Charleys Philly Steaks
Last inspected: Apr 22, 2026
39
Score
Inspectors have visited Charleys Philly Steaks 11 times, with records going back to 2022. The latest inspection on file is from Apr 22, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly five violations before.
“Standing water in bottom of reach-in-cooler” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Tampa average 79, so Charleys Philly Steaks trails the local norm. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
5
Major latest
3
Minor latest
Inspection History
Apr 22, 2026
Complaint Full
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - 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.
03A-02-5
High Priority - 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.
01B-02-5
Intermediate - 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.
05-05-4
Intermediate - 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. **Corrected On-Site**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board inside establishment are soiled.
22-02-4
Intermediate - 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. **Corrected On-Site**
31A-11-4
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. Missing certificate for Francisco Alvarez.
53B-13-5
Basic - Accumulation of pink mold-like substance and calcium built up in the interior of the ice machine.
22-20-5
Basic - 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.
05-04-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
39
Jan 26, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - 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. **Repeat Violation**
08A-20-5
High Priority - 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.
03A-02-5
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. 1 employee has no proof of training.
53B-13-5
Basic - 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. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Floor area(s) covered with standing water. Under three-compartments sink.
36-22-4
Basic - Duct tape used to repair nonfood-contact surface. Du t tapes used on pipes and joints under three-compartments sink.
14-71-4
Basic - Water leaking from pipe under three-compartments sink.
29-11-4
52
Feb 11, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in dish area. Employee replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal pans stored in hand sink in dish area. Employee removed. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled with lime scale.
23-03-4
67
Oct 31, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
58
Mar 28, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
67
Oct 19, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - 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. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed accumulation of onion debris in handwash sink at front service area.
31A-11-4
Intermediate - No soap provided at handwash sink. Next to front cook line.
31B-03-4
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.
53B-13-5
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 drinking water in cup with no lid and then stored on top of ice bin.
12B-12-5
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
58
May 1, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Francisco Alvarez. Other CFM currently active.
53A-04-6
Basic - Standing water in bottom of reach-in-cooler. At front service counter. **Repeat Violation**
29-49-6
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
82
Feb 25, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Francisco Alvarez. Other CFM currently active. **Warning** - From follow-up inspection 2023-02-25: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at front service area. **Warning** - From follow-up inspection 2023-02-25: **Time Extended**
29-49-6
86
Feb 24, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Cold holding: sliced tomato 49 F, cut lettuce 51 F, sliced Swiss cheese 48 F, sliced provolone cheese 49 F. Reach-in cooler at front line: Cold holding: sliced tomato 45 F, sliced lettuce 51 F. **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed 14 live roaches under three compartment sink at kitchen. 5 live roaches in cabinets at front service counter. **Warning**
35A-05-4
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. Observed employee drinks stored in handwash sink at front service counter. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Francisco Alvarez. Other CFM currently active. **Warning**
53A-01-7
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink next to three compartment sink. **Warning**
31B-05-4
Basic - Dead roaches on premises. 9 dead roaches in cabinets at front service counter. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee drinks stored on prep table next to ice machine at kitchen. Operator moved to proper storage. **Corrected On-Site** **Warning**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at front service area. **Warning**
29-49-6
43
Dec 1, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce (112F - Hot Holding). Operator reheating at time of inspection, re temped: 148 F. Discussed with employee about the 2nd time reheating temperature is 165 F. **Corrective Action Taken**
03B-01-6
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/ 5 employees working at time of inspection.
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle with purple liquid at back kitchen and 1 spray bottle with blue liquid at front service counter. **Repeat Violation**
41-17-4
Basic - Ceiling vent soiled with accumulated food debris, grease, dust, or mold-like substance. Above walk-in cooler.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Expired license displayed in office.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees.
13-03-4
Basic - Standing water in bottom of reach-in-cooler. Sandwich prep cooler at front service counter.
29-49-6
58
Jul 5, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches **Corrected On-Site** **Warning** - From follow-up inspection 2022-07-05: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Oil squirt bottles for grill **Warning** - From follow-up inspection 2022-07-05: **Time Extended**
02D-01-5
90
Frequently Asked Questions
When was Charleys Philly Steaks last inspected?
The most recent health inspection at Charleys Philly Steaks on file is from Apr 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at Charleys Philly Steaks?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited four times, more than any other issue at Charleys Philly Steaks.
How does Charleys Philly Steaks compare to other restaurants in Tampa?
Charleys Philly Steaks most recently scored 39 out of 100, which is lower than the Tampa average of 79.
Has Charleys Philly Steaks' inspection record improved over time?
No. Recent inspections at Charleys Philly Steaks have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Charleys 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 Charleys Philly Steaks inspected?
Based on the inspection history on file, Charleys Philly Steaks is inspected around three times per year on average.
Nearby Restaurants