Charleys Cheesesteaks Wings
809 E Brandon Blvd, Brandon, FL 33511 · Permanent Food Service · License 3919360
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 high priority (fixed on the spot), 1 intermediate, 2 basic-11
- Administrative complaint on Jul 21Counts in full until a follow-up finds the problems fixed-20
- Safety score69
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 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw chicken, white American cheese in walk in cooler at 50°F. Operator moved items to reach in cooler.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired 2/1/2026, establishment is open and operating/currently preparing and serving food to customers. Operator renewed license during inspection.
Fixed on the spotAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice and food debris in front hand sink.
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Paper cup used to scoop bulk sugar. Operator replaced with scoop.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
4 dead roaches under sink in prep area. Operator removed, cleaned and sanitized the area.
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.