ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Charley's Philly Steak last inspected?
The most recent inspection on record was on Jul 24, 2025. The result listed by San Francisco Department of Public Health, Environmental Health was “Closure”.
Were any violations recorded at the last inspection?
No. No violations were recorded at the most recent inspection.
How many inspections are on record?
3 inspections on record, from Mar 6, 2025 to Jul 24, 2025.
Has Charley's Philly Steak ever been closed by the health department?
The records we hold show 1 closure, most recently on Jul 24, 2025.
The Full Inspection History
3 inspections
Inspection
Jul 24, 2025
Closure
The health department recorded a closure at this inspection.
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Jul 24, 2025 · Original Source
Reinspection
Mar 21, 2025
Pass
1 recorded violation
notedCode 113996, 113998, 114037, 114429, 114429.3, 114429.5Food temperature
Official Wording
Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from San Francisco Department of Public Health, Environmental Health, Mar 21, 2025 · Original Source
Routine
Mar 6, 2025
Pass
1 recorded violation
notedCode 113996, 113998, 114037, 114429, 114429.3, 114429.5Food temperature
Official Wording
Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.