Charley's Philly Steaks
12801 W Sunrise Blvd Ste F211, Sunrise, FL 33323 · Permanent Food Service · License 1621786
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 20, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F. In front counter fliptop lower cooler, individual commercial blue cheese dressing (48°F - Cold Holding). Per manager case in i unit more than 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In front counter fliptop lower cooler, individual commercial blue cheese dressing (48°F - Cold Holding). Per manager case in i unit more than 4 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In True reach in cooler in prep area, open case raw bacon on top of pickle buckets. Employee rearranged to properly separate.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Fryer oil containers on floor in back dry storage area.
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice scoop holding container has mold like buildup in bottom. Manager replaced with clean container.
Fixed on the spot
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.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.