CHARLEY'S STEAKHOUSE

CHARLEY'S STEAKHOUSE maintains a 3.4/5 food safety rating based on 6 health department inspections in ORLANDO. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 6 reports on file

8255 INTERNATIONAL DR

Overall Food Safety Rating

★★★☆☆ (3.4/5)

Based on 6 health inspection reports

All Inspection Reports

12/2/2025· 3mo ago

Visit ID: 10886885

Met Inspection Standards

2 basic

14-69-4:Basic - Ice buildup in walk-in freezer. Corrected On-Site
21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored next to clean plates on cooks line , operator moved Corrected On-Site

5/2/2025· 10mo ago

Visit ID: 10739736

Met Inspection Standards

1 int, 1 basic

08B-38-4:Basic - Food stored on floor. In walk-in freezer box of buns on floor. Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by xx Corrected On-Site

12/12/2024· 1y 3mo ago

Visit ID: 10739559

Met Inspection Standards

N/A:No Violations Were Observed

12/10/2024· 1y 3mo ago

Visit ID: 8733404

Follow-up Inspection Required

2 high, 2 basic

08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pantry double door reach in cooler Corrected On-Site
14-11-5:Basic - Equipment in poor repair. Lexon lids in seafood room Corrected On-Site
22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200+ Added water then was 100ppm Corrected On-Site
22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 153.8F Warning

4/24/2024· 1y 10mo ago

Visit ID: 8553410

Met Inspection Standards

1 high, 3 basic

24-08-4:Basic - Equipment/pans not properly air-dried - wet nesting. Corrected On-Site
36-22-4:Basic - Floor area(s) covered with standing water. -area opposite from dish pit, around floor drain
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -under hand sink across from wine storage in back
08A-11-5:High Priority - Raw animal food stored over bottled wine. Corrected On-Site

11/15/2023· 2y 3mo ago

Visit ID: 8354948

Met Inspection Standards

1 high, 2 int, 4 basic

14-69-4:Basic - Ice buildup in walk-in freezer under condenser
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By cooks line Corrected On-Site
21-44-1:Basic - Soap bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in prep kitchen Corrected On-Site
36-62-4:Basic - Two Light bulbs not functioning in dish room
41-10-4:High Priority - Toxic substance/chemical improperly stored. Wine decanters stored next to chemical sat the bar Corrected On-Site
22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Kitchen dish machine 202.4F Re ran and then was 180.4F Corrected On-Site
01C-10-4:Intermediate - oysters tag removed from original container prior to container being emptied. Copy of tag not on trays with prepped oysters in seafood station