CHARLEY’S PHILLY STEAKS Inspection – March 23, 2026

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (44F – Cold Holding); cut tomatoes (51F – Cold Holding)

Intermediate 1

#9Intermediate53B-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.

Basic 7

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#3Basic12B-12-5

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

#4Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#5Basic36-24-5

Basic – Hole in or other damage to wall. -hole in wall at dry storage

#6Basic16-48-4

Basic – Old food stuck to clean dishware/utensils.

#7Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

Florida Food Watch