Charleys Philly Steaks
2567 S Kirkman Rd, Orlando, FL 32811 · Permanent Food Service · License 5809199
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 Aug 26 routine inspection4 high priority (fixed by the Oct 26 follow-up), 3 intermediate, 6 basic-27
- Complaint after follow-up on Sep 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitOct 26, 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
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
- 2nd follow-up visitSep 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Shredded lettuce 65°F
Administrative complaint
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
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
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
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.
More time given
- 1st follow-up visitSep 2, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
10 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-shredded cheese 68°F -cheese slices 69°F -shredded lettuce 65
Administrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
More time given
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
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
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
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.
More time given
- First visitAug 26, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-chicken (80°F - Cold Holding) turkey (46°F - Cold Holding) cut tomatoes (68°F - Cold Holding); shredded lettuce (62°F - Cold Holding); cheese (67°F - Cold Holding)
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
-employees not washing hands between tasks such as cleaning and preparing food
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-chocolate chips in walk in cooler
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. -hand wash sink next to 3 compartment sink, no running water
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
-bag of onions in walk in cooler
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-reach in cooler next to toaster not working
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
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 items stored with single service items
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. -rear door blocked by children's bike
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.