Chan's Chinese Food

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Round cutting board on bottom shelf of prep table with deep cut marks.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on reach in cooler across from fryers. Walk in cooler door handle soiled with food debris.
• Single-service items
  • Basic: Reuse of single-service or single-use articles. Reuse of vinegar jug used as scoop.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Pipe under Handwash sink by back door leaking.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Approximately 4 on floor under hot water heater and 3 on floor under dry storage.

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over sauces in reach in cooler on cooks line, employee moved raw below. -Raw chicken over raw shell eggs in walk in cooler. -Raw beef over wontons in reach in freezer.
  • Basic: Food stored on floor. Bag of onions on floor by back door, manager placed off of floor.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. 2 round cutting boards with deep cut marks/cracks.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooking equipment on cooks line soiled with grease.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Under Handwash sink by back door.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Approximately 1 dead roach under cook line and 1 under prep table.
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 2 crawling on wall above Three compartment sink, 1 on water heater, 1 under dry storage near back kitchen, 5 crawled from cold water handle on Handwash sink by back door.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles throughout kitchen the white lining is peeling from tiles.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 2 food handlers only food handlers are expired 6/6/2026.