Charley's Philly Steaks
6901 22nd Ave N Fc #04, St Petersburg, FL 33710 · Permanent Food Service · License 6214318
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 Nov 4 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic (1 repeat)-14
- Safety score86
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 visitNov 4, 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.
7 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 cold held at greater than 41°F.
In reach in prep cooler behind front counter- sliced cheese (48°F - Cold Holding, retemped at 45°F) Prep cooler stocked with cheese an hour ago, but cooler lid is being kept open, discussed keeping cooler lid closed when not in use. Operator moved cheeses to walk in to cool.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. -tin of candy stored in drinking ice at soda machine behind front counter. Operator removed candy and voluntarily burned ice, sanitized ice bin, and refilled with clean ice.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-next to 3 compartment sink. Operator put paper towels out
Fixed on the spot
No soap provided at handwash sink
-next to 3 compartment sink. Operator put soap out.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-sanitize equipment at 3 compartment sink not dispensing adequate sanitize solution. Operator will use bleach for sanitizing until equipment is repaired.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of mold-like substance in the interior of the ice machine.
Operator cleaned and sanitized ice machine.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach inside empty sanitize bucket on prep sink Operator washed rinsed and sanitized bucket
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.
- Stop sale
- An order that the food can’t be sold or served.