Charleys Grilled Subs
Last inspected: Jan 29, 2026
82
Score
Charleys Grilled Subs has been inspected seven times since 2022. On Jan 29, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Compared to the broader Boynton Beach restaurant scene, where the average is 79, this is a stronger showing. The file should reassure diners considering a visit.
7
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded chicken (125F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 1 hour. Advised operator to reheat chicken to 165+F. **Warning** - From follow-up inspection 2026-01-29: Steam table: Griot 132F hot holding Cooked peppers 125F hot holding Per operator, out of temperature for approximately 2 hours. Advised operator to reheat products to 165+F. **Admin Complaint**
03B-01-6
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. At large flip top and tall reach in coolers. **Warning** - From follow-up inspection 2026-01-29: **Time Extended**
05-09-4
82
Jan 28, 2026
Routine - Food
5 critical violations. 5 major violations. 1 minor violation.
View 11 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Tall reach in cooler: raw shell eggs 63F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
03A-03-5
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. Tall reach in cooler: cooked chicken, griot (cooked pork); Chipotle sauce (canned chipotle), salt fish, cooked eggs, pork gravy, picklez (sliced cabbage) 60-62F cold holding; small flip top cooler: picklez (sliced cabbage) (52F - Cold Holding); Chipotle sauce (canned chipotle) (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Tall reach in cooler: raw shell eggs 63F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded chicken (125F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 1 hour. Advised operator to reheat chicken to 165+F. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall reach in cooler: cooked chicken, griot (cooked pork); Chipotle sauce (canned chipotle), salt fish, cooked eggs, pork gravy, picklez (sliced cabbage) 60-62F cold holding; small flip top cooler: picklez (sliced cabbage) (52F - Cold Holding); Chipotle sauce (canned chipotle) (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw pork not in commercial packaging at reach in freezer. Operator stored products properly. **Corrected On-Site** **Warning**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed Purse in hand wash sink in back kitchen. Operator removed purse from sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By front register area and cook line area hand wash sinks. Operator provided paper napkins for paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. **Warning**
05-08-4
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. Not available at time of inspection. Employee health reporting procedure emailed to operator. **Warning**
11-26-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At large flip top and tall reach in coolers. **Warning**
05-09-4
27
Jul 24, 2025
Food-Licensing Inspection
No violations found.
100
Feb 21, 2025
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
78
Sep 25, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Cook switched from placing raw beef on the grill, to ready-to-eat bacon without washing hands at front counter. No soap available to wash hands.
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license 12.1.23. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 59F, sliced tomatoes 55F, next to grill, not prepped today. Cook stated he put cheese in unit less than 2 hours ago. Cook placed ice bags on ice for quick cooling down. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink at front counter and in hand sink next to ice machine and in back kitchen. No soap available.
31B-03-4
Basic - Bowl or other container with no handle used to dispense spice mix on shelf across ice machine. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grill and Shelf under register.
23-03-4
Basic - Pickles stored on floor in walk in cooler.
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Cover for the top right on ice machine missing.
14-11-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in stand up unit next to ice machine.
08B-49-4
43
Sep 8, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
61
Jul 22, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 50°F, Turkey 51°F, at front counter left small flip top cooler for less than one hour. Operator moved items to right flip top cooler. **Corrective Action Taken**
03A-02-5
Intermediate - 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.
53B-14-5
Basic - French fries stored on floor in walk in freezer.
08B-38-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
38-04-4
70
Frequently Asked Questions
When was Charleys Grilled Subs last inspected?
The most recent health inspection at Charleys Grilled Subs on file is from Jan 29, 2026. The public record contains seven inspections in total.
What is the most common violation at Charleys Grilled Subs?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Charleys Grilled Subs.
How does Charleys Grilled Subs compare to other restaurants in Boynton Beach?
Charleys Grilled Subs most recently scored 82 out of 100, which is higher than the Boynton Beach average of 79.
Has Charleys Grilled Subs' inspection record improved over time?
Results have been roughly steady. Inspections at Charleys Grilled Subs have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Charleys Grilled Subs means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Charleys Grilled Subs inspected?
Based on the inspection history on file, Charleys Grilled Subs is inspected around two times per year on average.
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