Charley's Philly Steaks

433 N Alafaya Trl, Orlando, FL 32828 · Permanent Food Service · License 5812761

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Sep 30 follow-up · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 complaint inspection
2 high priority (fixed by the Sep 30 follow-up, 1 repeat), 3 intermediate, 13 basic (4 repeats); basic violations cost 12 at most
-29
Extension granted on Sep 21, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score69

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

Inspection history

2 inspections · 5 visits

Latest inspection

Sep182026

Complaint inspection

18 violations found · Inspector came back 2 times

2nd follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 6 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  More time given
  Food storage container/container lid cracked or broken.
  Still broken containers in restaurant.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
12 violations still not corrected:
- 2 Intermediate
- 10 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  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
Basic10
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  More time given
  Food storage container/container lid cracked or broken.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
  Drain cover(s) missing.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 2 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Bottom make table small one bone in wings (57°F - Cold Holding); over night Big make table top part food stored over night ; sliced tomatoes (47°F - Cold Holding); cut lettuce (47°F - Cold Holding); pravelon cheese (52°F - Cold Holding); Swiss cheese (52°F - Cold Holding) Big make table ; bottom part over night food (); pravelon cheese (46°F - Cold Holding
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Bottom make table small one bone in wings (57°F - Cold Holding); over night Big make table top part food stored over night ; sliced tomatoes (47°F - Cold Holding); cut lettuce (47°F - Cold Holding); pravelon cheese (52°F - Cold Holding); Swiss cheese (52°F - Cold Holding) Big make table ; bottom part over night food (); pravelon cheese (46°F - Cold Holding Walk-in cooler shredded shedder cheese (49°F - Cold Holding
  Repeat violation
Intermediate3
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Operator provided broken thermometer when I was trying to calibrated didn't work .
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Walk-in cooler shelves.
- 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. Samantha working with the company for 2 years no certification she was from another store.
Basic13
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxes of food stored on floor at the walk-in freezer.
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  Gasket torn big make table front area.
  Repeat violation
  Food storage container/container lid cracked or broken.
  Broken container used to stored boneless wings at the bottom of make table
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Mop sink .
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  3 compartment sink faucet leaking.
  Drain cover(s) missing.
  Under 3 compartment sink .
  Standing water in bottom of reach-in-cooler.
  Bottom of the big make table front area .
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Employee hand sink back area the one next to the 3 compartment sink .
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Cracked tile by the 3 compartment sink .
  Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen front and back area
  Ceiling/ceiling tile shows damage or is in disrepair.
  Front area ceiling showed damaged from a previous leak.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen front and back area .
  Repeat violation
  Floor soiled/has accumulation of debris.
  Throughout kitchen front.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul202026C70Routine inspection13 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 21, 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:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Food storage container/container lid cracked or broken.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  mozzarella sticks (52 - Cold Holding)bone in cooked chicken wings (52°F - Cold Holding )operator stated was out of the cooler for less than 1 hour and she moved it back to freezer to fast cool and second temperature 40f for both item .
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee grilled steak and chicken then changed her gloves to drop in fries without hand wash .
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Mop sink hose side didn't have a vacuum breaker.
  Repeat violation
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No sanitizer strips to check the 3 compartment sink sanitizer.
- Code 27, Water source: No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.
  Employee hand sink front area .
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Mina saleeb 9-9-2020
Basic7
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Tongs stored at standing water 72 f at front area . Operator discarded the water .
  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 employees wearing watch and bracelets at the cook line . Employees take it off .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn bottom of make table the topping station make table .
  Food storage container/container lid cracked or broken.
  Broken lids used to cover the cooked bone in wings bottom of make table .
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand wash next to the 3 compartment sink .
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.