Charleys Cheesesteaks & Wings
1147 S Broad St, Brooksville, FL 34601 · Permanent Food Service · License 3701311
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection4 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 6 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
More time given
- First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee entered kitchen and placed gloves on without washing hands. Discussed with employee who then removed gloves and washed hands.
Fixed on the spot
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee picked a piece of paper up off the floor then touched clean utensil without washing hands and changing gloves. Discussed with employee who then washed their hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched pan containing raw chicken then touched single service to go box without washing hands. Discussed with employee who then removed gloves and washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine sanitizer in bucket at front counter over 200ppm. Operator added water recheck 100ppm.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Wiping cloths stored in hand wash sink in cook line area. Inspector removed to wash hands.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sink in cook line area. Operator placed paper towel roll on shelf near the sink.
Fixed on the spot
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. Michele Lisa
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed mushrooms stored above prepped peppers in pan in walk in cooler
Food stored on floor.
Multiple cases of food in walk in freezer
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 employees engaging in food preparation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn on reach in freezer in cook line area
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Multiple clean pans in dish machine area
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Mop sink/walk in cooler area
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Extinguisher by back door of kitchen
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.