Charleys Philly Steaks

2500 W Broward Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1625722

A
Grade A
Safety score 93 of 100
Latest visit: Aug 5, 2026

What drove the grade

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.High priority · no follow-up needed · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 5 routine inspection
    1 high priority (no follow-up needed), 1 intermediate, 1 basic
    -7
  • Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitAug 5, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    3 violations found:

    • 1 High priority
    • 1 Intermediate
    • 1 Basic
    What the inspector cited

    High priority1

    • Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

      1. Employee using cellphone while engaging in food preparation.

    Intermediate1

    • Code 53, Manager certification and employee training: Required employee training expired for some employees.

      To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

    Basic1

    • Code 16, Dishwashing facilities and test kits: Old date marking label stuck to food containers after cleaning, observed on drying rack above triple sink.

      Operator removed.

      Fixed on the spot

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Most cited

Handwashing and hygienic practices1
Dishwashing facilities and test kits1
Manager certification and employee training1