Charleys Philly Steaks
8808 Beach Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2616604
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 3 complaint inspection9 high priority (7 fixed on the spot), 3 intermediate, 6 basic-48
- Complaint after follow-up on Sep 9Counts in full until a follow-up finds the problems fixed-20
- Safety score32
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Same, 125-135f chicken in warmer, no time, no procedure, employee reheated it to 165f, operator stated they are going to cook per order starting soon, she filled procedure up and wrote time
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Food contaminated by employees/consumers and operator continued to serve food.
See stop sale. Employee grabbed raw meat then grabbed bread and was going to make sandwiches so explained to her and she discarded them
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
69f ice cream mix in machine, overnight, someone turned machine off last night and employee here thought it was empty but it has ice cream, employee discarded it, stop sale, 44-55 wings in reach in cooler at 55f, less than 4 hrs, employee placed them back in walk in cooler where they were at 9:45
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
99f cooked chicken in warmer, contradicting information on dial and reading, one states 140f and the other one 120f, explained 4 hrs procedure, employee reheated them to 165f, 126-137f fries under lamp, employee discarded them voluntarily, explained 4 hrs and shel start using a timer,
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Uncooked chicken labeled on bag, open bag, on shelf above fries in reach in freezer at cook line, raw phili meat above cut veggies in prep reach in cooler by cook line, employee rearranged
Fixed on the spot
Food stored in ice used for drinks.
See stop sale. Employee placed some add ons for drinks inside ice bin, explained to her and she removed them and discarded ice
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee grabbed raw meat then grabbed bread with same gloves and was going to make sandwiches so explained to her and she discarded bread and washed hands
Fixed on the spot
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.
Employee washed dishes then got dishes from sanitizer without washing hands, explained to her, she placed them back and washed hands
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One fly by hand sink at front counter
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cleaner next to to go cups on shelf under at front counter, employee moved it
Fixed on the spot
Intermediate3
Code 11, Employee health: 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.
One employee here since march, manager has blank form
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Employee scooped ice and has long fake nails
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee here since March hasn't done training, manager has a book here
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed mushrooms on shelf above cut lettuce in walk on cooler, employee rearranged
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Watch and wrist band, employees cooking
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vent in walk in cooler dusty
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Deli paper not inverted in storage shelf, employee inverted them
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe leaking at hand sink by front counter
Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
2 wall tiles missing by hand sink at front counter
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.