Chans Restaurant

What the inspector found on Oct. 23, 2026

• High Priority Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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.
• High Priority 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 during the inspection. Repeat violation.
• Intermediate 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.
• Intermediate 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. One expired employee food handler training from 09/2026. Repeat violation.
• Basic 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.
• Basic Cardboard used to line nonfood-contact shelves. Cardboard utilized in multiple locations on prep spaces of the cook line. Repeat violation.
• Basic 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.
• Basic Duct tape used to repair nonfood-contact surface. Duct tape used to repair walk in cooler door gasket.
• Basic 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.
• Basic Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink clean metal bowls stacked while wet.
• Basic Food stored on floor. On cookline and in walk in cooler, sauce containers stored on the floor. Repeat violation.
• Basic Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Cookline hood system with grease build up on metal encasing.
• Basic Ice buildup in reach-in freezer and/or walk-in freezer. Large ice build up in walk in freezer on floor under compressor.
• Basic 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.
• Basic Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves with debris build up. Repeat violation.
• Basic Ripped/worn tin foil used as shelf cover. Ripped tin foil lining bottom shelf of prep table at the pass through window.
• Basic 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 during the inspection.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.