Charleys Cheesesteaks Wings
Last inspected: Apr 1, 2026
74
Score
The health department has logged nine inspections at Charleys Cheesesteaks Wings, the earliest from 2022. The most recent visit was on Apr 1, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “water with a temperature”, which has been cited three times.
Restaurants in Holiday average 77, so Charleys Cheesesteaks Wings trails the local norm. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - 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 **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Cardboard used to line food-contact shelves. Cardboard removed. **Corrected On-Site**
14-05-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensils from standing water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - 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.
02D-01-5
74
Dec 4, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - 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. **Corrected On-Site**
27-16-4
Basic - 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. **Corrected On-Site**
25-06-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 tongs stored in standing water temped 69 F at cook line. **Repeat Violation**
10-07-4
82
Apr 11, 2025
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit expired
16-37-1
Intermediate - 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.
53A-05-6
Basic - Old labels stuck to food containers after cleaning. Old sticker on pans on dry dish rack
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. To go box not inverted on service line. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Employee drink bottle on shelf in walk in cooler, operator removed **Corrected On-Site**
12B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets while preparing food. Employees removed bracelets. **Corrected On-Site**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water 73F,operator removed. **Corrected On-Site**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery above lettuce and wings in walk in cooler,operator removed **Corrected On-Site**
08B-17-4
52
Feb 25, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
86
Dec 26, 2024
Routine - Food
4 critical violations. 6 major violations. 1 minor violation.
View 11 violations
High Priority - 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 . **Warning**
03D-01-5
High Priority - 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. **Warning**
12A-11-4
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - 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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in the sink by three compartment employee removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - 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 **Warning**
53A-05-6
Intermediate - 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. **Warning**
53B-01-5
Intermediate - 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 **Warning**
11-26-1
Intermediate - 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 **Warning**
27-16-4
Basic - 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 **Corrected On-Site** **Warning**
08B-49-4
29
Feb 15, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-02-15: Not observed **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-02-15: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-02-15: **Time Extended**
50-09-4
78
Feb 14, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - 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
03A-02-5
High Priority - 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
01B-02-5
Intermediate - 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.
11-27-4
Intermediate - 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.
11-26-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - 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
12B-12-5
Basic - 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
40-06-5
52
Sep 12, 2023
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Plumbing Maintained; Sewage Disposal
FL-51
78
Aug 5, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2022-08-05: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, cooler on cook line no working. Ambient temperature 50F. - From follow-up inspection 2022-08-05: **Time Extended**
05-05-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves at cook line - From follow-up inspection 2022-08-05: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2022-08-05: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2022-08-05: **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled, ice machine lid and ledge has build up of mold like substance. - From follow-up inspection 2022-08-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screening above ice machine partially detached - From follow-up inspection 2022-08-05: **Time Extended**
35B-04-4
64
Frequently Asked Questions
When was Charleys Cheesesteaks Wings last inspected?
The most recent health inspection at Charleys Cheesesteaks Wings on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at Charleys Cheesesteaks Wings?
Across the inspection record, “water with a temperature” has been cited three times, more than any other issue at Charleys Cheesesteaks Wings.
How does Charleys Cheesesteaks Wings compare to other restaurants in Holiday?
Charleys Cheesesteaks Wings most recently scored 74 out of 100, which is lower than the Holiday average of 77.
Has Charleys Cheesesteaks Wings' inspection record improved over time?
Results have been roughly steady. Inspections at Charleys Cheesesteaks Wings have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Charleys Cheesesteaks Wings means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Charleys Cheesesteaks Wings inspected?
Based on the inspection history on file, Charleys Cheesesteaks Wings is inspected around two times per year on average.
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