Charley’S Philly Steaks
Last inspected: Feb 11, 2026
43
Score
The health department has logged nine inspections at Charley’S Philly Steaks, the earliest from 2023. The latest inspection on file is from Feb 11, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited two times.
By comparison, the average Jacksonville facility scores 74, putting Charley’S Philly Steaks on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Non-Food Contact Surfaces Clean
FL-23
43
Sep 3, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
50
Apr 21, 2025
Complaint Full
No violations found.
100
Apr 18, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop across from cook line cheese, chicken, turkey, cheese 45-53F. Ambient temperature of unit down to 41F by end of inspection. Person in charge states lid has been open. Moved items to walk in freezer to rapidly chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-18: In fliptop cheese, cheese, chicken 48-51F. Person in charge states cheese has been in unit less than 4 hours, person in charge iced items down. Chicken has been in unit longer than 4 hours. See stop sale. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Apr 16, 2025
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop across from cook line cheese, chicken, turkey, cheese 45-53F. Ambient temperature of unit down to 41F by end of inspection. Person in charge states lid has been open. Moved items to walk in freezer to rapidly chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef with visible liquid on outside of paper, then handle seasoning container with gloved hands without hand wash. Spoke to employee during inspection. **Corrective Action Taken**
12A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Staining observed on front cutting board.
22-02-4
Intermediate - 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. One employee who handles food and works cashier with no proof of food handler training. Has been working at establishment for 1+ year.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid unlabeled.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on case of single service items, keys on prep table, drink with food storage. Person in charge removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Cases of water, fruit topping stored on the floor in back kitchen. Person in charge raised. **Corrected On-Site**
08B-38-4
Basic - Grease receptacle lid open, broken, or missing. Shared grease receptacle has lid open and grease on ground around unit.
33-29-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tong handle touching beef product on make line.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris buildup in cabinets at front line.
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quatanery ammonium wiping cloth at 0ppm. Person in charge remade to 200ppm. Also, wet wiping cloth not stored in sanitizing solution. **Corrective Action Taken**
21-08-4
41
Jul 2, 2024
Routine - Food
No violations found.
100
Jul 1, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop across from cook line cheese, cheese, cheese, cheese sticks, fries, cheese 49-62F person in charge states items have been in unit overnight, unsure how long items have been out of temperature. Also, tomatoes and lettuce in unit to right of fliptop at 46-55F. Person in charge discarded. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fliptop across from cook line cheese, cheese, cheese, cheese sticks, fries, cheese 49-62F person in charge states items have been in unit overnight, unsure how long items have been out of temperature.
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.24.
50-17-3
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager on cook line touch hat with gloved hands, then continue to handle food without hand wash. Spoke to manager during inspection. **Corrective Action Taken**
12A-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at front line with staining. **Repeat Violation**
22-02-4
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. Person in charge unable to provide proof of training for any employee working longer than 60 days. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemical unlabeled. Person in charge labeled appropriately. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Person in charge removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and vape on case of food product at dry storage area. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer with ice buildup observed.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer missing from cold holding units at front line.
05-09-4
33
Sep 7, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
47
Jan 10, 2023
Routine - Food
2 critical violations.
View 2 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Employee Health Policies Present
FL-03
74
Frequently Asked Questions
When was Charley’S Philly Steaks last inspected?
The most recent health inspection at Charley’S Philly Steaks on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Charley’S Philly Steaks?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Charley’S Philly Steaks.
How does Charley’S Philly Steaks compare to other restaurants in Jacksonville?
Charley’S Philly Steaks most recently scored 43 out of 100, which is lower than the Jacksonville average of 74.
Has Charley’S Philly Steaks' inspection record improved over time?
No. Recent inspections at Charley’S Philly Steaks have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Charley’S Philly Steaks means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Charley’S Philly Steaks inspected?
Based on the inspection history on file, Charley’S Philly Steaks is inspected around three times per year on average.
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