Charley's Philly Steaks

11110 Causeway Blvd, Brandon, FL 33511 · Permanent Food Service · License 3911048

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Jul 10, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed by the Jul 10 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 routine inspection
2 high priority (1 fixed by the Jul 10 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate, 8 basic (2 repeats)
-21
Administrative complaint on Jul 9, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score67

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

Inspection history

1 inspection · 2 visits

Jul92026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 2 High priority
- 1 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.
  Cut tomato (50°F); cut lettuce (50°F); milk (50°F) Observed in flip top cooler by flat top griddle. Digital display read 50°F Operator discarded milk, placed ice on tomatoes and lettuce.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over salad dressing containers in walk in cooler. Operator moved eggs to lower shelf.
  Repeat violationAdministrative complaint
Intermediate1
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bread and chicken nuggets on the floor in walk in freezer.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Drink on shelf over straws. Operator removed drink.
  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.
  2 employees wearing bracelets.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Operator removed label.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic and metal containers on clean dish shelf.
  Repeat violation
- 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.
  Cell phone on shelf over takeout items. Hat on drink lids. Operator moved items.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed in mop bucket wringer.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Displayed license expired 2/1/2026
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.