Charley's Wings and Philly Steaks

9840 San Jose Blvd, Jacksonville, FL 32257 · Permanent Food Service · License 2611709

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Aug 10, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
4 high priority, 2 intermediate, 3 basic
-33
Complaint after follow-up on Jul 22
Counts in full until a follow-up finds the problems fixed
-20
Safety score47

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

Inspection history

2 inspections · 3 visits

Latest inspection

Aug102026

Complaint check

No violations found

First visitAug 10, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul212026F47Routine inspection9 violations, 4 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitJul 22, 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.
2 violations still not corrected:
- 1 High priority
- 1 Basic
What 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.
  Chicken in warmer at 118°F. Observed door partially open. In back of warmer chicken 155°F. Cheese at 148°F.
  Administrative complaintFixed on the spot
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Tiles have been reinstalled at callback.
  More time givenFixed on the spot
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cut lettuce cut at 10am per person in charge at 52°F in walk in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In fliptop under toaster observed cheese, cheese, cheese, at 46-54°F. Items are unlidded. Cheese stored above fill line at 64°F. Person in charge discarded. Observed ham in walk in cooler at 44°F. Person in charge moved to walk in cooler.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed chicken in warmer at 127°F. Person in charge discarded. Observed cheese sauce in warmer at 115-125°F. Person in charge discarded.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Cut lettuce cut at 10am per person in charge at 52°F in walk in cooler.
Intermediate2
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hot water shut off at hand wash sink by triple sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Bleach in spray bottle unlabeled.
Basic3
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Several old labels observed on clean dishware items.
- Code 33, Garbage and refuse: Dumpster overflowing garbage.
  Dumpster overflowing onto ground at time of inspection.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling tiles missing in back kitchen area due to AC repair occurring during inspection. Tiles cracked at back kitchen area. Floor soiled in external storage area with single service items storage.
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.

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.