Chans Chinese
Last inspected: Dec 20, 2025
39
Score
Chans Chinese appears in inspection records eight times, starting in 2022. Inspectors last stopped by on Dec 20, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
Across the inspection history, “spray hose at dish sink lower than flood rim of sink” is the issue that surfaces most often, recorded five times.
Restaurants in Jacksonville average 74, so Chans Chinese trails the local norm. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 20, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Aug 25, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
45
Mar 25, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Sprayer at mop sink **Repeat Violation** **Admin Complaint**
29-37-4
High Priority - Toxic substance/chemical improperly stored. Several bottles of cleaning solutions stored next to container of oil, manager moved oil **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with Red solution stored in a bucket
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine **Repeat Violation**
22-20-5
Basic - Cardboard used to line food-contact shelves. Shelves in kitchen area under prep table **Repeat Violation**
14-05-4
Basic - Egg shells purchased from a supplier reused to serve food. Empty egg shell trays reused to drain food items **Repeat Violation**
25-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between prep table and cooler
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are dusty in the walk in cooler **Repeat Violation**
23-03-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Very dim lighting in dry storage room
38-05-4
50
Aug 26, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at mop sink **Repeat Violation**
29-37-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink in server area To fill a pan with water
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine **Repeat Violation**
22-20-5
Basic - Cardboard used to line food-contact shelves. Card board used to line shelves In the kitchen area **Repeat Violation**
14-05-4
Basic - Egg shells purchased from a supplier reused to serve food. Establishment reuse egg shell cartons to Drain grease from utensils **Repeat Violation**
25-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage On prep table near food items, employee beverage on top shelf in prep area across from triple sink **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flip top cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black mold like substance on interior Flip top lids
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings are thawing in standing water in triple sink
06-01-5
55
Mar 14, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
41
Jul 11, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Container of Tylenol stored on open box of egg roll paper wraps on cooks line **Repeat Violation**
41-10-4
High Priority - Spray hose at sink lower than flood rim of sink. Sprayer at Mop sink lower than flood rim of sink
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp egg roll (48F - Cold Holding); ribs (49F - Cold Holding) per employee food items were in the walk in cooler from previous day and was stocked up front for service near cooks line this morning. Cooks line is a few steps away from walk in cooler. All food items in the walk in cooler are 41F or below. Employe adjusted temperature to a lower setting **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance on small white cutting board **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with Red solution, employee labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter of steam well **Repeat Violation**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Silver bowl used to scoop rice
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Card board used to line shelf under rice cookers in back storage room **Repeat Violation**
14-45-4
Basic - Egg shells purchased from a supplier reused to serve food. Egg shells used to drain foods from fryer
25-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service spoons and forks stored with food contact surface at top of cup
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths stored on prep tables
21-12-4
37
Dec 2, 2022
Complaint Full
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. Above prep table, by cook line, employee moved it **Corrected On-Site**
41-07-4
High Priority - 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. Cooked beef was barehanded and was 118-122f, employee placed it back in wok and reached 145f **Corrected On-Site**
09-01-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Employee placed egg rolls on box that they come in inside of a bag, employee moved them to a food grade container **Corrected On-Site**
14-15-4
High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink **Repeat Violation** **Admin Complaint**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f wonton in upright cooler, employee iced them down **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Filling up container with water, front counter handsink **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork taken out yesterday, she wrote date on **Corrected On-Site**
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. Red liquid under handsink by ice machine, mgr wrote name on **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
Basic - Bowl or other container with no handle used to dispense food. On flours, employee removed them **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Under table by triple sink
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above spices, across cook line, employee moved it **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food on shelf above customer food in walk in cooler **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Scooping foods, he got hat **Corrected On-Site**
13-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Blackish in back storage **Repeat Violation**
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, employee added some 100 ppm **Corrected On-Site**
21-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water rice scoop, employee discarded it **Corrected On-Site**
10-07-4
21
Jul 26, 2022
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed pot then changed gloves and stated cutting cabbage, explained to him and he washed hands **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above onions in walk in cooler, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f wonton and cooked ribs in upright cooler, probe thermometer reading 42f, employee adjusted temperature down **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet under triple sink
29-34-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Mgr didn't know what kind of sanitizer they use, all of them asking each other, explained to them
53A-10-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. He didn't know how to sanitize dishes, he said he only uses soap and water,
53B-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 108f chicken and at end of inspection it was 103f, kitchen is very hot, explained to her and she put them walk in cooler **Corrected On-Site**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Washing spoon in handsink at front counter, she stopped when I explained to her **Corrected On-Site**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One Spanish employee here for a year **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. At triple sink, red solution
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Customer things above napkins for customer, front counter area, employee moved them **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Container is cracked for cut onions, employee changed container, walk in cooler **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright cooler by cook line
05-09-4
Basic - Reuse of single-service or single-use articles. Can used for white sauce-bullion, mgr voluntarily discarded it **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Stored food not covered. Several in walk in cooler, employee covered them **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cutting unwashed cabbage, explained to employee
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In back storage area **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Not immersed in sanitizer, mgr pushed it in, front counter, **Corrected On-Site** **Repeat Violation**
21-12-4
15
Frequently Asked Questions
When was Chans Chinese last inspected?
The most recent health inspection at Chans Chinese on file is from Dec 20, 2025. The public record contains eight inspections in total.
What is the most common violation at Chans Chinese?
Across the inspection record, “spray hose at dish sink lower than flood rim of sink” has been cited five times, more than any other issue at Chans Chinese.
How does Chans Chinese compare to other restaurants in Jacksonville?
Chans Chinese most recently scored 39 out of 100, which is lower than the Jacksonville average of 74.
Has Chans Chinese's inspection record improved over time?
Results have been roughly steady. Inspections at Chans Chinese have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Chans Chinese means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Chans Chinese inspected?
Based on the inspection history on file, Chans Chinese is inspected around two times per year on average.
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