CHANS RESTAURANT

Name: CHANS RESTAURANT
Address: 842-3 DUNN AVE, JACKSONVILLE, FL, 32218, US
Rating: 86.8

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

86.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CHANS RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 86.8 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, DBPR recorded 26 total findings; InspectFL has detailed violation rows for 24 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

None on file yet

The latest inspection on January 21, 2026 shows 12 observation rows: 1 critical, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

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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.

Disposition: Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Disposition: Administrative complaint recommended
[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.
[14-11-5] Equipment in poor repair. At cook line, gasket on glass door reach-in cooler torn.
[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.
[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.
[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
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. In prep area, bulk salt container not labeled.
[29-08-4] Plumbing system in disrepair. In kitchen at handwash sink at end of dish table, no cold water when turned on.
[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.
[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.
[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.

Community reaction

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Community pulse