DirtyFLRestaurant Inspection Data

CHARLEYS PHILLY STEAKS

With 5 documented inspections, CHARLEYS PHILLY STEAKS in FORT LAUDERDALE has achieved a 1.8/5 food safety rating. Recent inspections indicate some food safety concerns.

Southwest 85th Street
Kendall, Florida, 33143
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/25/2025

Inspection #: Visit ID: 10911150

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area- dry storage next to walk in cooler food on shelf with single service items.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under shelving in walk in cooler.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. 1.Dry storage- cases of oil on floor in plastic bottles. 2.WIC-cases of plastic water bottles stored on floor.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with handout.
  • 29-49-6:Basic - Opposite fryer standing water in bottom of flip top.
  • 08A-13-5:High Priority - 1.Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cook line raw beef and raw chicken in top section. Ready to eat Shredded cheese and salami I'm bottom section. 2. Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw shell eggs over ready to eat turkey . Operator stored all items correctly. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 1st employee entered cook line, put on gloves and began to cook on the grill without first washing hands. 2nd employee cashed out customer , put on gloves on and began dressing sandwiches with ready to eat lettuce and tomato without first washing hands. Both employees washed hand correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- Flip top ; -Swiss cheese (44-53F - Cold Holding). Per operator item was not prepped or portioned today. Item was placed in unit almost and hours ago.Operator moved to freezer for quick chill. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Brushes in prep area hand sink.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10781470

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Front counter. Repeat Violation Warning - From follow-up inspection 2025-04-22: Observed same. **Time Extended**

Inspection Date: 2/17/2025

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Front counter. Repeat Violation Warning
  • 12A-16-4:High Priority - Employee cashed out customer, put on gloves and then began working with food - preparing/handling uncooked French fries - without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - provolone (41-46F). Per operator item in unit approximately an hour. Observed item overfilled. Operator removed excess and placed in reach in to quick chill. **Corrective Action Taken** Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning
  • 53B-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. Warning

Inspection Date: 11/14/2024

  • 36-34-5:Basic - Ceiling vents soiled with accumulated grease .
  • 36-73-4:Basic - Cookline/ Front line floor soiled with accumulation of debris.
  • 35A-03-4:Basic - Dead roaches on premises. -Approximately 10 dead roaches under electric panel by back door. Operator removed dead roaches cleaned and sanitized the area at time of inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Triple sink drying rack; several containers wet nesting. Operator stored inverted to dry properly. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. -Walk in freezer; Case of chicken breast chunks stored on floor, operator stored properly. Corrected On-Site
  • 14-09-4:Basic - Front line Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Front line wing toss station; tongs in water 74F, operator removed water and stored dry. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. -1 door reach in soiled dry wiping cloth stored on counter top. Operator stored in sanitizing solution. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cookline employee left kitchen area to walk in cooler came back and continued cooking a customers food order. Reviewed proper hand washing and glove usage, employee washed hands and changed gloves. - Cook line employee pushed trash down with gloved hands removed gloves and put on new gloves. Reviewed proper hand washing and glove usage with employee, employee washed hands and changed gloves. Corrected On-Site
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Provided handout to operator. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big 6 with operator and provided handout. **Corrective Action Taken**
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - prep area; bottles of bleach stored in sink. Operator removed stored properly. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation
  • 53B-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. Repeat Violation

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8360820

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Flip top units.
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef and raw chicken in upper section, ready to eat cheese and vegetables in lower section. Operator stored all items properly. Corrected On-Site
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter flip top - cut tomatoes - cooling 3 hours at 3pm (50-52F - Cooling) at 3:15pm 50-53F; cut lettuce - cooling 2.5 hours at 3pm (51-52 - Cooling) at 3:15pm 51-53F. At this rate proper cooling will not be achieved. Operator placed items on ice to quick chill. **Corrective Action Taken**
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. Corrected On-Site
  • 53B-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.