Clearwater
Last inspected: Feb 5, 2026
95
Score
The health department has logged eight inspections at Clearwater, the earliest from 2024. On Feb 5, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly three violations before.
The pattern that stands out is “certified food protection manager”, which has been cited three times.
The city-wide average is 97, putting Clearwater squarely in typical territory. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 5, 2026
Routine
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the unit is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services ***2nd consecutive violation***
2-102.12(A)
95
Sep 9, 2025
Routine
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Physical facilities not in good repair
Inspector notes: -- Multiple ceiling tiles missing near utensil and food equipment storage area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection
6-501.11
90
Jul 31, 2025
Reinspection
No violations found.
100
Jul 23, 2025
Routine
3 critical violations. 1 major violation. 4 minor violations. 4 corrected on site.
View 8 violations
Fish not frozen to destroy parasites
Inspector notes: Observed salmon on the menu identified with as an item that can be undercooked with an asterisk. Chef stated that the salmon is cooked to the customer's liking and can be served rare/medium. The establishment had no parasite destruction sheet on hand at time of inspection to support this item being undercooked, nor any information on aquacultured fish (raised in pens, open water, pellet fed, etc.). Discussed with Chef that a parasite destruction letter or information on how the salmon is raised/fed is needed to support this type of cooking or they can cook the product completely to 145*F for 15 seconds. A re-inspection will be conducted on 7/31/2025
3-402.11
Sanitization method does not meet required temperatures or concentration
(corrected on site)
Inspector notes: Observed high temperature dish machine with a temperature of 154*F measured with inspector's min/max thermometer. Chef called for service at time of inspection. Chef instructed staff to not use machine to sanitized dishes and to use 3 compartment sink until unit has been repaired. Discussed with chef that any high temperature dish machine should be maintained at a minimum of 160*F
4-703.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed a 1/6 pan of alfredo sauce, chicken gravy, marinara sauce, and enchilada sauce cooling in the walk-in cooler. With inspector probe thermometer the product measured 43* F - 46*F. Chef stated that the product was pulled from the steam table and cooled overnight in walk-in cooler. Chef voluntarily discarded product at time of inspection. Discussed with Chef that acceptable methods on cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient
3-501.14
Warewashing Machines, Temperature Measuring Devices
Inspector notes: Observed establishment with no testing device for high temperature dish machine. Discussed with Chef that a testing device should be present and used daily to monitor proper temperature of dish machine (heat thermal test strips or a thermometer). A re-inspection will be completed on 7/31/2025
4-204.115
Food thawed using improper method
(corrected on site)
Inspector notes: Observed raw portions of salmon thawing in the walk-in cooler still in their original reduced oxygen packages. Chef had staff remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from its original packaging when thawing when in reduced oxygen packaging with a statement that says to remove the raw fish from the package while thawing
3-501.13
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed sanitizer bucket in prep area that measured 0ppm with quaternary test strips. Chef had staff replace at time of inspection. Discussed with Chef that all sanitizer should measure between 150-400ppm
3-304.14
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold
4-101.19
No certified food protection manager
Inspector notes: Observed no certified manager present during inspection. Discussed with Chef that a certified manager should be present at all times during hours of operation
2-102.12(A)
47
Apr 28, 2025
Routine
No violations found.
100
Jan 27, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Food thawed using improper method
(corrected on site)
Inspector notes: -- Observed multiple packages of tuna and salmon in reduced oxygen packaging (ROP) thawing in reach-in refrigerator. Discussed with the person in charge (PIC) the requirements of removing the fish from packaging immediately upon completion of thawing. Requested at the time of inspection, the fish packaging be pierced opened
3-501.13
95
Dec 10, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: In walk-in refrigerator and reach-in units in prep coolers, observed potato salad, corned beef, alfredo sauce, shrimp, sliced turkey, and tuna salad with date mark labels ranging from 11/23/24 through 12/3/24. At the time of inspection, all items past 7 (1 + 6) day timeframe were voluntarily discarded. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.18
86
Sep 9, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Clearwater last inspected?
The most recent health inspection at Clearwater on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Clearwater?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Clearwater.
How does Clearwater compare to other restaurants in Phoenix?
Clearwater most recently scored 95 out of 100, which is about the same as the Phoenix average of 97.
Has Clearwater's inspection record improved over time?
Yes. Recent inspections at Clearwater have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Clearwater means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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