Charleys Wings Cheesesteaks

1401 Dunn Ave, Jacksonville, FL 32218 · Permanent Food Service · License 2616477

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Rodent activity present as evidenced by rodent droppings found.High priority · fixed before it reopened Oct 29 · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
2 high priority (fixed before it reopened Oct 29, 1 repeat), 2 intermediate (fixed before it reopened Oct 29), 8 basic (5 repeats); basic violations cost 12 at most
-24
Emergency closure on Oct 28, reopened Oct 29
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score56

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

Inspection history

1 inspection · 2 visits

Oct282026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 29, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 28, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the flip-top cooler top reach in cooler next to the grill, provolone (49°F - Cold Holding) stacked above fill line closest to the grill. Employee removed from top portion to reach in cooler.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  Observed 29 rodent droppings in establishment. In dry storage areas, 1 dropping on cardboard of single service marinara packets, 4 droppings on floor under metal shelf of dry goods, 3 droppings on paper towels on shelf, 1 dropping on wrapped single service cups, 2 droppings in floor of back wall under shelf, 2 droppings on the reach in chest freezer lid, 7 droppings on boxes of deli paper, 7 droppings on wrapped single service carry out bowls, 1 dropping on cardboard cup carriers, 1 dropping on box of single use gloves.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Clean green cutting board by prep station with food residue staining build up,
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink on cook line used to store sanitizer bucket at time of inspection. Employee relocated the sanitizer bucket.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In the walk in cooler, chicken wings in box stored on the ground. In walk in freezer, box of fries stored in the floor. Operator relocated the chicken wings.
  Fixed on the spotRepeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  In walk in cooler, employee personal food stored on shelf over food for customers.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Paper cup used as scoop in bulk salt and pepper container.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  On shelf over three compartment sink, clean plastic containers with old date labels attached.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  On the cook line, reach in freezer and adjacent reach in cooler have mold like substance on the top door gaskets.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water at base of cook line flip-top cooler top reach in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor behind cookline equipment with grease build up.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone and hat stored on cook line prep counter used to sauce chicken wings.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.