Clean Eatz
Last inspected: Feb 25, 2026
47
Score
Clean Eatz appears in inspection records eight times, starting in 2022. The most recent visit was on Feb 25, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about seven violations before that.
Across the inspection history, “both cutting boards in kitchen has cut marks” is the issue that surfaces most often, recorded five times.
Restaurants in Tallahassee average 87, so Clean Eatz trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food item cold holding for more than 4 hours: Boneless chicken 47F. **see stop sale**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon thawed while still in its packaging.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food item cold holding for more than 4 hours: Boneless chicken 47F.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Basic - Both Cutting boards in kitchen has cut marks and is no longer cleanable.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents near kitchen entrance accumulated with dust.
36-34-5
Basic - Food stored on floor. Observed cans of tomato sauce stored on floor. Operator properly placed sauce during time of inspection. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon thawed while still in its packaging. **see stop sale**
06-01-5
47
Sep 17, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed corn salsa cold holding for more than 4 hours at 47F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding for less than 4 hours: Sliced tomatoes 49F operator placed food inside reach in freezer during time of inspection. Observed corn salsa cold holding for more than 4 hours at 47F **See stop sale** **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Cutting boards on cook line has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon thawed in packaging without being removed. **See stop sale**
06-01-5
67
Apr 17, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes cold holding less 4 hours: Diced tomatoes 45F. Operator placed tomatoes in reach in freezer during inspection. **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks. **Repeat Violation**
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom reach in cooler of salad prep cooler soiled with food.
22-16-4
Basic - Stored food not covered. Observed brown rice uncovered inside walk in cooler.
08B-12-5
74
Dec 12, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - 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.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed both cutting boards on cook line with cut marks.
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed both bottom reach in coolers on cook line accumulated with soiled residues.
22-16-4
67
Feb 14, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Observed advil medicine bottle stored with food items near cooks station. Manager removed and stored in first aid kit. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with food debris.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp, and beef steak in walk in cooler , per manager stored 24 hours ago, no date marking.
02C-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator flyer. **Corrected On-Site**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Observed portion cup used to scoop blue cheese. Manager removed cup and replaced with scoop with handle. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards throughout kitchen.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on prep table. Manager removed bag. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed potato chips stored on the floor in case, manager stored properly. **Corrected On-Site**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed clam shells containers stored upright at service window and near expo. Manager stored inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Observed broccoli and pickles not covered in walk in cooler. Manager placed Saran Wrap on items. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed turkey and beef steak thawing in prep sink standing water. Manager removed items to walk in cooler.
06-01-5
45
Aug 28, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Dec 20, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle stored across from cook line unlabeled.
41-17-4
Intermediate - 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. **Warning**
53B-01-5
Basic - Current Hotel and Restaurant license not displayed. Manager printed current license. **Corrected On-Site**
50-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed hand of scoop touching brown rice across from stove top.
10-01-5
Basic - No Heimlich maneuver/choking sign posted. Manager printed choking poster. **Corrected On-Site**
51-13-4
Basic - Single-service articles improperly stored. Observed plastic trays stored on floor right of reach in coolers.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic trays across from cook line stored upright.
25-06-4
64
Jul 13, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb on mop sink.
29-34-4
Intermediate - No paper towels or mechanical hand drying device at hand washing sink left of stove top.
31B-02-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Water leaking from faucet on three compartment sink.
29-11-4
70
Frequently Asked Questions
When was Clean Eatz last inspected?
The most recent health inspection at Clean Eatz on file is from Feb 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Clean Eatz?
Across the inspection record, “both cutting boards in kitchen has cut marks” has been cited five times, more than any other issue at Clean Eatz.
How does Clean Eatz compare to other restaurants in Tallahassee?
Clean Eatz most recently scored 47 out of 100, which is lower than the Tallahassee average of 87.
Has Clean Eatz's inspection record improved over time?
Yes. Recent inspections at Clean Eatz have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Clean Eatz means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Clean Eatz inspected?
Based on the inspection history on file, Clean Eatz is inspected around two times per year on average.
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