CHARLEY'S CHEESESTEAKS AND WINGS
1101 BEVILLE RD, Daytona Beach FL 32119 · 772-521-4907
Last inspected Jul 23, 2026 · 11 visits since July 2023
SEP 24
JAN 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live, small flying insect in kitchen, operator killed and discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in the warmer 106F, 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 degrees Fahrenheit in all parts. Cheese sauce reheating in a can approximately 3.5 hours per employee 120-130F in the Center
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/
Show the remaining 3 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front sink
Reuse of single-service or single-use articles. To go cup in salt as scoop
Water leaking from three compartment sink. When sink is set to close, water runs out
Feb 5, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Old food stuck to clean dishware/utensils. Full pans.
Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped knives in open container for customers. Operator discarded
Sep 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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/
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees on duty with no food handler training
Accumulation of black/green mold-like substance on the ice chute, dining room
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Wet wiping cloth not stored in sanitizing solution between uses. Front counter, wet wiping cloth and sanitizer spray bottle less than 150 ppm quat
Jul 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
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/
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees on duty with no food handler training
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back kitchen area
Accumulation of black/green mold-like substance on the ice chute, dining room
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Wet wiping cloth not stored in sanitizing solution between uses. Front counter, wet wiping cloth and sanitizer spray bottle less than 150 ppm quat
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small cooler: Turkey on ice 44-46F, advised to ice more fully. In main cooler, shredded cheese, milk, lettuce, sliced cheese 45-46F. Operator added ice. Ice cream hoppers: left 34-59F, right 37-55F. Temperatures cooler towards the back and warmer towards the front. Both filled 4 hours earlier.
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/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees on duty with no food handler training
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back kitchen area
Accumulation of black/green mold-like substance on the ice chute, dining room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack next to bag in the box soda
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Wet wiping cloth not stored in sanitizing solution between uses. Front counter, wet wiping cloth and sanitizer spray bottle less than 150 ppm quat
Jan 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee on duty with no food handler training and other employees with no food handler training
Spray bottle containing toxic substance not labeled. In dry storage area
Spray quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Operator dumped out
Jan 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. When switching from touching raw Philly to bread. Employee changed gloves but did not wash hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese on ice up to 50F, sliced cheese underneath 50F, Swiss, provolone, kimchee, cut tomatoes 52F, cut lettuce 45F. All in double cooler for a little over an hour per operator. Advised to move items and ice more fully. - turkey 57F in small cooler. Moved from underneath to the top within the past hour per operator. Other cooler temps frozen to 41F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and fries 101-124F in warmer for less than and hour per operator. Time mark added,
Employee applied hand antiseptic in place of washing hands as required. Going from register to food prep/touching food
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee on duty with no food handler training and other employees with no food handler training
Spray bottle containing toxic substance not labeled. In dry storage area
Accumulation of black/green mold-like substance/slimy substance in the interior of the ice chute, dining room
Old food stuck to clean dishware/utensils. Plastic pans
Old labels stuck to food containers after cleaning.
Spray quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Operator dumped out
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink standing water
Working containers of food removed from original container not identified by common name. - Salt in 12L container, dry storage - Sugar in 20L container under soda counter
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Moataz
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gina, Menni, Moataz, Alioune
Bowl or other container with no handle used to dispense food. Cup in salt and pepper mix
Spray quaternary ammonium compound sanitizing solution not at proper minimum strength. Spray bottle 0 ppm
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Employee washed hands with no soap. - at back handsink with no soap
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Turkey in shallow plastic pan with drip screen 48F. Cooler right night to fryer. Advised to use deep pan and remove screen. Stocked within 4 hours per operator - reach in cooler near front counter - cheese 48F, milk 47F, tomatoes 46F - stocked within 4 hours per operator. - ice cream hopper holding ice cream mix 44-46F. In unit for 2.25 hours per operator.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Moataz
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gina, Menni, Moataz, Alioune
No soap provided at handwash sink. Back handsink
Probe thermometer not available for use as needed. Batteries dead. Operator changed batteries and checked calibration.
Bowl or other container with no handle used to dispense food. Cup in salt and pepper mix
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Spray quaternary ammonium compound sanitizing solution not at proper minimum strength. Spray bottle 0 ppm
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -operator educated employee, employee removed gloves, washed hands, and put on new gloves
Raw animal food stored over/not properly separated from ready-to-eat food. -raw philly beef stored above pre-cooked bacon bits in walk-in cooler, operator reorganized
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cheese sauce, per operator reheating in steam pot since 9:45AM only reached 108F, operator discarded
Equipment in poor repair. -paper towel dispenser cover is cracked on the paper towel dispenser next to the prep sink
Floor soiled/has accumulation of debris. -floor underneath and behind cooking equipment has a light accumulation of grease and food debris
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs for wings stored in standing water 71F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink heavily soiled with grease and food debris, employee cleaned
Opened employee beverage container in a cold holding unit with food to be served to customers. -open employee beverage stored above pre-cooked bacon to be served to customers in walk-in cooler, operator reorganized
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms stored above commercially processed sliced provolone cheese in walk-in cooler, operator reorganized
Wall soiled with accumulated grease, food debris, and/or dust. -wall above triple sink has an accumulation of black, mold-like substance
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched face with gloved hand, operator educated employee, employee washed hands and replaced gloves
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live, small flying insect in kitchen, operator killed and discarded
Toxic substance/chemical improperly stored. -multiple spray bottles hanging off handwash sink in prep area, operator relocated
Current Hotel and Restaurant license not displayed. -operator received via email during inspection and posted
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water bottle on prep table, operator removed
Floor soiled/has accumulation of debris.
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs for wings stored in standing water, operator discarded water
Working containers of food removed from original container not identified by common name. -salt container lacking label, operator labeled
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.