CHARLEY’S PHILLY STEAKS

Name: CHARLEY’S PHILLY STEAKS
Address: 10300 SOUTHSIDE BLVD, JACKSONVILLE, FL, 32256, US
Rating: 81

10300 SOUTHSIDE BLVD, JACKSONVILLE, FL 32256

License #2611428

🥪 Deli/Sandwich ℹ️

81 Grade C / 100

Mixed Health Record

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Latest inspection

February 11, 2026 · 10 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHARLEY’S PHILLY STEAKS in JACKSONVILLE currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 42 total violations — 12 critical, 8 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 21, 2025

The latest inspection on February 11, 2026 shows 10 observation rows: 3 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CHARLEY’S PHILLY STEAKS has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Observed three dead roaches in glue trap in cabinet under soda station on front line.
[36-73-4] Floor soiled/has accumulation of debris. Floor of walk in cooler with debris, old food accumulated especially in corners of unit. Observed holes in ceiling tiles where piping from the walls meet ceiling in back kitchen in several places.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching raw beef at makeline. Person in charge removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinets under soda machine and hand wash sink at front line with debris accumulation. Right side of fryers with grease accumulation.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Philly meat thawing on counter at room temperature in kitchen. Person in charge moved to walk in cooler.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket a 0ppm. Also stored on back of make line cooler. Person in charge remade to 200ppm.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bone in and boneless wings in walk in cooler cooling overnight per person in charge with no preparation done today at 52-53F. Observed items in covered containers with condensation on the lid.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bone in and boneless wings in walk in cooler cooling overnight per person in charge with no preparation done today at 52-53F. Observed items in covered containers with condensation on the lid.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced provolone in front make line at 45F. Item unloaded and unit lid open. Person in charge added lid.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager on duty has been manager for 1.5 years with no proof of CFM.

Disposition: Warning Issued
[40-06-5] 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.
[08B-38-4] Food stored on floor. Cases of water, fruit topping stored on the floor in back kitchen. Person in charge raised.
[33-29-4] Grease receptacle lid open, broken, or missing. Shared grease receptacle has lid open and grease on ground around unit.
[10-01-5] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris buildup in cabinets at front line.
[21-08-4] 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.
[12A-12-4] 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.
[03A-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Staining observed on front cutting board.
[53B-13-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid unlabeled.

Disposition: Warning Issued
[12B-07-4] 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.
[40-06-5] 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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer with ice buildup observed.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer missing from cold holding units at front line.
[12A-28-4] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.24.
[01B-02-5] 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.
[03A-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at front line with staining.
[53B-01-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with chemical unlabeled. Person in charge labeled appropriately.