Charleys Philly Steaks

2355 US Hwy 1 S, Saint Augustine, FL 32086 · Permanent Food Service · License 6501851

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Sep 2, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Sep 2 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
1 high priority (fixed by the Sep 2 follow-up), 5 intermediate (3 fixed on the spot, 2 repeats), 5 basic (1 repeat)
-23
Complaint after follow-up on Aug 26, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score65

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

Inspection history

1 inspection · 3 visits

Aug252026

Routine inspection

11 violations found · Inspector came back 2 times

2nd follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitAug 26, 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.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed shredded cheddar 53°F, cooked peppers 48°F, cut lettuce 53°F, sliced provolone 51°F in flip-top cooler for approximately 3 hours per person in charge. Person in charge placed product in walk-in cooler too cool.
  Fixed on the spot
Official report, on the Florida DBPR website
First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in flip top reach in cooler sliced tomatoes (47°F - Cold Holding); shredded cheese (50°F - Cold Holding); cut lettuce (49°F - Cold Holding); sliced cheese (46°F - Cold Holding)
Intermediate5
- 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.
  Observed open gallon of milk in cooler from earlier in the week per operator not dated. Operator dated.
  Fixed on the spot
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed hot water handle at hand wash sink does not move to turn on near triple sink.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed garbage can in front of hand wash sink near triple sink. Operator removed.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed no hand soap at hand wash sink front side of kitchen. Operator refilled.
  Fixed on the spotRepeat violation
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed hand wash sink near triple sink paper towels dispenser battery dead.
Basic5
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drinks above boneless chicken warmer. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed cutting board on flip top cooler left side of grill has dark marks that's no longer cleanable.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Observed sanitizer bucket stored on floor under cash register counter. Operator removed.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled with food debris. Observed hood filter cover soiled with grease build up.
- 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.
  Observed employee personal items above boneless chicken warmer. Employee removed.
  Fixed on the spotRepeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.