Chan's Chinese Food
Last inspected: Dec 8, 2025
78
Score
Chan's Chinese Food has been inspected 10 times since 2022. Inspectors last stopped by on Dec 8, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
That falls roughly in the middle of the pack for Gainesville restaurants. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
4 minor violations.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
78
Jul 15, 2025
Routine - Food
6 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Dec 3, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
47
Jul 15, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Proper Sanitizer Contact Time and Concentration
FL-33
35
Feb 5, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over sauces in walk-in cooler. Manager moved chicken and beef to shelf where raw items are stored. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stove.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bottle of soap stored in hand washing sink next to three compartment sink. Manager removed soap from hand washing sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf across from walk-in freezer. Employee turned containers over. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water on prep table across from three compartment sink. Manager placed shrimp underneath running water in prep sink. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler across from cook line fryer. **Repeat Violation**
23-03-4
61
Sep 21, 2023
Routine - Food
No violations found.
100
Sep 19, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from stove: noodles (47F - Cold Holding); cabbage (48F - Cold Holding); pork (51F - Cold Holding); beef (52F - Cold Holding). Manager stated items placed in cooler 2 hours and 30 minutes prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee handled raw meat and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee went from cutting raw pork to handle single service containers without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-27-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching register key pad and then proceeded to handle beans without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-29-4
Intermediate - Handwash sink used for purposes other than handwashing. Soap stored in hand washing sink next to three compartment sink. Manager removed soap from sink. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in walk-in cooler. Manager stated chicken prepared on 9/16.
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Date of completion and date of expiration not filled out on certificate.
53B-10-4
Basic - Cardboard used to line nonfood-contact shelves. Shelf in front of walk-in cooler.
14-45-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal bag of rice stored above flour on shelf across from walk-in freezer.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf across from stove. Manager removed phone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Case of cooking oil stored on floor in front of walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler across from fryer. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from walk-in freezer. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored above cooked shrimp in walk-in cooler. Manager placed lettuce on shelf beneath shrimp. **Corrected On-Site**
08B-17-4
33
Jun 7, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jun 6, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/23.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from stove: shrimp (48F - Cold Holding); pork (47F - Cold Holding); chicken (46F - Cold Holding); pork (49F - Cold Holding); cabbage (47F - Cold Holding). Manager stated items placed in reach-in cooler 3 hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is marked and not discarded at the required time of disposal.See stop sale. Rice on cook line marked 11-3. Item not discarded at 3 pm.
01B-19-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Rice on cook line marked 11-3. Item not discarded at 3 pm.
03F-04-5
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
05-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from stove. Interior of microwave across from stove.
22-02-4
Basic - Food stored on floor. Pork stored on floor in kitchen. Manager placed container of chicken on a stand. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on stove handle. Manager placed tongs on top of stove. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in coolers across from stove.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from stove. Employee removed drink from prep table. **Corrected On-Site**
12B-07-4
37
Aug 16, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of oyster flavored sauce with dents on the sealed edges.
01B-01-4
High Priority - Raw animal food stored over or with unwashed produce. Observed chicken on a stick, raw, stored over unprepared/unwashed carrots in the walk-in cooler. The chicken was moved over raw chicken. **Corrected On-Site**
08A-04-5
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed bare hand contact when prepping snow peas. Hands washed, gloves added. **Corrected On-Site**
09-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the unused rice cooker on the bottom shelf has dried food debris inside.
22-02-4
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. Observed 1 expired card.
53B-14-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wet cloth under a cutting board. It was removed. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the light shields in the kitchen have visible debris in them. Observed the walk-in cooler handle with an accumulation of dried food. Some of the debris was removed. This item **corrective action taken** Observed reach-in cooler gaskets on the cook line are soiled. These were wiped during the inspection. This item **Corrected On-Site**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk rice not labeled. A label was added. **Corrected On-Site**
02D-01-5
47
Frequently Asked Questions
When was Chan's Chinese Food last inspected?
The most recent health inspection at Chan's Chinese Food on file is from Dec 8, 2025. The public record contains 10 inspections in total.
What is the most common violation at Chan's Chinese Food?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Chan's Chinese Food.
How does Chan's Chinese Food compare to other restaurants in Gainesville?
Chan's Chinese Food most recently scored 78 out of 100, which is about the same as the Gainesville average of 75.
Has Chan's Chinese Food's inspection record improved over time?
Results have been roughly steady. Inspections at Chan's Chinese Food have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chan's Chinese Food means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chan's Chinese Food inspected?
Based on the inspection history on file, Chan's Chinese Food is inspected around three times per year on average.
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