Charleys Philly Steaks in Saint Augustine

Last inspected:

2355 Us Hwy 1 S, Saint Augustine, FL 32086

Part of: Charleys Philly Steaks Florida health inspections, violations & closures

Overview

Charleys Philly Steaks in Saint Augustine has had 5 inspections on record between May 2024 and December 2025, with 7 violations documented. A November 2025 inspection identified temperature control failures across both hot and cold holding equipment. Hot-held items including buffalo bone-in chicken wings (127°F), rotisserie chickens (129°F), and beef empanadas (132°F) all fell below the required 135°F minimum. Cold-held prepackaged pastas measured 125–130°F in an overcapacity open-air cooler when they should have been held at 41°F or below. Four separate stop-sale orders issued on November 17, 2025 documented adulterated time/temperature control for safety food in both hot and cold holding contexts. All affected products were voluntarily destroyed by management and witnessed by the inspector. A handwash sink repair in the deli was required within 30 days. A follow-up compliance inspection on December 3, 2025 confirmed all prior violations had been corrected, with zero violations cited and the deli handwash sink repaired.

Summary generated from Florida DBPR public inspection records.

13Inspections
65Violations
0Closures
5FDACS Insp.
4Stop-Sale Orders

Last inspected DBPR:

Charleys Philly Steaks in Saint Augustine: Comparison to St. Johns County Averages

This Facility 5 violations / inspection 5 violations per inspection
St. Johns County Avg 4.93 violations / inspection 4.93 county average
This Facility 0 emergency closures 0 closures
St. Johns County Avg 0.21 closures / facility 0.21 county average

Charleys Philly Steaks in Saint Augustine: Full Inspection History — DBPR (13)

— 3 inspections14 violations · 9 high priority
— Routine - Food· 5 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V23 Chemical properly stored
V27 Correct procedures

Intermediate Violations

V31 Clean multi-use utensils
V36 Proper ventilation
V40 Wiping cloths usage
— Routine - Food· 5 violations (4 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy
V11 Food in good condition
V12 Shell stock requirements
V21 Time as control

Intermediate Violations

V40 Wiping cloths usage
— Routine - Food· 4 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V12 Shell stock requirements
V14 Food contact surfaces
V24 Toxic substance control

Basic Violations

V51 Premises clean
— 3 inspections17 violations · 14 high priority
— Routine - Food· 4 violations (4 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness
V02 Employee health policy
V21 Time as control
V23 Chemical properly stored
— Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

— Routine - Food· 13 violations (10 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy
V03 Employee health reporting
V08 Proper hand/arm washing
V10 Approved food source
V11 Food in good condition
V12 Shell stock requirements
V14 Food contact surfaces
V23 Chemical properly stored
V24 Toxic substance control
V25 Allergen awareness

Intermediate Violations

V29 Proper sewage disposal
V31 Clean multi-use utensils
V36 Proper ventilation
— 1 inspection2 violations
— Food-Licensing Inspection· 2 violations · Inspection Completed - No Further Action

Intermediate Violations

V41 Toilet facilities

Basic Violations

V51 Premises clean
— 2 inspections6 violations · 2 high priority
— Routine - Food· 2 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

Intermediate Violations

V36 Proper ventilation
— Routine - Food· 4 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V12 Shell stock requirements

Intermediate Violations

V29 Proper sewage disposal
V35 Single-use items

Basic Violations

V51 Premises clean
— 1 inspection5 violations · 2 high priority
— Routine - Food· 5 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing
V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal
V31 Clean multi-use utensils
V40 Wiping cloths usage
— 1 inspection5 violations · 4 high priority
— Routine - Food· 5 violations (4 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting
V14 Food contact surfaces
V22 Consumer advisory
V25 Allergen awareness

Intermediate Violations

V40 Wiping cloths usage
— 1 inspection5 violations · 2 high priority
— Complaint Full· 5 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting
V23 Chemical properly stored

Intermediate Violations

V40 Wiping cloths usage
V42 Equipment condition

Basic Violations

V53 Outer openings protected
— 1 inspection6 violations · 2 high priority
— Routine - Food· 6 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting
V05 Handwashing procedures

Intermediate Violations

V35 Single-use items
V38 Waste properly disposed
V40 Wiping cloths usage
V41 Toilet facilities

Charleys Philly Steaks in Saint Augustine: FDACS Inspection History (5)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

— 3 inspections
— Focused Inspection· Focused Inspection

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. Deli handsink has been repaired. The issues described in request #514395 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

— Met Sanitation Inspection Requirements - Check Back Needed· 7 violations· 4 stop-sale orders· Met Requirements

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. The person in charge is aware that this food establishment has thirty calendar days from the date of this inspection to repair the handwash sink in the deli or a Re inspection required will be issued. If corrections are made prior to the 30 day check-back then the establishment can call 850-245-5520 or email: [email protected] to request a compliance visit by the inspector.

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Deli: Buffalo bone in chicken wings in the hot bar had an internal temperature of 127 degrees F. Rotisserie chickens in both hot cases had internal temperature of 129 degrees F. Retail: Beef empanada had an internal temperature of 132 degrees F in the front hot holding unit. (COS) All items were voluntarily discarded. Stop Sale and Release Order issued, see order.
3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PPRepeat
Retail: Several packages of prepackaged pastas had internal temperature of 125 - 130 degrees F in the open air cooler in front of the deli counter. It was determined that the cooler was filled beyond capacity. (COS) Out of temperature pastas were voluntarily discarded. Stop Sale and Release Order issued, see order. Repeat COS Y x x

Good Retail Practice Violations

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)Repeat
Deli: Tongs stored hanging on the hot hold unit unprotected. Food employee clothing brushed against food contact surface of the tongs while serving food. (COS) Tongs replaced with clean tongs.
5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)
Deli: Handsink in the deli is in disrepair. Another handsink is convenient for use in the area. See Comment.Meat Walk-In Cooler: Fan unit condensate collection system leaking on the floor.
6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18
Grocery Storage Area: Mop sink not clean due to a heavy build up of dirt and debris.
6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Bakery Walk-In Freezer: Ice build up on ceiling. Frozen Food Freezer: Heavy ice build up on walls, ceiling and floors. Grocery Storage: Webbing observed in the rafters.
99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
Food Permit not displayed. (COS) Food permit printed and displayed during inspection.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

— 2 inspections
— Focused Inspection· Focused Inspection

Inspector: HALEIGH OWENS, SANITATION AND SAFETY SPECIALIST

Comments: The issues described in request 5120689 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

— Focused Inspection· Focused Inspection

Inspector: MICHAEL BYRD

Comments: The issues described in request 5114800 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Charleys Philly Steaks in Saint Augustine: Stop-Sale & Stop-Use Orders (4)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Charleys Philly Steaks in Saint Augustine
DateOrder TypeProductBrand/LotReason
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Charleys Philly Steaks in Saint Augustine: Frequently Asked Questions

When was Charleys Philly Steaks in Saint Augustine last inspected?
Charleys Philly Steaks in Saint Augustine was last inspected by Florida DBPR on December 17, 2025. The result was: Inspection Completed - No Further Action.
What are the most common violations at Charleys Philly Steaks in Saint Augustine?
The most frequently cited violations at Charleys Philly Steaks in Saint Augustine are: Wiping cloths usage, Chemical properly stored, Employee health reporting.
How many health inspections has Charleys Philly Steaks in Saint Augustine had?
Charleys Philly Steaks in Saint Augustine has had 13 inspections on record with Florida DBPR, averaging 5 violations per inspection, below the statewide average of 5.2.
What did the most recent inspection of Charleys Philly Steaks in Saint Augustine find?
Charleys Philly Steaks in Saint Augustine was most recently inspected on December 17, 2025 with 7 violation(s). Disposition: Inspection Completed - No Further Action.
Has Charleys Philly Steaks in Saint Augustine ever been shut down?
No, Charleys Philly Steaks in Saint Augustine has no emergency closures on record with Florida DBPR.
What does Florida violation V23 (Chemical properly stored) mean?
Violation 23 (Chemical properly stored) is classified as a high priority violation under Florida DBPR food safety regulations. See the full explanation at floridafoodsafety.org/violation/23.
What does Florida violation V27 (Correct procedures) mean?
Violation 27 (Correct procedures) is classified as a high priority violation under Florida DBPR food safety regulations. See the full explanation at floridafoodsafety.org/violation/27.
What does Florida violation V31 (Clean multi-use utensils) mean?
Violation 31 (Clean multi-use utensils) is classified as a intermediate priority violation under Florida DBPR food safety regulations. See the full explanation at floridafoodsafety.org/violation/31.
When was Charleys Philly Steaks in Saint Augustine last inspected?
Charleys Philly Steaks in Saint Augustine was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 3, 2025. Inspection type: Focused Inspection.
How many inspections has Charleys Philly Steaks in Saint Augustine had?
Charleys Philly Steaks in Saint Augustine has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Charleys Philly Steaks in Saint Augustine find?
Charleys Philly Steaks in Saint Augustine was most recently inspected by FDACS on December 3, 2025 (Focused Inspection).
Has Charleys Philly Steaks in Saint Augustine had any stop-sale or stop-use orders?
Yes, Charleys Philly Steaks in Saint Augustine has 4 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Charleys Philly Steaks in Saint Augustine?
The most frequently cited FDACS violations at Charleys Philly Steaks in Saint Augustine are: 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 4-903.11(A): Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B).

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