CHARLEYS PHILLY STEAKS

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board inside establishment are soiled. - From follow-up inspection 2026-04-24: Time Extended

Intermediate - - From initial inspection : 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. Missing certificate for Francisco Alvarez. - From follow-up inspection 2026-04-24: Time Extended

Basic - - From initial inspection : Basic - Accumulation of pink mold-like substance and calcium built up in the interior of the ice machine. - From follow-up inspection 2026-04-24: Time Extended

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

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

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

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

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

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw steak in reachin cooler on cookline. Employee placed raw chicken in front of raw steak in reachin cooler. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Metal pans stored in hand sink in dish area. Employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in dish area. Employee replaced. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled with lime scale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw steak in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at front counter - Cold Holding: sliced tomato 44 F, kimchi 48 F, cooked chicken wing 48 F, shredded cheese 52 F. Operator moved items to walk-in freezer to cool down, re temp: cooked chicken wing 41 F, sliced tomato 40 F, kimchi 42 F, shredded cheese 43 F. Recommended operator to inspect reach-in cooler at front counter. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At dish washing area.

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. Cody and Daniel.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at cook line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sliced chicken stored behind raw sliced steak in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of sliced tomato 52 F doubled pan stored on reach-in cooler. Operator moved into reach-in cooler. Corrective Action Taken

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Above fryers at front service area.

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce (126F - Hot Holding), employee adjust temperature control switch to higher. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed accumulation of onion debris in handwash sink at front service area.

Intermediate - No soap provided at handwash sink. Next to front cook line.

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 - 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. Employee drinking water in cup with no lid and then stored on top of ice bin.

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Francisco Alvarez. Other CFM currently active.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Standing water in bottom of reach-in-cooler. At front service counter. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Francisco Alvarez. Other CFM currently active. Warning - From follow-up inspection 2023-02-25: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at front service area. Warning - From follow-up inspection 2023-02-25: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce (112F - Hot Holding). Operator reheating at time of inspection, re temped: 148 F. Discussed with employee about the 2nd time reheating temperature is 165 F. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees working at time of inspection.

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle with purple liquid at back kitchen and 1 spray bottle with blue liquid at front service counter. Repeat Violation

Basic - Ceiling vent soiled with accumulated food debris, grease, dust, or mold-like substance. Above walk-in cooler.

Basic - Current Hotel and Restaurant license not displayed. Expired license displayed in office.

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees.

Basic - Standing water in bottom of reach-in-cooler. Sandwich prep cooler at front service counter.

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches Corrected On-Site Warning - From follow-up inspection 2022-07-05: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Oil squirt bottles for grill Warning - From follow-up inspection 2022-07-05: Time Extended

High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over fully cooked bacon bits and vegetables in walk in cooler. Items re arranged to prevent cross contamination. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food in handwash sink next to three compartment sink. Cleaned out. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Moved to proper storage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf over clean rags. Moved to proper storage. Corrected On-Site

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

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. By three compartment sink.