CHARLEYS PHILLY STEAKS
8003 CITRUS PARK TOWN CENTER MALL, Tampa FL 33625 · 813-926-7638
Last inspected Apr 24, 2026 · 7 visits since October 2023
MAR 24
OCT 24
FEB 25
JAN 26
APR 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. A small container of sliced salami 45 F and sliced white cheese 45 F stored in cold well. Recommend to placed ice bags on items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023012583 | Feb 24, 2023 | Mar 30, 2023 | $400 |
| 3--2016036627 | Aug 1, 2016 | Oct 7, 2016 | $400 |
Inspection history
7 visits, newest first
Apr 24, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board inside establishment are soiled.
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. Missing certificate for Francisco Alvarez.
Accumulation of pink mold-like substance and calcium built up in the interior of the ice machine.
Apr 22, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 45°F at 2:19 PM placed in front line reach in cooler at 10 AM from walk-in cooler. Sliced tomatoes 50°F at 2:20 PM placed in front line reach in cooler at 10 AM from walk-in cooler. Sliced turkey 49°F at 2:20 PM placed in front line reach in cooler at 10 AM from walk-in cooler. Sliced provolone cheese 47°F at 2:21 PM placed in front line reach in cooler at 10 AM from walk-in cooler. Cooked wings 50°F at 2:21 PM placed in front line reach in cooler at 10 AM from walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 45°F at 2:19 PM placed in front line reach in cooler at 10 AM from walk-in cooler. Sliced tomatoes 50°F at 2:20 PM placed in front line reach in cooler at 10 AM from walk-in cooler. Sliced turkey 49°F at 2:20 PM placed in front line reach in cooler at 10 AM from walk-in cooler. Sliced provolone cheese 47°F at 2:21 PM placed in front line reach in cooler at 10 AM from walk-in cooler. Cooked wings 50°F at 2:21 PM placed in front line reach in cooler at 10 AM from walk-in cooler.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer at front line reach in cooler displays 25°F. Multiple Time/temperature control for safety food items are held at 45°F and above.
Employee washed hands in a sink other than an approved handwash sink. Employee began washing hands at three compartment sink. Discussed with employee to wash hands only at designated hand washing sinks. Employee finish washing hands at handwashing sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board inside establishment are soiled.
Handwash sink used for purposes other than handwashing. Two rubber spatula stored inside hand washing sink next to three compartment sink. Manager removed both rubber spatulas at time of inspection.
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. Missing certificate for Francisco Alvarez.
Accumulation of pink mold-like substance and calcium built up in the interior of the ice machine.
Ambient air thermometer not located in the coolest part of the hot holding unit. Ambient thermometers located at the back of front line, reach in cooler and at the back of the walk-in cooler.
Current Hotel and Restaurant license not displayed.
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Sliced raw chicken stored behind sliced raw steak in small reach-in cooler at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of sliced salami 45 F and sliced white cheese 45 F stored in cold well. Recommend to placed ice bags on items.
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. 1 employee has no proof of training.
Duct tape used to repair nonfood-contact surface. Du t tapes used on pipes and joints under three-compartments sink.
Floor area(s) covered with standing water. Under three-compartments sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accusation of greasy substance buildup on duct tape repaired pipes surfaces under three-compartments sink.
Water leaking from pipe under three-compartments sink.
Wet mop not stored in a manner to allow the mop to dry.
Feb 11, 2025Inspection 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw steak in reachin cooler on cookline. Employee placed raw chicken in front of raw steak in reachin cooler.
Handwash sink not accessible for employee use at all times. Metal pans stored in hand sink in dish area. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in dish area. Employee replaced.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled with lime scale.
Oct 31, 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 foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw steak in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at front counter - Cold Holding: sliced tomato 44 F, kimchi 48 F, cooked chicken wing 48 F, shredded cheese 52 F. Operator moved items to walk-in freezer to cool down, re temp: cooked chicken wing 41 F, sliced tomato 40 F, kimchi 42 F, shredded cheese 43 F. Recommended operator to inspect reach-in cooler at front counter.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At dish washing area.
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. Cody and Daniel.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at cook line.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sliced chicken stored behind raw sliced steak in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of sliced tomato 52 F doubled pan stored on reach-in cooler. Operator moved into reach-in cooler.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Above fryers at front service area.
No Heimlich maneuver/choking sign posted.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce (126F - Hot Holding), employee adjust temperature control switch to higher.
Handwash sink used for purposes other than handwashing. Observed accumulation of onion debris in handwash sink at front service area.
No soap provided at handwash sink. Next to front cook line.
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.
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 drinking water in cup with no lid and then stored on top of ice bin.
No Heimlich maneuver/choking sign posted.
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.