CHARLEY'S STEAKHOUSE
4444 W CYPRESS, Tampa FL 33607 · 3539706
Last inspected May 1, 2026 · 6 visits since December 2023
APR 24
AUG 24
APR 25
OCT 25
MAY 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked bell peppers 105 F in steam well.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of lobster bisque (128F - Hot Holding) in steam well. Operator reheated over 165 F at time of inspection.
Handwash sink used for purposes other than handwashing. Employee filling water pitchers in handwash sink at salad station. Discussed with operator that handwash sink for handwash only.
No paper towels or mechanical hand drying device provided at handwash sink. At steak prep area in walk-in cooler. Provided.
Some oyster tags not marked with last date served.
Show the remaining 1 finding ▾
Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch bags stored on storage shelves over steaks and shrimps in walk-in cooler.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran high temp dish machine multiple times, temped 141.3F to 152.3F, ran a few more times and temped 158.1F.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled cutting boards, then handled clean food containers from dish machine without replaced gloves and hand wash. Discussed with operator about proper hand washing techniques and gloves changing procedures. Operator coached employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked olives mixer (49F - Cold Holding) stored on cold well. Operator placed on ice bath.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags.
Spray bottle containing toxic substance not labeled. 2 spray bottles under three-compartments sink.
Employee eating in a food preparation or other restricted area. Employee eating at dish machine area. Discussed with operator, employee went to eat in employee break room.
Employee with no beard guard/restraint while engaging in food preparation. A few food employees.
Apr 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of butter 51 F and sour cream 49 F store on counter top next to grill at cook line. Operator placed items in ice bath at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked bell peppers 105 F in steam well.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Peter Herranz, expired on 02/24/2025.
Handwash sink used for purposes other than handwashing. Handwash sink used at prep sink at prep area.
Employee personal food not properly identified and segregated from food to be served to the public. Fried chicken and opened bottle water stored on dry food storage shelves not identified. Operator segregated personal food at time of inspection.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside of microwave soiled with old food debris.
Handwash sink not accessible for employee use at all times. Observed 2 cutting boards stored inside hand sink in prep area Observed push cart blocking hand sink on cookline Corrected observed employee remove
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed stored on pre table on cookline Corrected -observed employee remove
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table on cookline Corrected observed employee remove
Employee with no beard guard/restraint while engaging in food preparation. Observed cook on cookline preparing food.
Floor area(s) covered with standing water. Observed on floor throughout kitchen Corrected -observed employee dry mop floor
Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walking freezer along floor
Insect control device installed over food preparation area. Observed stored over walk way to walkin freezer
Apr 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Toxic substance/chemical improperly stored. Observed stainless steel cleaner stored on cookline equipment Corrected observed employee remove
Spray bottle containing toxic substance not labeled. Observed spray bottle filled with clear sanitizer not labeled Corrected -observed employee label
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed lime scale inside ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee discard
Equipment and utensils not properly air-dried - wet nesting. Observed plastic container wet nesting on storage shelf adjacent to 3-compartment sink
Ice buildup in reach-in freezer and/or walk-in freezer. Observed along fan and door frame of walk-in freezer
Insect control device installed over food preparation area. Observed bug zapper installed over door way to dry storage Discussed locations to place bug zapper
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in meat cooler
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket store on floor on service line Corrected -observed employee place on shelf
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Employee hand wash in kitchen sink blocked by dish wash trays, corrected, employee removed trays during inspection.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over food prep, corrected, employee removed drink during inspection.
In-use knife/knives stored in cracks between pieces of equipment.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
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.