CHARLEY'S PHILLY STEAKS
27001 US HWY 19 S STE 2085, Clearwater FL 33761 · 727-207-3192
Last inspected Aug 6, 2026 · 7 visits since December 2023
AUG 24
FEB 25
DEC 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 45F seconds d temp at 156-43F cooling
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019048337 | Jul 26, 2019 | Nov 1, 2019 | $1,200 |
| 3--2018060486 | Oct 12, 2018 | Mar 6, 2019 | $500 |
| 3--2017059159 | Nov 29, 2017 | Jan 12, 2018 | $400 |
Inspection history
7 visits, newest first
Aug 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Working containers of food removed from original container not identified by common name. Squeeze bottles behind front counter containing food removed from the original container not labeled with common name.
Aug 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheddar (50F - Cold Holding); bacon (47F - Cold Holding); cut tomatoes (47F - Cold Holding); cut lettuce (46F - Cold Holding); chicken wings cooked (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar (50F - Cold Holding); bacon (47F - Cold Holding); cut tomatoes (47F - Cold Holding); cut lettuce (46F - Cold Holding); chicken wings cooked (47F - Cold Holding) See Stop Sale
Employee washed hands in a sink other than an approved handwash sink. As I entered the kitchen I observed the cook dipping his hands in soapy water of 3 compartment sink, no rinse and returned to work.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from 3 compartment sink. Operator replenished paper towels. Discussed the need to always have hand wash sinks stocked with paper towels.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature 51F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employees beverages observed on prep tables near clean equipment and food. Employee touched hair beverages removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table.
Working containers of food removed from original container not identified by common name. Squeeze bottles behind front counter containing food removed from the original container not labeled with common name.
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. A spray bottle of spic and span on a shelf next to food, operator moved chemical to gain compliance.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in rear kitchen area. Discussed with operator the need to keep paper towels stocked at all hand wash sinks.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser broken at handwashing sink in rear kitchen area. Operator stated that somebody is coming today to fix or.
Food stored on floor. Bag of onions stored on the floor, operator moved onions to shelf in walk in cooler.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in prep room. Operator refilled paper towels during inspection.
Carbon dioxide tanks not adequately secured. Observed two carbon dioxide tanks not secured in prep room at time of inspection. Operator re-secured tanks during inspection.
Feb 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 45F seconds d temp at 156-43F cooling
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Alham expired 6/20/2024
Carbon dioxide/helium tanks not adequately secured. Next to handwash sink
No Heimlich maneuver/choking sign posted. Emailed manager sign
Dec 4, 2023Inspection Completed - No Further ActionLicensing 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 cold held at greater than 41 degrees Fahrenheit. Provolone 50f, Swiss 50f. Lids put on product to protect form heat on grill.
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.