CHARLEY'S CHEESESTEAKS #2266 received a U, scoring 61 out of 100, in a Gwinnett County food-service inspection on Aug 24, 2026. The official report lists eight findings. [1]
The inspector observed no PIC present at the start of the inspection. [2]
The inspector also observed no soap at handwashing sink in kitchen prep area. [3]
A separate finding described soda nozzles with an accumulation of a black mold-like substance. [4]
A newer inspection in our records, dated Oct 16, 2026, lists 82 out of 100, grade B. The findings above belong to the Aug 24, 2026 inspection. [5]
Showing 8 of 8 findings
Observed no PIC present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC (Person in Charge) arrived to the facility during the inspection.
Code .03(2)
Observed no PIC present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC (Person in Charge) arrived to the facility during the inspection.Official report · Item 1-2A ↗
Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Code .03(2)(a)-(n),(p)
Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)Official report · Item 1-2A ↗
Observed no soap at handwashing sink in kitchen prep area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: PIC (Person in Charge) refilled the hand soap dispenser.
Code .07(3)(a)
Observed no soap at handwashing sink in kitchen prep area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: PIC (Person in Charge) refilled the hand soap dispenser.Official report · Item 2-2D ↗
Observed soda nozzles with an accumulation of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Employee washed and sanitized the soda nozzles.
Code .05(7)(a)1
Observed soda nozzles with an accumulation of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Employee washed and sanitized the soda nozzles.Official report · Item 4-2B ↗
Observed commercially prepared nacho cheese sauce unable to reheat for hot hold to 135F within 2 hours (see temp log). Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant, shall be heated to a minimum temperature of 135°F (57°C) within 2 hours. (P) Corrective Actions: PIC discarded the nacho cheese sauce.
Code .04(5)(i)
Observed commercially prepared nacho cheese sauce unable to reheat for hot hold to 135F within 2 hours (see temp log). Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant, shall be heated to a minimum temperature of 135°F (57°C) within 2 hours. (P) Corrective Actions: PIC discarded the nacho cheese sauce.Official report · Item 5-1B ↗
Observed multiple time/temperature control for safety foods cold-holding in the prep cooler above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.
Code .04(6)(f)
Observed multiple time/temperature control for safety foods cold-holding in the prep cooler above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.Official report · Item 6-1A ↗
Observed multiple bottles of residential pest control spray in the food service facility. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: PIC discarded the bottles of residential pest control treatment.
Code .07(6)(e)
Observed multiple bottles of residential pest control spray in the food service facility. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: PIC discarded the bottles of residential pest control treatment.Official report · Item 8-2B ↗
Observed fruit flies throughout the kitchen prep area and service area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)
Code .07(5)(k)
Observed fruit flies throughout the kitchen prep area and service area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Aug 24, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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