Charleys Cheesesteaks
2911 53 Ave E, Bradenton, FL 34203 · Permanent Food Service · License 5106107
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.observed in reach in cooler cheese (50°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 5 basic (2 repeats)-23
- Safety score77
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 16, 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 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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.observed in reach in cooler cheese (50°F - Cold Holding).
Person in charge stated it had been there for approximately 1 hour. Person in charge removed cheese stored above the fill line and placed in reach in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.Observed in walk-in cooler raw bacon over cut lettuce and cheese.
Person in charge removed raw bacon.
Fixed on the spot
Intermediate3
Code 27, Water source: Handwash sink does not have enough water pressure to properly wash hands.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.observed in back kitchen area garage stored in Handwashing sink.
Person in charge removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at both handwashing sink.Person in charge filled towels.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.observed in bak kitchen area and front kitchen area cooking oil stored on floor.
Person in charge removed.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
observed gold bracelet and wrist watch on employee preparing food. Employee removed and washed hands.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.Person in charge placed in sanitizer.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: Carbon dioxide not adequately secured in back kitchen area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
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.