CHANS RESTAURANT

Name: CHANS RESTAURANT
Address: 842-3 DUNN AVE, JACKSONVILLE, FL, 32218, US
Rating: 25.4

842-3 DUNN AVE, JACKSONVILLE, FL 32218

License #2615115

🥡 Chinese ℹ️

25.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 23, 2026 · 17 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHANS RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 25.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 83 total violations — 10 critical, 11 major, 62 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 2, 2023

The latest inspection on October 23, 2026 shows 17 observation rows: 2 critical, 2 major, and 13 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CHANS RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken in metal bowl thawing at ambient air temperature in standing water. Operator moved under sink and running water.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee using bare hands to move cooked noodles from metal bowl to plastic container.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean metal mixing bowls stored under hand wash sink, not inverted or covered.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink clean metal bowls stacked while wet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee dump water out of metal bowls from cooking food directly into hand wash sink.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Cookline hood system with grease build up on metal encasing.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior side wall of bulk ice bin.
[08B-38-4] Food stored on floor. On cookline and in walk in cooler, sauce containers stored on the floor.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to repair walk in cooler door gasket.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard utilized in multiple locations on prep spaces of the cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in lunchbox stored in walk in cooler over cooked shrimp for customers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Large ice build up in walk in freezer on floor under compressor.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw chicken stored over box of ready to eat pork rolls. Employee relocated the raw chicken. In the walk in freezer, raw chicken over cooked ready to eat pork. Neither commercially packaged. Rearranged storage levels.
[14-20-4] Ripped/worn tin foil used as shelf cover. Ripped tin foil lining bottom shelf of prep table at the pass through window.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk rice container with scoop handle in contact with the rice.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves with debris build up.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired employee food handler training from 09/2026.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. At cook line cardboard used as divider between steam table and reach-in cooler. At cook line, cardboard used to line upper shelf. At cook line, knife stored in cardboard wrap.
[08B-38-4] Food stored on floor. In walk-in freezer, case of sweet and sour chicken stored on floor. At prep area, container of soy sauce stored on floor.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At prep area, scoops in bulk msg and rice containers have handle touching products.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line by fry station, exterior of microwave has build up at handle area. At cook line, multiple hood filters have grease build up. At end of cook line, multiple shelf liners soiled with food residue/stains. At steam table, lower shelf soiled. At prep area, exterior of build rice containers soiled. At back kitchen area, slides on speed rack with sheet pans have build up. At pass thru, side of shelves with condiments has grease build up. At ice machine, vents on front of unit have dust build up.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At prep area, employee cutting mushrooms with dirt visible on mushrooms.
[22-16-4] Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, shelves have build up of mold-like substance.
[25-32-4] Reuse of single-service or single-use articles. At prep area, employee cutting mushrooms and placing them back in box. At pass thru area, cardboard boxes reused for fortune cookies and plastic forks.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At cook line, styrofoam boxes on top shelf not inverted.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves have rust. Lower shelves at end of cook line have rust.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored over case of tofu.
[31A-11-4] Handwash sink used for purposes other than handwashing. At drink station, handwash sink used as dump sink as evidenced by ice in sink.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employee training certificates expired 8/25/2025. Establishment has one in date certificate.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at end of dish table, no hot water. Operator turned hot water on.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At cook line, door handles in flip top reach-in cooler have build up on underside.
[14-45-4] Cardboard used to line nonfood-contact shelves. At rice cooking area, cardboard used to line lower shelves under rice cookers/holders. At cook line above flip top reach-in cooler, knife held in cardboard sleeve.
[14-11-5] Equipment in poor repair. At cook line, gasket on glass door reach-in cooler torn.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryers has grease build up. In kitchen, multiple ac vents have dust build up.
[08B-38-4] Food stored on floor. At cook line, 2 cases of oil stored on floor. In walk-in freezer, open case of raw shrimp stored on floor. At prep area, container of salt stored on floor.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At prep area, scoop in grey bulk rice container has handle touching product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, exterior of red microwave has build up of residue on front. At cook line, side of fryer next to wok station has grease build up. At end of cook line, plastic shelf liners soiled with food residue. At prep area, lids on bulk containers soiled with food residue.
[29-08-4] Plumbing system in disrepair. In kitchen at handwash sink at end of dish table, no cold water when turned on.
[02D-01-5] Working containers of food removed from original container not identified by common name. In prep area, bulk salt container not labeled.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked raw shell eggs, handled pot handle and wok scoop without washing hands and changing gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored over container of sauce.
[31A-11-4] Handwash sink used for purposes other than handwashing. In kitchen at end of dish table, 2 lids for rice cookers stored on sink. Employee moved.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employee training certificates expired 8/25/2025

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In ice machine, side panel and top of interior have black mold-like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. At end of cook line, plastic togo cup in container of soy sauce.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At cook line, handles on flip top reach-in cooler have build up.
[14-45-4] Cardboard used to line nonfood-contact shelves. At cook line, cardboard used as dividers and to line shelves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, drink with no lid or straw stored on prep table.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 3 food handlers in kitchen with no hair protection.
[14-11-5] Equipment in poor repair. Ice machine front has surface in disrepair, not smooth and easily cleanable.
[08B-38-4] Food stored on floor. At cook line, pot of oil stored on floor. At drink station, 2 buckets of ice stored on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At end of cook line, plastic shelf liners soiled. At prep area, exterior of multiple bulk containers have soiled exteriors. At end of cook line, exterior of microwaves soiled. At drink station, top of lid for ice bin has black mold-like substance. In prep area, lower shelves soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At cook line, stacks of styrofoam boxes on top shelf not inverted.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of mushrooms stored on top shelf above cooked items. Case of oranges stored above pan of cream cheese.
[02D-01-5] Working containers of food removed from original container not identified by common name. In prep area, bulk container, identified as salt, not labeled. Operator labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At fry station reach-in cooler, pans of raw chicken stored over spring rolls. Operator moved chicken to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, cooked shrimp (53F - Cold Holding); ham (57F - Cold Holding). Both items in pans sitting on top of other pans, above chill line.

Disposition: Met Inspection Standards
[14-45-4] Cardboard used to line nonfood-contact shelves. At cook line, cardboard used as dividers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, drink with no lid or straw stored on shelf above prep,table. Operator moved drink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, multiple personal food items stored on top shelf, not segregated or labeled.
[13-03-4] Employee with no hair restraint while engaging in food preparation. At arrival for inspection, 2 employees on cook line with no hair protection. Employees put on hats.
[14-11-5] Equipment in poor repair. Ice machine front has surface in disrepair, not smooth and easily cleanable.
[08B-38-4] Food stored on floor. At cook line, container of oil and 2 containers with sauce stored on floor.
[10-08-5] Ice scoop handle in contact with ice. In ice machine, ice scoop laying on ice with handle touching ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At end of cook line, plastic shelf liners soiled. At prep area, lids on msg and sugar bulk containers have build up. At ice machine, front filter covers have dust build up.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At cook line, stacks of styrofoam boxes on top shelf not inverted.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of oranges stored over washed broccoli and case of peppers stored over cooked beef. Operator moved unwashed produce to bottom shelf.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, shelves have build up of residue and mold-like substance.
[41-07-4] Container of medicine improperly stored. In prep area, bottle of NyQuil stored on shelf above prep table. Operator moved.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, cooked egg rolls prepared yesterday per manager, not dated.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Ice machine front has surface in disrepair, not smooth and easily cleanable.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelf of togo boxes above cook line reach-in cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, multiple personal foods not segregated.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On lower shelf at storage area, grinder exterior has build up. At storage area on top shelf, multiple plastic lids and containers have build up on exterior. Bulk rice container exterior soiled.
[25-32-4] Reuse of single-service or single-use articles. Multiple egg crates reused throughout kitchen. Cardboard eggroll box reused to hold plastic forks at pass thru window.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Togo boxes not stored inverted.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At triple sinks, shrimp thawing in standing water.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Multiple shelves in walk-in cooler have build up.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at pass thru stuffed paper ticket in back pocket, the handled food containers without washing hands and changing gloves.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, plastic containers and plastic wrapped raw chicken stored over bagged cooked pork.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls of ice machine has black staining.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink by dish area, package of pork thawing in sink. Employee removed.
[11-26-1] 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. One employee present, hired 2 days, I proof of employee responsibility.