rice placed in soiled container next to triple sink.
  • 12A-16-4: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
  • 08B-56-4:High Priority - Pitcher of ice tea and a bottle of wine stored in ice used for drinks at front counter. See stop sale.
  • 08A-05-6:High Priority - Raw pooled eggs stored over tofu at cook line. Cook reversed.
  • 01B-13-4: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.
  • 12A-03-4:Intermediate - Cook washed hands in a sink other than an approved handwash sink. In triple sink.
  • 31A-09-4: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
  • 53B-05-5: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

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8378170

  • 08B-38-4:Basic - Food stored on floor - chicken in walk-in cooler and oil cases at cook line Repeat Violation
  • 10-07-4: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
  • 22-41-4: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**
  • 03A-02-5: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