Chans Restaurant
842-3 Dunn Ave, Jacksonville, FL 32218 · Permanent Food Service · License 2615115
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (2 repeats), 13 basic (4 repeats); basic violations cost 12 at most-31
- Administrative complaint on Oct 23Counts in full until a follow-up finds the problems fixed-20
- Safety score49
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 visitOct 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the standup reach in cooler, raw chicken stored over box of ready to eat pork rolls. Employee relocated the raw chicken. In the walk in freezer, raw chicken over cooked ready to eat pork. Neither commercially packaged. Rearranged storage levels.
Fixed on the spotRepeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee using bare hands to move cooked noodles from metal bowl to plastic container.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee dump water out of metal bowls from cooking food directly into hand wash sink.
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One expired employee food handler training from 09/2026.
Repeat violationAdministrative complaint
Basic13
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed chicken in metal bowl thawing at ambient air temperature in standing water. Operator moved under sink and running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
On cookline and in walk in cooler, sauce containers stored on the floor.
Repeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal food in lunchbox stored in walk in cooler over cooked shrimp for customers.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Bulk rice container with scoop handle in contact with the rice.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Ripped tin foil lining bottom shelf of prep table at the pass through window.
Cardboard used to line nonfood-contact shelves.
Cardboard utilized in multiple locations on prep spaces of the cook line.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Large ice build up in walk in freezer on floor under compressor.
Duct tape used to repair nonfood-contact surface.
Duct tape used to repair walk in cooler door gasket.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Walk in cooler shelves with debris build up.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mold like substance on interior side wall of bulk ice bin.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf over three compartment sink clean metal bowls stacked while wet.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Clean metal mixing bowls stored under hand wash sink, not inverted or covered.
Code 36, Floors, walls, ceilings and ventilation: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Cookline hood system with grease build up on metal encasing.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.