CHARLEY'S PHILLY STEAKS
2600 W BROWARD BLVD BAY C101, Fort Lauderdale FL 33312 · 954.900.3929
Last inspected Jul 17, 2026 · 8 visits since July 2023
JAN 25
JUL 25
OCT 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025014282 | Jan 6, 2025 | Apr 17, 2025 | $200 |
Inspection history
8 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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/
Soiled dry wiping cloth in use. 1. 1 soiled dry wiping cloth stored on front line flip top cooler counter.
Standing water in bottom of reach-in-cooler at cookline.
Dec 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box, boneless wings (105F - Hot Holding). The item has been in the box less than 1 hour. The temperature of the cabinet was increased to reheat to 165F and hot hold.
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the sandwich make table, sliced cheese (50F - Cold Holding); sliced turkey (50F - Cold Holding). Both items were placed on the table less than 4 hours ago. The items were removed to the lower cooler to quick chill and cold hold.The items were not prepped or portioned today.
Bowl or other container with no handle used to dispense food. In a bin of salt and pepper mix, a paper boat was stored inside and used to dispense the product. The item was removed
Ceiling vents soiled with accumulated dust. Outside the walk in cooler door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to the hot Bo on the cook line, a bucket of 73F water with tongs stored inside. The bucket and tongs were removed
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line flip top cooler, sliced provolone (50F - Cold Holding); sliced swiss (50F - Cold Holding). The items have been in the cooler less than 3 hours. The items were not prepped or portioned today. The cheese was moved to the bottom cooler to chill and cold hold.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter hot box, boneless chicken wings (120F - Hot Holding). The boneless wings have been holding less than 1 hour. The item is being reheated to 165F to hot hold.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler; cooked onions (68-74F - Cooling) at 3:35pm. Per employee cooked and cooling since 11:45am. Manager spread onto trays and placed in freezer to fast chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter hot box, boneless chicken (126F - Hot Holding). Per employee in unit less than 1 hr. Employee refried yo raise temperature and increased unit temperature to maintain 135F.
No probe thermometer provided to measure temperature of food products.
Employee eating in a food preparation or other restricted area. Employee open beverage container on shelf in walk in cooler with consumer foods. Manager discarded beverage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelet.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 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. Beverage air two drawer cooler at front counter; cooked chicken wings (50F - Cold Holding) overnight inside unit per manager. Cooked Chicken wings not prepped, pulled or portioned today. Observed empty space on bottom drawer of unit. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage air two drawer cooler at front counter; cooked chicken wings (50F - Cold Holding) overnight inside unit per manager. Cooked Chicken wings not prepped, pulled or portioned today. Observed empty space on bottom drawer of unit. Operator discarded, See stop sale
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bag of shredded cheddar cheese opened yesterday at 11am per manager not date marked. Operator dated
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure to manager.
Drips from condensation or splash falling onto floor inside walk in freezer from vent.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with bags of cookies under shake machine at front counter. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and purse on top container of salt on shelf Next to office area. Operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing wrist band while making food. Operator removed
Ice buildup on floor inside walk-in freezer.
No Heimlich maneuver/choking sign posted. Emailed flier to manager.
Sanitizer solution inside 3 compartment sink not clean. Operator changed water during inspection.
Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Operator moved to sanitizer solution.
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.