CHANS RESTAURANT

Name: CHANS RESTAURANT
Address: 842-3 DUNN AVE, JACKSONVILLE, FL, 32218, US
Rating: 67.1

842-3 DUNN AVE, JACKSONVILLE, FL 32218

License #2615115

🥡 Chinese ℹ️

67.1 Grade F / 100

Failing Health Score

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Latest inspection

January 21, 2026 · 13 findings · 1 critical

Complaint Full

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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 67.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 66 total violations — 8 critical, 9 major, 49 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 2, 2023

The latest inspection on January 21, 2026 shows 13 observation rows: 1 critical, 3 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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

F record

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*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: 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.