CHARLEYS CHEESESTEAKS AND WINGS
5021 PARK BLVD N, Pinellas Park FL 33781 · 727-329-8564
Last inspected Oct 3, 2025 · 5 visits since July 2023
JUL 23
FEB 24
NOV 24
OCT 25
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Operator went on website and paid license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Oct 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees
Operating with an expired Division of Hotels and Restaurants license. 2-1-25, gave operator customer service contact number. Unable to complete during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice for customers inside. Soiled
Bowl or other container with no handle used to dispense food. White cup for dispensing salt and pepper.
Show the remaining 2 findings ▾
Current Hotel and Restaurant license not displayed.
Wet wiping cloth not stored in sanitizing solution between uses. Inside shake mixer bottom.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Container of medicine improperly stored. Bottle of Mylanta Anti-acid and anti-gas stored on to rack above cut tomatoes, and portioned sauces in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit stored on to of reach in freezer next to fryers on cook line: nacho cheese (67F - Hot Holding) Employee and inspector observed hot holding unit off. Employee turn holding unit on and inspector discussed nacho cheese temperature must be brought up to 165 degrees. Re-temped at 3:38pm and nacho cheese is (179F - Reheating). In hot holding unit drawer on prep table next to fryers: boneless chicken (110F - Hot Holding) Employee reheated boneless chicken in fryers and boneless chicken is temping at (200F - Reheating).
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. PIC Daniel not able to answer questions about the big 6 foodborne illness and symptoms. Inspector discussed the Big 6 and symptoms. Provided DBPR Easy way to remember Big 6 form in Spanish.
Food-contact surface soiled with food debris, mold-like substance or slime. Dinning room soda dispenser ice chute soiled with mold like substance.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificates for Crystal A. 3/05/2024, Luis A. 3/16/2024and David I. 3/16/2024.
Current Hotel and Restaurant license not displayed. Current license not posted and employee could not provide license.
Employee with no hair restraint while engaging in food preparation. Both employee engaging in food preparation at the time of inspection.
Food stored on floor. Case of raw chicken stored on floor under rack storing bags of onions in walk in cooler.
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled with food debris near kitchen entrance. Operator cleaned and sanitizer.
Feb 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator went on website and paid license during inspection.
Toxic substance/chemical improperly stored. Chemical spray bottle stored on front counter. Bottle moved.
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 operator poster.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. In container storing cheese in walk in cooler. Operator removed.
Cardboard used to line food-contact shelves. Inside reach in freezer near kitchen entrance. Operator removed.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Employee put hat on.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 76 F water on counter at sauce station. Operator stored tongs without water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled with food debris near kitchen entrance. Operator cleaned and sanitizer.
Jul 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining
Handwash sink not accessible for employee use at all times. Blocked by cart. Cart moved.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Near front hand washing sink.
Cutting board has cut marks and is no longer cleanable.
Wet wiping cloth not stored in sanitizing solution between uses. Front line.
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.