Li's Hot Wok Chinese Buffet
16400 US Hwy 331 S Ste A3, Freeport, FL 32439 · Permanent Food Service · License 7602190
What drove the grade
Food manager certification expired.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 intermediate (2 fixed on the spot), 5 basic (2 repeats)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Provided establishment with chlorine test strips.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Food bottle and food dish stored in sink near sushi bar. Employee removed items from sink.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Zu Zhu 4-3-21.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometers in multiple cold holding units in kitchen and near sushi bar.
Code 06, Food properly thawed: Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41°F while being thawed under running water.
Thawing- raw shrimp 47°F (3:38-3:48). Employee placed shrimp in walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Chicken in walk in cooler, tuna in walk in freezer and shrimp in upright freezer all stored and not covered.
Repeat violation
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use and stored on cutting board at sushi bar.
Employee placed cloth in laundry.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable in walk in freezer.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.