CHARLIES FAMILY RESTAURANT BY DEE LLC Inspection – December 30, 2025

High Priority 1

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: rehydrated hash browns (52F – Cold Holding), Discussed using Time As A Public Health Control for hash browns, or keeping on ice.

Intermediate 3

#5Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#6Intermediate11-26-1

Intermediate – No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some food handler card expired for at least three team members

#7Intermediate53B-14-5

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.

Basic 3

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys on cook line shelf.

#2Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

#3Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler by prepped tomatoes and hard boiled eggs. Discussed proper segregation of personal items in reach in coolers.

Florida Food Watch