Charley's Cheesesteaks and Wings
1101 Beville Rd, Daytona Beach, FL 32119 · Permanent Food Service · License 7406474
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection3 high priority, 2 intermediate, 2 basic-26
- Complaint after follow-up on Sep 23Counts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken 86-93°F in the warmer. Operator discarded , cooked fresh, and placed on time as a public health control .
More time givenFixed on the spot
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Code 53, Manager certification and employee training: No certified food manager for establishment.
Scheduled for following week per manager
Administrative complaint
Basic1
Code 29, Plumbing and backflow prevention: Water leaking from three compartment sink.
More time given
- First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken in the warmer 106°F, warmer off, employee turned warmer on
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
Cheese sauce reheating in a can approximately 3.5 hours per employee 120-130°F in the Center
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Front sink
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic2
Code 25, Single-service items: Reuse of single-service or single-use articles.
To go cup in salt as scoop
Code 29, Plumbing and backflow prevention: Water leaking from three compartment sink.
When sink is set to close, water runs out
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.