Charleys Cheesesteaks Wings
1610 S Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6011271
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection4 high priority (2 fixed on the spot, 2 repeats), 2 intermediate, 2 basic (2 repeats)-32
- Administrative complaint on Nov 2, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitNov 3, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Same.
More time given
- First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. 2 door flip top: sliced tomatoes (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator held in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
2 door flip top: sliced tomatoes (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator held in cooler overnight. See stop sale. provolone (49°F - Cold Holding); shredded cheddar (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place product in freezer to quick chill.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
Cheese sauce (103°F reheating) at 3:33; reheating since 3:03 - 103°F at 3:54 At current rate of reheating product will not reach 135°F within 2 hours. Operator reduced amount of cheese and turned warmer temperature to high setting.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw bacon over ranch dressing and fully cooked chicken wings at walk in cooler. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand sink by register area 82°F.
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. Not available at time of inspection.
Basic2
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 100ppm) Operator got fresh quaternary sanitizer, 200ppm.
Fixed on the spotRepeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed water dripping onto floor from ceiling tile at triple sink area.
Repeat violationAdministrative complaint
Earlier inspections 1
F59Routine inspection8 violations, 3 high priority Administrative complaint
- First visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooler: Swiss (58°F - Cold Holding) Per operator, product left out at ambient temperature next to grill for approximately 15 minutes. Per operator, not prepared or portioned today. Operator placed in freezer to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
warmer: cheese sauce (102°F - Reheating) at 3:04; reheating since 2:40 - 102°F at 3:29 At current rate of reheating product will not reach 135°F within 2 hours. Operator turned up temperature on warmer.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw bacon over dressings at walk in cooler. Operator stored products properly.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
cut lettuce (78°F - Cooling) at 2:58; cooling since 11:30 - 58°F at 3:20 Observed in flip top cooler in deep pan. At current rate of cooling product will not reach 41°F within 4 hours. Operator placed product in freezer to quick chill.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
By front register area.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser stored next to clean pans and pitchers at dish rack. Operator stored degreaser properly.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 50ppm) Operator got fresh quaternary sanitizer.
Fixed on the spotRepeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Broken and cracked ceiling tiles with evidence of water damage at triple sink area
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.