Charley's Philly Steaks

27001 US Hwy 19 S Ste 2085, Clearwater, FL 33761 · Permanent Food Service · License 6216746

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Aug 6, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 6 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
2 high priority (fixed by the Aug 6 follow-up), 3 intermediate (1 fixed on the spot, 1 repeat), 4 basic
-19
Safety score81

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

Inspection history

1 inspection · 2 visits

Aug52026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
Official report, on the Florida DBPR website
First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 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.
  shredded cheddar (50°F - Cold Holding); bacon (47°F - Cold Holding); cut tomatoes (47°F - Cold Holding); cut lettuce (46°F - Cold Holding); chicken wings cooked (47°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  shredded cheddar (50°F - Cold Holding); bacon (47°F - Cold Holding); cut tomatoes (47°F - Cold Holding); cut lettuce (46°F - Cold Holding); chicken wings cooked (47°F - Cold Holding) See Stop Sale
Intermediate3
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  As I entered the kitchen I observed the cook dipping his hands in soapy water of 3 compartment sink, no rinse and returned to work.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at hand wash sink across from 3 compartment sink. Operator replenished paper towels. Discussed the need to always have hand wash sinks stocked with paper towels.
  Fixed on the spotRepeat violation
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles behind front counter containing food removed from the original container not labeled with common name.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  2 employees beverages observed on prep tables near clean equipment and food. Employee touched hair beverages removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature 51°F
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cell phone on prep table.
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.
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.