Chans Chinese
1508 N Main St, Jacksonville, FL 32206 · Permanent Food Service · License 2611886
What drove the grade
Spray hose at dish sink lower than flood rim of sink.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection1 high priority (1 repeat), 2 intermediate (1 repeat), 10 basic (1 repeat)-26
- Administrative complaint on Aug 18Counts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Sprayer hose at triple sink and mop sink.
Repeat violationAdministrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
No date marking on cooked ribs and cooked pork stored in walk in cooler.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled Red spray bottle stored on bottom shelf across from triple sink.
Repeat violation
Basic10
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle of scoop touching Cooked beef in walk in cooler.
In-use utensil stored in standing water less than 135°F.
Rice spoon stored in standing water 88°F
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard used to line shelves On cooks line .
Repeat violation
Equipment in poor repair.
Torn gasket on clear door cooler.
Food storage container/container lid cracked or broken.
Cracked stainless bowl used to store cooked chicken.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
White shield soiled with a black mold like substance on interior of ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dust on lightbulb in walk in cooler
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Torn/broken ceiling tiles in back storage room.
Code 38, Lighting: Twenty (20) foot-candles of light not provided inside equipment where food is stored.
No light provided in Clear door cooler.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cellphone near single service containers and paper products on cooks line.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.