DirtyFLRestaurant Inspection Data

CHARLEY'S GRILLED SUBS #347

With 5 documented inspections, CHARLEY'S GRILLED SUBS #347 in SUNRISE has achieved a 2.5/5 food safety rating. Recent inspections show improving food safety practices.

12801 W SUNRISE BLVD #843

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13550049

  • N/A:No Violations Were Observed

Inspection Date: 10/14/2025

Inspection #: Visit ID: 10890141

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Mop drying fixture broken at unit entrance.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone and personal bag stored above single service items. Operator moved. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Areas around food equipment soiled with food debris.
  • 29-03-4:Basic - Water draining onto floor surface. Water filtration system above triple sink leaking.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop touching floor to dry. Operator moved. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler (51F cold holding); cheese (56F ); sliced cheese (45F - Cold Holding); sliced cheese (46F - Cold Holding); sliced tomatoes (46F); sliced cheese (45F - Cold Holding). As per operator not prepared or portioned today. As per operator placed in cooler at 10:30 am. Operator moved to walk in cooler. Corrected On-Site
  • 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 hot holding station fries (127F - hot holding and chicken 107F - hot holding. Will email time as public health control so operator can keep on time.Corrective Action Taken** **Corrective Action Taken**

Inspection Date: 11/21/2024

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: - Spoon handle not stored above bacon at front counter. - Ice scoop handle not stored above ice in ice machine. PIC removed and stored appropriately. Corrected On-Site Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed green peppers stored above ready to eat Swiss cheese in walk-in cooler. PIC removed and stored appropriately. Corrected On-Site Warning
  • 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - Observed at front counter, shredded lettuce (46F - Cooling) - Observed in walk-in cooler shredded lettuce (48F @ 3:50- Cooling since 10:00); cut tomatoes (43-45F @ 3:50- Cooling since 10:00). Item did not make it to 41F with in 4 hours. Items were being cooled in deep plastic pans with lid on. See stop sale. Warning
  • 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. - Observed at front counter, shredded lettuce (46F - Cooling) - Observed in walk-in cooler shredded lettuce (48F @ 3:50- Cooling since 10:00); cut tomatoes (43-45F @ 3:50- Cooling since 10:00). Item did not make it to 41F with in 4 hours. Items were being cooled in deep plastic pans with lid on. See stop sale. Repeat Violation Warning

Inspection Date: 8/22/2024

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above ice. PIC removed and stored appropriately. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed wings stored uncovered in walk-in cooler. PIC covered wings. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handled raw steak then processed to handle bread without washing hands.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cut lettuce (45F @1:40- Cooling since 10:00). Lettuce is cooled in deep plastic container with lid on. PIC place lettuce in walk-in freezer to rapid cool. Second temperature 41-43F at 3:00. Corrected On-Site
  • 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.

Inspection Date: 1/12/2024

Inspection #: Visit ID: 8376546

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed an accumulation of black mold like debris and slim on interior of ice machine. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Walk-in cooler Observed employee meal stored in walk-in cooler next to establishment ingredients. Employee removed. Corrected On-Site Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - metal shelf next to ice machine Observed in In-use utensil handle not stored above seasoning. Employee removed and stored appropriately. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sandwich station reach in cooler Observed cut lettuce (45F - Cold Holding); provolone cheese (51F - Cold Holding). Per operator, items were taken from walk-in cooler approximately 3 hours prior to inspection. Items have been out of temperature for approximately 1 hour. Operator placed items in walk-in cooler to rapid cool. Second temperature provolone cheese (42F - Cold Holding).