DirtyFLRestaurant Inspection Data

CHARLEY'S PHILLY STEAKS

CHARLEY'S PHILLY STEAKS located in WELLINGTON has undergone 7 health department inspections, achieving a 2.7/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 8 months ago · 7 reports on file

10300 W FOREST HILL BLVD FC110

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

7/21/2025· 8mo ago

Visit ID: 10934218

Met Inspection Standards

1 high

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed was cleaning floors with broom,then proceeded to handle clean sheet pan with cooked chicken wings without washing hands. Advised operator to showed employee proper hand washing procedures

1/7/2025· 1y 3mo ago

Visit ID: 10754008

Met Inspection Standards
  • N/A:No Violations Were Observed

1/6/2025· 1y 3mo ago

Visit ID: 10754007

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled above walk in cooler door entrance. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 1 live roach crawl under flip top cooler beside flat top grill at front counter- operator removed cleaned and sanitized area. Corrected On-Site Admin Complaint
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 1 rodent dropping observed under cash register area beside fryer area at front counter.- operator removed, cleaned and sanitized area. Corrected On-Site Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At triple sink- spray bottle of bleach not labeled - operator labeled. Warning

12/17/2024· 1y 4mo ago

Visit ID: 8829293

Met Inspection Standards

1 basic

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.

7/15/2024· 1y 9mo ago

Visit ID: 8738622

Follow-up Inspection Required

2 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top reach in cooler: Provolone cheese (49F - Cold Holding); sliced tomatoes (54F) - Cold Holding As per manager items, taken from walk in cooler and stored in flip top cooler since 10am. Not prepped or portioned today. Items stored double panned. Manager moved items back to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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 steam table: cheese sauce (with milk) (126F - Hot Holding) As per manager, reheated and stored since about 2.5 hours. Manager increased temperature at steam table. **Corrective Action Taken**
  • 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. Emailed to manager.

2/22/2024· 2y 1mo ago

Visit ID: 8490543

Met Inspection Standards

2 high, 1 int

  • 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. Flip top reach in cooler unit #2: cheese provolone cheese (47F - Cold Holding) As per operator, cheese removed from walk in cooler ad placed in flip top unit more than 4 hours prior. Not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler unit #2: sliced tomatoes (47F - Cold Holding) As per operator, tomatoes were moved from walk in cooler to flip top unit 1 hour prior. Not prepped or portioned today. Operator to item back to walk in cooler to quick chill. Flip top reach in cooler unit #2: cheese provolone cheese (47F - Cold Holding) As per operator, cheese removed from walk in cooler ad placed in flip top unit more than 4 hours prior. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 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.

9/1/2023· 2y 7mo ago

Visit ID: 8359878

Met Inspection Standards

2 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (42-47F - Cold Holding); shredded lettuce in make table at front line; food not prepared or portioned today; food overstocked; operator made smaller portions; **Corrective Action Taken**
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. cheese sauce (73-89F - Reheating)at 10:25 to 73 F at 10:45 since 9:00 in steam table at front line; operator stated reheating started at 9:00 am; food not stirred ; steam table set at law/ medium heat level; at this rate food will not reach 135 F within 2 hours; Operator stirred food and raised heat level; rechecked to 105 F; **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (52-53F - Cooling)at 10:25 to 52-53 F at 10:35 since 9:00 ;in make table at cook line ; food containers covered during cooling; at this rate foods will not reach 41 F within 4 hours; operator uncovered ; **Corrective Action Taken** Repeat Violation