CHARLEY'S PHILLY STEAKS
2600 W BROWARD BLVD BAY C101
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/6/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In a bin of salt and pepper mix, a paper boat was stored inside and used to dispense the product. The item was removed Corrected On-Site
- 36-34-5:Basic - Ceiling vents soiled with accumulated dust. Outside the walk in cooler door
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to the hot Bo on the cook line, a bucket of 73F water with tongs stored inside. The bucket and tongs were removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the sandwich make table, sliced cheese (50F - Cold Holding); sliced turkey (50F - Cold Holding). Both items were placed on the table less than 4 hours ago. The items were removed to the lower cooler to quick chill and cold hold.The items were not prepped or portioned today. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 1/6/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 8/29/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line flip top cooler, sliced provolone (50F - Cold Holding); sliced swiss (50F - Cold Holding). The items have been in the cooler less than 3 hours. The items were not prepped or portioned today. The cheese was moved to the bottom cooler to chill and cold hold. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter hot box, boneless chicken wings (120F - Hot Holding). The boneless wings have been holding less than 1 hour. The item is being reheated to 165F to hot hold. **Corrective Action Taken**
Food safety inspection conducted on 8/29/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 3/11/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee open beverage container on shelf in walk in cooler with consumer foods. Manager discarded beverage. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelet. Repeat Violation
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler; cooked onions (68-74F - Cooling) at 3:35pm. Per employee cooked and cooling since 11:45am. Manager spread onto trays and placed in freezer to fast chill. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter hot box, boneless chicken (126F - Hot Holding). Per employee in unit less than 1 hr. Employee refried yo raise temperature and increased unit temperature to maintain 135F. **Corrective Action Taken**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 3/11/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 7/20/2023
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-83-1:Basic - Drips from condensation or splash falling onto floor inside walk in freezer from vent.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with bags of cookies under shake machine at front counter. Operator removed Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and purse on top container of salt on shelf Next to office area. Operator removed Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing wrist band while making food. Operator removed Corrected On-Site
- 14-69-4:Basic - Ice buildup on floor inside walk-in freezer. Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed flier to manager. Repeat Violation
- 16-07-4:Basic - Sanitizer solution inside 3 compartment sink not clean. Operator changed water during inspection. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Operator moved to sanitizer solution. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage air two drawer cooler at front counter ; cooked chicken wings (50F - Cold Holding) overnight inside unit per manager. Cooked Chicken wings not prepped, pulled or portioned today. Observed empty space on bottom drawer of unit. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage air two drawer cooler at front counter ; cooked chicken wings (50F - Cold Holding) overnight inside unit per manager. Cooked Chicken wings not prepped, pulled or portioned today. Observed empty space on bottom drawer of unit. Operator discarded, See stop sale
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bag of shredded cheddar cheese opened yesterday at 11am per manager not date marked. Operator dated Corrected On-Site
- 11-27-4: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. Emailed procedure to manager. Repeat Violation
Food safety inspection conducted on 7/20/2023 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).