Charley's Philly Steaks
3101 PGA Blvd Ste L-223, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6011533
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 22 routine inspection3 high priority (fixed on the spot), 1 basic-10
- Safety score90
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 22, 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.
In reach in cooler at front counter cut lettuce (50°F - Cold Holding); cut tomatoes (50°F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who moved products to another cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In walk in freezer open bag of raw chicken tenders stored above bags of cooked chicken nuggets, discussed with operator who corrected storage of products.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw bacon stored above lettuce, discussed with operator who corrected storage of products.
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 100ppm) discussed with operator who corrected to 200ppm.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.