CHARLEY'S PHILLY STEAKS
10300 W FOREST HILL BLVD FC110, Wellington FL 33414 · 305.890.7042
Last inspected Aug 14, 2026 · 9 visits since September 2023
DEC 24
JAN 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach crawl under flip top cooler beside flat top grill at front counter- operator removed cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025013972 | Jan 6, 2025 | Mar 26, 2025 | $400 |
| 2--2024047042 | Jul 15, 2024 | Sep 6, 2024 | $200 |
| 2--2018054802 | Oct 17, 2018 | Dec 11, 2018 | $800 |
| 2--2018032797 | May 30, 2018 | Jul 13, 2018 | $300 |
| 2--2016040276 | Aug 18, 2016 | Sep 14, 2016 | $800 |
Inspection history
9 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At front counter: cheese sauce (90F at 11:45am; 109F at 12:05pm- Reheating) As per operator, reheating since 10am. Product did not reheat to 135F within 2 hours. See stop sale.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At front counter: cheese sauce (90F at 11:45am; 109F at 12:05pm- Reheating) As per operator, reheating since 10am. Product did not reheat to 135F within 2 hours. See stop sale.
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle tong that touched papers from raw steak then handled bread, no glove change; no hand wash. See stop sale for bread. Employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle tong that touched papers from raw steak then handled bread, no glove change; no hand wash. See stop sale for bread. Employee washed hands.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm) Operator corrected to Triple Sink (Quaternary 200ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cut lettuce (50F at 1:10pm; 48F at 1:40pm- Cooling) As per manager, cooling since 10am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
Jul 21, 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 ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed was cleaning floors with broom,then proceeded to handle clean sheet pan with cooked chicken wings without washing hands. Advised operator to showed employee proper hand washing procedures
Jan 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 1 live roach crawl under flip top cooler beside flat top grill at front counter- operator removed cleaned and sanitized area.
Rodent activity present as evidenced by rodent droppings found. Approximately 1 rodent dropping observed under cash register area beside fryer area at front counter.- operator removed, cleaned and sanitized area.
Spray bottle containing toxic substance not labeled. At triple sink- spray bottle of bleach not labeled - operator labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled above walk in cooler door entrance.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor not cleaned when the least amount of food is exposed.
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top reach in cooler: Provolone cheese (49F - Cold Holding); sliced tomatoes (54F) - Cold Holding As per manager items, taken from walk in cooler and stored in flip top cooler since 10am. Not prepped or portioned today. Items stored double panned. Manager moved items back to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (with milk) (126F - Hot Holding) As per manager, reheated and stored since about 2.5 hours. Manager increased temperature at steam table.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to manager.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 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. Flip top reach in cooler unit #2: cheese provolone cheese (47F - Cold Holding) As per operator, cheese removed from walk in cooler ad placed in flip top unit more than 4 hours prior. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler unit #2: sliced tomatoes (47F - Cold Holding) As per operator, tomatoes were moved from walk in cooler to flip top unit 1 hour prior. Not prepped or portioned today. Operator to item back to walk in cooler to quick chill. Flip top reach in cooler unit #2: cheese provolone cheese (47F - Cold Holding) As per operator, cheese removed from walk in cooler ad placed in flip top unit more than 4 hours prior. Not prepped or portioned today. See stop sale.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (42-47F - Cold Holding); shredded lettuce in make table at front line; food not prepared or portioned today; food overstocked; operator made smaller portions;
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 (73-89F - Reheating)at 10:25 to 73 F at 10:45 since 9:00 in steam table at front line; operator stated reheating started at 9:00 am; food not stirred; steam table set at law/ medium heat level; at this rate food will not reach 135 F within 2 hours; Operator stirred food and raised heat level; rechecked to 105 F;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (52-53F - Cooling)at 10:25 to 52-53 F at 10:35 since 9:00;in make table at cook line; food containers covered during cooling; at this rate foods will not reach 41 F within 4 hours; operator uncovered;
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.