CHANS RESTAURANT

Name: CHANS RESTAURANT
Address: 842-3 DUNN AVE, JACKSONVILLE, FL, 32218, US
Rating: 86.4

842-3 DUNN AVE, JACKSONVILLE, FL 32218

License #2615115

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

86.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CHANS RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 86.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 21 total violations — 3 critical, 5 major, 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Community reaction

What do locals think?

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

Community pulse