Chans Restaurant
Last inspected: Jan 21, 2026
41
Score
Across the available record, Chans Restaurant has nine inspections on file, the first dated 2022. The newest entry in the record is dated Jan 21, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 13 violations per visit.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
Chans Restaurant's latest score of 41 falls below the Jacksonville average of 74. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
3
Major latest
9
Minor latest
Inspection History
Jan 21, 2026
Complaint Full
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - 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. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At drink station, handwash sink used as dump sink as evidenced by ice in sink. **Repeat Violation**
31A-11-4
Intermediate - 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. **Repeat Violation** **Admin Complaint**
53B-14-5
Intermediate - 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. **Corrected On-Site**
27-16-4
Basic - 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.
14-17-4
Basic - 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. **Repeat Violation**
14-45-4
Basic - 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. **Repeat Violation**
08B-38-4
Basic - 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. **Repeat Violation**
10-01-5
Basic - 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. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. At prep area, employee cutting mushrooms with dirt visible on mushrooms.
08B-39-4
Basic - 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.
22-16-4
Basic - 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.
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. At cook line, styrofoam boxes on top shelf not inverted.
25-06-4
41
Oct 14, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - 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.
12A-27-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - 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. **Corrected On-Site**
31A-11-4
Intermediate - 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
53B-14-5
Basic - 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. **Repeat Violation**
23-24-4
Basic - 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. **Repeat Violation**
14-45-4
Basic - Equipment in poor repair. At cook line, gasket on glass door reach-in cooler torn.
14-11-5
Basic - 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.
36-73-4
Basic - 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. **Repeat Violation**
08B-38-4
Basic - 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.
10-01-5
Basic - 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. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. In kitchen at handwash sink at end of dish table, no cold water when turned on.
29-08-4
Basic - Working containers of food removed from original container not identified by common name. In prep area, bulk salt container not labeled. **Repeat Violation**
02D-01-5
39
May 14, 2025
Routine - Food
2 critical violations. 12 minor violations.
View 14 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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.
03A-02-5
Basic - 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.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. At end of cook line, plastic togo cup in container of soy sauce.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. At cook line, handles on flip top reach-in cooler have build up.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. At cook line, cardboard used as dividers and to line shelves. **Repeat Violation**
14-45-4
Basic - 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. **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 3 food handlers in kitchen with no hair protection. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Ice machine front has surface in disrepair, not smooth and easily cleanable. **Repeat Violation**
14-11-5
Basic - Food stored on floor. At cook line, pot of oil stored on floor. At drink station, 2 buckets of ice stored on floor. **Repeat Violation**
08B-38-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At cook line, stacks of styrofoam boxes on top shelf not inverted. **Repeat Violation**
25-06-4
Basic - 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. **Repeat Violation**
08B-17-4
Basic - 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. **Corrected On-Site**
02D-01-5
41
Dec 9, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
45
Apr 23, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - 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.
12A-28-4
High Priority - 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.
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls of ice machine has black staining. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by dish area, package of pork thawing in sink. Employee removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - 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.
11-26-1
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf of togo boxes above cook line reach-in cooler.
14-45-4
Basic - 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.
08B-49-4
Basic - Equipment in poor repair. Ice machine front has surface in disrepair, not smooth and easily cleanable.
14-11-5
Basic - 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. **Repeat Violation**
23-03-4
Basic - 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.
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes not stored inverted.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. At triple sinks, shrimp thawing in standing water.
06-01-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Multiple shelves in walk-in cooler have build up.
22-16-4
37
Oct 2, 2023
Complaint Full
No violations found.
100
Aug 3, 2023
Complaint Full
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
32
Apr 4, 2023
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (43F-51F - Cold Holding); noodles (42F-48F - Cold Holding) in overfilled container in top section of reach in cooler make table on cook line, per employee lid has been consistently opened for no more then 2 hours.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has incorrect time markings. Rice, egg fu young, raw shell eggs, and chicken cooked approximately 1.5 hours not marked with the time items were taken out of temperature control.
03F-02-5
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. shrimp fried rice (136F-141 - Cooking) temperature of shrimp only reaching maximum temperature of 141F after employee took food off wok, shrimp placed back in wok, retemp at 145F-149F **Corrected On-Site**
03C-75-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over egg rolls in walk in freezer, all items removed form original packaging. Also raw chicken stored over raw beef, both items removed from original packaging, in walk in freezer. Also raw chicken stored over spring rolls in standing reach in cooler next to door to kitchen. Also raw chicken stored over raw shell eggs in walk in cooler. Employee began to rearrange all items during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips, employees found test strips. **Corrected On-Site**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls and deflector plate of large ice machine near door to kitchen.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Two employee on cook line. **Repeat Violation**
13-03-4
Basic - Food stored in a location that is exposed to splash/dust. Bbq chicken stored under hand wash station next to dish machine. **Repeat Violation**
08B-36-4
Basic - Food stored on floor. Cooking and soy sauce in kitchen. Bus tubs of raw chicken and buckets of soy sauce in walk in cooler. Boxes of various frozen food items in walk in freezer.
08B-38-4
Basic - Reuse of single-service or single-use articles. Employees reusing multiple cardboard egg flats and metal sauce cans throughout kitchen. **Repeat Violation**
25-32-4
39
Nov 17, 2022
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook on cook line handled ready to eat pasta from pan on cook line with bare hands. Some of the pasta was to be heated, but cook handled some pasta that remained in pan in flip top cooler. Manager coached employee on proper food handling procedures. **Corrective Action Taken**
09-20-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Three gray trash cans used as storage for sugar and corn starch.
14-15-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2022. **Admin Complaint**
50-17-2
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in cooler at end of cook line, raw chicken stored over ready to eat egg rolls. In walk in cooler, raw shrimp stored over ready to eat cooked chicken. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - 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. Multiple bags of cooked chicken stored in walk in freezer and then moved to walk in cooler. No dates are present. **Repeat Violation**
02C-04-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook on cook line washed hands in triple sink. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in kitchen. **Repeat Violation**
22-02-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Three employee drink cups without lids stored on shelf over prep table. Drinks discarded. **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Four cooks in kitchen.
13-03-4
Basic - Food stored in a location that is exposed to splash/dust. Cooked pork cooling under hand washing sink in kitchen. Pork moved and stored correctly. Egg rolls cooling on rack in back of kitchen. Manager placed pan on top rack to protect. **Corrected On-Site**
08B-36-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Duct tape used to repair exterior surface of ice machine in kitchen.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves near cook line where time controlled food is stored. Cabinets below service station in dining area. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Eggs crates on shelf where time controlled food is kept. Metal can used as scoop for dry rice. Items discarded. **Corrected On-Site**
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. Foil containers on top shelf by cook line. Containers inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in back dry storage area. Floors in service station in dining area. **Repeat Violation**
36-73-4
27
Frequently Asked Questions
When was Chans Restaurant last inspected?
The most recent health inspection at Chans Restaurant on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Chans Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Chans Restaurant.
How does Chans Restaurant compare to other restaurants in Jacksonville?
Chans Restaurant most recently scored 41 out of 100, which is lower than the Jacksonville average of 74.
Has Chans Restaurant's inspection record improved over time?
No. Recent inspections at Chans Restaurant have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Chans Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Chans Restaurant is inspected around three times per year on average.
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