CHARLEYS PHILLY STEAKS
2414 E SUNRISE BLVD #FC-D, Fort Lauderdale FL 33304 · 954-563-2424
Last inspected Jul 10, 2026 · 7 visits since February 2024
NOV 24
FEB 25
JUL 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - provolone (41-46F). Per operator item in unit approximately an hour. Observed item overfilled. Operator removed excess and placed in reach in to quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. On the front line flip top cooler.
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splutter with attached hose at mop sink missing vacuum breaker.
Handwash sink not accessible for employee use at all times. Cleaning supply bottles in hand sink opposite of triple sink. Manager removed bottles.
Ceiling tile missing. Tiles missing in back prep area by above triple sink.
Food stored on floor. Cases of chicken philly meat on floor in walk in freezer.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chicken nuggets on prep table beside fryer at 36F rather than held frozen.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink has standing dirty water.
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
1.Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cook line raw beef and raw chicken in top section. Ready to eat Shredded cheese and salami I'm bottom section. 2. Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw shell eggs over ready to eat turkey. Operator stored all items correctly.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 1st employee entered cook line, put on gloves and began to cook on the grill without first washing hands. 2nd employee cashed out customer, put on gloves on and began dressing sandwiches with ready to eat lettuce and tomato without first washing hands. Both employees washed hand correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- Flip top; -Swiss cheese (44-53F - Cold Holding). Per operator item was not prepped or portioned today. Item was placed in unit almost and hours ago.Operator moved to freezer for quick chill.
Handwash sink used for purposes other than handwashing. Brushes in prep area hand sink.
No probe thermometer provided to measure temperature of food products.
Employee eating in a food preparation or other restricted area- dry storage next to walk in cooler food on shelf with single service items.
Floor soiled/has accumulation of debris. Under shelving in walk in cooler.
Food not stored at least 6 inches off of the floor. 1.Dry storage- cases of oil on floor in plastic bottles. 2.WIC-cases of plastic water bottles stored on floor.
No Heimlich maneuver/choking sign posted. Provided operator with handout.
Opposite fryer standing water in bottom of flip top.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Front counter.
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Employee cashed out customer, put on gloves and then began working with food - preparing/handling uncooked French fries - without first washing hands. Reviewed proper hand washing and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - provolone (41-46F). Per operator item in unit approximately an hour. Observed item overfilled. Operator removed excess and placed in reach in to quick chill.
Manager or person in charge lacking proof of food manager certification.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
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.
Cutting board has cut marks and is no longer cleanable. Front counter.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate8 Basic
Show 16 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cookline employee left kitchen area to walk in cooler came back and continued cooking a customers food order. Reviewed proper hand washing and glove usage, employee washed hands and changed gloves. - Cook line employee pushed trash down with gloved hands removed gloves and put on new gloves. Reviewed proper hand washing and glove usage with employee, employee washed hands and changed gloves.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Provided handout to operator.
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. Reviewed Big 6 with operator and provided handout.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Handwash sink used for purposes other than handwashing. - prep area; bottles of bleach stored in sink. Operator removed stored properly.
Manager or person in charge lacking proof of food manager certification.
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.
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.
Ceiling vents soiled with accumulated grease.
Cookline/ Front line floor soiled with accumulation of debris.
Dead roaches on premises. -Approximately 10 dead roaches under electric panel by back door. Operator removed dead roaches cleaned and sanitized the area at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. -Triple sink drying rack; several containers wet nesting. Operator stored inverted to dry properly.
Food stored on floor. -Walk in freezer; Case of chicken breast chunks stored on floor, operator stored properly.
Front line Cutting board has cut marks and is no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Front line wing toss station; tongs in water 74F, operator removed water and stored dry.
Soiled dry wiping cloth in use. -1 door reach in soiled dry wiping cloth stored on counter top. Operator stored in sanitizing solution.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef and raw chicken in upper section, ready to eat cheese and vegetables in lower section. Operator stored all items properly.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter flip top - cut tomatoes - cooling 3 hours at 3pm (50-52F - Cooling) at 3:15pm 50-53F; cut lettuce - cooling 2.5 hours at 3pm (51-52 - Cooling) at 3:15pm 51-53F. At this rate proper cooling will not be achieved. Operator placed items on ice to quick chill.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection.
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.
Cutting board has cut marks and is no longer cleanable. Flip top units.
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.