Charley's Philly Steaks

5010 N 95th Ave, Glendale, AZ 85305

American

License: Food Establishment - Eating & Drinking

Last inspected: Sep 18, 2025

Score

Low Risk Grade: B

Charley's Philly Steaks has been inspected three times since 2024. Charley's Philly Steaks was last inspected on Sep 18, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.

Recent visits have produced comparable findings, with counts hovering near three violations per visit.

“Certified food protection manager” comes up most often, recorded three times in the inspection record.

That's lower than the typical Glendale restaurant, which scores around 97. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Sep 18, 2025

Routine

2 major violations. 1 minor violation. 2 corrected on site.

View 3 violations

Ready-to-eat food not date marked (corrected on site)

Inspector notes: Cooked Chicken wings in walk with no date label, cooked this morning. PIC labeled

3-501.17

Working containers of toxic materials not identified (corrected on site)

Inspector notes: Observed 2 unlabeled chemical spray bottles of degreaser hung by hand sink in back kitchen. Working containers/bottles must be labeled with common name. Pic labeled with marker

7-102.11

No certified food protection manager

Inspector notes: No Certified Food Protection Manager on site at time of inspection. 1st Repeat Violation

2-102.12(A)

Apr 1, 2025

Routine

3 critical violations. 1 minor violation. 3 corrected on site.

View 4 violations

Hands not washed when required (corrected on site)

Inspector notes: Observed employee sweeping the floor and performing cleaning duties in the kitchen area. Observed employee then changing their gloves and without washing their hands first, go and grab a new set of gloves to begin work with food. Instructed employee that hands must be washed anytime we change tasks or anytime contamination to the hands occurs, such as during cleaning duty. Employee removed their gloves, washed their hands and grabbed clean gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

2-301.14

Food not cooled to safe temperature within required time (corrected on site)

Inspector notes: Observed chicken wings that were cold holding in a cold holding unit according to the person in charge. The internal temperature of the cold holding wings ranged from 43°F-49°F. In discussion with the person in charge, it was observed that the wings had been cooked and cooled the morning of the inspection. After cooking, the wings were left on the countertop for approximately 90 minutes without any temperature tracking. After this point, the wings were placed into the cold holding unit. The wings were embargoed at time of inspection (see embargo form). Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

3-501.14

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Observed cheese sauce that was hot holding in a hot holding unit according to the person in charge. The internal temperature of the cheese sauce in the unit was at 109°F. According to the person in charge the cheese sauce had been in the unit for more than 2 hours at time of inspection. The cheese sauce was embargoed at time of inspection (see embargo form). Discussed with person in charge heating the cheese on the flat top prior to placing into the hot holding unit. Discussed preheating the hot holding unit prior to placing cheese into it. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

3-501.16(A)(1)

No certified food protection manager

Inspector notes: Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Discussed with person in charge to acquire their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

2-102.12(A)

Oct 9, 2024

Routine

2 minor violations.

View 2 violations

Cutting surfaces scratched, scored, or no longer cleanable

Inspector notes: Observed several cutting boards with deep score marks, which makes them more difficult to maintain clean. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Recommend acquiring new cutting boards

4-501.12

No certified food protection manager

Inspector notes: Please ensure that a person with a certified food protection manager is present during all hours of operation. Person in charge is currently working towards acquiring their certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

2-102.12(A)

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 Sep 18, 2025. The public record contains three inspections in total.

What is the most common violation at Charley's Philly Steaks?

Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Charley's Philly Steaks.

How does Charley's Philly Steaks compare to other restaurants in Glendale?

Charley's Philly Steaks most recently scored 78 out of 100, which is lower than the Glendale average of 97.

Has Charley's Philly Steaks' inspection record improved over time?

Results have been roughly steady. Inspections at Charley's Philly Steaks have averaged around three violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Charley's Philly Steaks means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

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