CHARLEYS PHILLY STEAKS Inspection – January 26, 2026

High Priority 2

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Sliced raw chicken stored behind sliced raw steak in small reach-in cooler at cook line. **Repeat Violation**

Repeat Violation

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of sliced salami 45 F and sliced white cheese 45 F stored in cold well. Recommend to placed ice bags on items.

Intermediate 1

#8Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee has no proof of training.

Basic 5

#1Basic14-71-4

Basic – Duct tape used to repair nonfood-contact surface. Du t tapes used on pipes and joints under three-compartments sink.

#2Basic36-22-4

Basic – Floor area(s) covered with standing water. Under three-compartments sink.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accusation of greasy substance buildup on duct tape repaired pipes surfaces under three-compartments sink. **Repeat Violation**

Repeat Violation

#4Basic29-11-4

Basic – Water leaking from pipe under three-compartments sink.

#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch