Charleys Cheesesteaks
6726 Forest Hill Blvd, Greenacres, FL 33413 · Permanent Food Service · License 6022989
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 Jul 20 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 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.
At squeeze bottle on shelf over flip top cooler; cheese sauce (86°F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control 2 hours prior, moved to reach in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds (5 seconds) while washing hands after handling chemical spray bottle before handling clean equipment and clean utensils.
Discussed with employee who then washed hands properly rubbing together for 15 seconds.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Splitter added to mop sink faucet with hose attached, no vacuum breaker. Advised Operator to install vacuum breaker.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (degreaser) not labeled.
Operator labeled.
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.