Charley's Cheesesteaks & Wings
9990 Belvedere Rd, West Palm Beach, FL 33411 · Permanent Food Service · License 6013787
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection2 high priority (fixed on the spot), 3 basic (1 repeat)-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 visitOct 16, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line, boneless chicken (120°F - Hot Holding), operator stated item held out of temperature for approximately 30 minutes. Operator discarded item.
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.
At cook line, Raw chicken stored over French fries, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
In use utensils in standing water 76°F. Operator removed utensil.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
At cook line, soiled dry wiping cloth used to wipe food contact surfaces. Advised operator to store wiping cloths in sanitized water. Operator placed wiping cloths in sanitizer bucket.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
At cook line, in use utensils stored on soiled towels. Operator removed.
Fixed on the spotRepeat violation
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.