CHARLEYS CHEESESTEAKS WINGS
1802 US HWY 19, Holiday FL 34691 · 727-940-2071
Last inspected Apr 1, 2026 · 8 visits since September 2023
FEB 24
DEC 24
APR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 82F coming from hand wash sink. Hot water turned off under sink operator turned on hot water. Second temperature 113F
Cardboard used to line food-contact shelves. Cardboard removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf of make table. Operator removed the beverage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensils from standing water.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from the original container not labeled with common name. Discussed the importance of labeling all foods removed from its original container.
Dec 4, 2025Inspection 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 ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at cook line. Employee turn on hot water and temped 115+ F at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 tongs stored in standing water temped 69 F at cook line.
Single-service articles not stored inverted or protected from contamination. Take out food containers sorted on prep table at cook line. Employee inverted at time of inspection.
Apr 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit expired
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/ 4 employees handling food, no manger on-site.
Employee drink bottle on shelf in walk in cooler, operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets while preparing food. Employees removed bracelets.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water 73F,operator removed.
Old labels stuck to food containers after cleaning. Old sticker on pans on dry dish rack
Single-service articles not stored inverted or protected from contamination. To go box not inverted on service line. Operator inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery above lettuce and wings in walk in cooler,operator removed
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 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/ 4 employees no food manager present
Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottle next to restaurant foods employee removed to proper storage
Dec 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority6 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings 80 f cooked at 12:30 pm checked temperature at 2:45 pm did not cool from 135 f to 70 f within 2 hours. Reach in cooler by hand washing sink and sauce area.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee come to register grabbed bread after coming from bathroom.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings 80 f cooked at 12:30 pm checked temperature at 2:45 pm did not cool from 135 f to 70 f within 2 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by grill Cold holding provolone 47 f employee moved to freezer 2nd temp 43 f reach in cooler by sauces Cold holding cook chicken 45 f 2nd temp 44 f employee moved to freezer.
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.
Handwash sink used for purposes other than handwashing. Dishes stored in the sink by three compartment employee removed
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/ 4 employees no food manager present
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employees had the agreement
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cooks line hand washing sink 73 f ran over 2 minutes hand washing sink front service counter 72 f
Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottle next to restaurant foods employee removed to proper storage
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Current Hotel and Restaurant license not displayed.
Feb 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese shredded cheddar 55 f 1 lbs provolone 54 f 10 lbs cut tomatoes 52 f 6 lbs Swiss cheese 55 f.050 lbs cut lettuce 59 f 1 lbs held over night in reach in cooler on cooks line by drive thru window. No temperatures taken ambient air temperature of cooler 54 f employee stated maintenance may have shut power off overnight while cleaning the kitchen. Cook onions : 54 f held In small reach in coolers by grill top held overnight no temperatures taken ambient air temperature 46 f - 51 f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese shredded cheddar 55 f 1 lbs provolone 54 f 10 lbs cut tomatoes 52 f 6 lbs Swiss cheese 55 f.050 lbs cut lettuce 59 f 1 lbs held over night in reach in cooler on cooks line by drive thru window. No temperatures taken ambient air temperature of cooler 54 f Cook onions : 54 f held In small reach in coolers by grill top held overnight no temperatures taken ambient air temperature 46 f - 51 f
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink placed on segregated table but had no lid or straw
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board
Sep 12, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Lack of toilet tissue at each toilet. Manager stocked restroom with toilet paper
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all hand sinks, manager went to store and brought back paper towels and stocked all hand sinks
No Heimlich maneuver/choking sign posted. Operator had choking poster in car, posted sign in kitchen
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.