Charley's
Last inspected: Jan 7, 2026
61
Score
The health department has logged eight inspections at Charley's, the earliest from 2022. The most recent visit was on Jan 7, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has not been favorable: recent inspections average around six violations each, up from closer to two violations before.
Compared to other Delray Beach restaurants (averaging 71), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
8
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding to go food chicken with vegetables 125F , chili 128-132F in alto Sam , food being held less an hour , employee turned high temperature thermostat temperature get end of the inspection chicken 157F, chili 187F **Corrective Action Taken**
03B-01-6
High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart... cooking ground feef 125F to 136F on the stove , employee stated cooked is done , employee putting high volume fire to cooking properly. Cooked ground beef 193F **Corrected On-Site**
03C-06-5
High Priority - Metal stem-type thermometer soiled...sticky. Operator cleaned. **Corrected On-Site**
22-12-5
Basic - Water leaking from pipe , sink at three compartments sink
29-11-4
61
Aug 28, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 46F in reach in cooler by the front door , food not prepped or portioned today , food being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 46F in reach in cooler by the front door , food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Employee discarded food . ..... roasted peppers 73F at kitchen, food prepped or portioned today, food being held less than 4 hours. Employee voluntarily discarded food. **Corrective Action Taken**
03A-02-5
High Priority - Employee washed hands with cold water and without soap . Employee washed hands properly after discussion. **Corrected On-Site**
12A-19-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.... handle container with raw chicken and then washed hands with gloves and handle meat sauce container with same gloves . Employee changed gloves and washed hands. **Corrected On-Site**
12A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooked taco meat 143F at walk in cooler in dipper than 4 inches container with covered . Took another temperature about 40 minutes later it was 135F at current rate of cooling food will not reach 41F according to food code . Operator removed covered and replace food coldest area. **Corrective Action Taken**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the walk in cooler. Employee provided. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy soiled build up in handwashing sink at kitchen.
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink....clogged handwashing sink at kitchen.
29-20-5
37
Apr 4, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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
Basic - Bowl or other container with no handle used to dispense food. Operator removed bowl **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed wiping cloth **Corrected On-Site**
21-12-4
78
Sep 4, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .....baked beans date marked 8/22/24 in walk in cooler .
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .....baked beans date marked 8/22/24 in walk in cooler . See stop sale. Employee discarded food. **Corrective Action Taken**
01B-24-5
Intermediate - Handwash sink not accessible for employee use at all times....stored floor fan front of the handwashing sink . Employee removed. **Corrected On-Site**
31A-09-4
67
Mar 7, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Nov 6, 2023
Routine - Food
No violations found.
100
Feb 6, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing with no sanitize step. Sanitizer not set up in triple sink, discussed with operator. Operator set up triple sink at 100ppm chlorine. Operator instructed employee to sanitize wares
22-45-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling cooked chicken wings with bare hands into containers for service, discussed with operator
09-01-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed at kitchen entrance
36-03-4
70
Aug 23, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee prepare unwashed tomatoes. Discussed with operator. Employee washed tomatoes and sanitized food contact surface. **Corrected On-Site**
08B-39-4
95
Frequently Asked Questions
When was Charley's last inspected?
The most recent health inspection at Charley's on file is from Jan 7, 2026. The public record contains eight inspections in total.
How does Charley's compare to other restaurants in Delray Beach?
Charley's most recently scored 61 out of 100, which is lower than the Delray Beach average of 71.
Has Charley's inspection record improved over time?
No. Recent inspections at Charley's have averaged around six violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Charley's 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 Charley's inspected?
Based on the inspection history on file, Charley's is inspected around two times per year on average.
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