Charley's Philly Steaks

451 E Altamonte Dr Unit FS05, Altamonte Springs, FL 32701 · Permanent Food Service · License 6902903

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 complaint inspection
2 high priority (1 fixed by the Aug 31 follow-up), 3 intermediate (1 repeat), 6 basic
-25
Violations at the Sep 29 complaint check
1 intermediate (1 repeat); 1 also cited at the Aug 27 complaint inspection and counted there
-4
Complaint after follow-up on Aug 28, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score59

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

Inspection history

2 inspections · 4 visits

Latest inspection

Sep292026

Complaint check

2 violations found

First visitSep 29, 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.
2 violations found:
- 2 Intermediate
What the inspector cited
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Chicken wings in reach in back cooler in cooler over 24 hours per operator.
  Repeat violation
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk in reach in cooler at front service counter.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Aug272026D64Complaint inspection11 violations, 2 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitAug 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 6 Basic
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  More time given
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  More time given
Basic6
- Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
11 violations still not corrected:
- 2 High priority
- 3 Intermediate
- 6 Basic
What was still 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.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cut lettuce -55°F Cut tomatoes -56°F
  Administrative complaint
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  More time given
- Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic6
- Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 3 Intermediate
- 6 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.
  6 cases of French fries 76°F back of the house by reach in freezer left out overnight per employees. reach in cooler close to wall ; milk (51°F); lettuce (50-60°F - Cold Holding); cheese (49-56°F - Cold Holding); cut tomatoes (49-56°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  reach in cooler close to wall ; milk (51°F); lettuce (50-60°F - Cold Holding); cheese (49-56°F - Cold Holding); cut tomatoes (49-56°F - Cold Holding) overnight per employees.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk in reach in cooler no one knows when it was opened.
- Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
  Hand sink by 3 compartment sink not operational. Pipe not connected to hand sink
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
- Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  6 cases of French fries 76°F back of the house by reach in freezer left out overnight per employees.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee personal drink in reach in stand up cooler back of the house
- Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Above reach in stand up cooler
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.