ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Clean Eatz last inspected?
The most recent inspection on record was on Nov 6, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Oct 30, 2023 to Nov 6, 2026.
Has Clean Eatz ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Oct 30, 2023.
6-501.12; Core; The ceiling vents and some of the light shields in the kitchen; production and bathroom area have a buildup of dust and debris. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a frequent basis.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.11 (B); Priority Foundation; A cloth; pair of gloves; and a measuring cup were stored on or in the basin of the production area. A handwashing sink may not be used for purposes other than handwashing. CDI- Items were removed. *Points not increased due to this sink being located in another area.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16 (A)(2) and (B); Priority; Oat milk (54F) in the front reach-in cooler holding at incorrect temperatures. Ambient air of this unit measured at 52F. TCS food shall be maintained at 41F or less. CDI- Oat milk was voluntarily discarded.
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.
4-601.11; Core; The shelving above the 3 compartment and prep sinks have a build up of dust. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean shelving on a more frequent basis.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.11 (B); Priority Foundation; A whisk was stored in the faucet area of the handwashing sink in the cooking area. A handwashing sink may not be used for purposes other than handwashing. CDI- Whisk was removed.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-304.12; Core; Small scoops were stored in covered containers of food with the handles touching the food . During pauses in food preparation or dispensing; utensils shall be stored in food with their handles above the top of the food within containers. CDI- Scoops were removed.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; The mechanical cover is missing from the bottom of the ice maker. Maintain equipment in good repair. Cover bottom of ice maker. *No points taken due to all other coolers/freezers having the mechanical cover replaced.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.16; Core; A mop was stored in mop water by the mop sink. Store mops for air drying after use. CDI- Mop water was dumped.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified stored & used
Inspector’s Notes
7-201.11; Priority; Windex and disinfectant was stored with syrups and protein powder. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI - Spray bottles relocated to chemical storage area.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-501.11; Core; The shelving over the 3 compartment sink is rusting and mechanical covers are missing from the bottom of the ice maker and some of the double door reach-in coolers. Maintain equipment in good repair. Remove rust; cover bottoms of ice maker and freezer.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11; Core; The ceiling of the microwave has stuck on food debris and the fanguards on the evaporator in the main-walk-in cooler have a build up of dust. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items on a more frequent basis.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core; The ceiling vents in the kitchen and bathrooms have a buildup of dust and debris. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a frequent basis.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11 (A); Employee drinks were stored above and mixed in with the establishment's food/seasonings. Employee food/drinks shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI- Items moved to bottom shelves.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
5-205.11; Priority Foundation; Sanitizer bucket and detergent bucket found stored in the handwashing sink in the back prep area. Front handwashing sink was used to obtain water for a smoothie. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Buckets were removed.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.13; Priority Foundation; Hermetically sealed bags of food in the prep sink were thawing in water between 83F-86F. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under running water with water temperature below 70F; or as part of the cooking process. CDI- Food was relocated to the walk-in cooler.
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.
3-304.14; Core; Two wet wiping cloths found stored outside of sanitizer bucket: one on prep sink and the other on splashguard of handwashing sink. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Once wet; ensure wiping cloths are stored in sanitizer solution or taken to soiled linen. CDI- Wiping cloths were taken to soiled linen.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1) ; Priority; Chicken (122F) and queso (110F) in hot holding unit holding at incorrect temperatures. TCS foods shall be maintained at 135F or above for hot holding. Temperature knob was accidentally bumped earlier in the shift leading to the observed temperature. EHS verified that the unit was capable of holding food at 135F. CDI- Chicken was reheated to 179F and queso was still in the process of reheating. Both items were rapidly reheated on the flat top grill.
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.
3-501.16 (A)(2) and (B); Priority; Milk (44F) and oat milk (45F) in the front reach-in cooler holding at incorrect temperatures. Ambient air of this unit measured 43F-44F. TCS food shall be maintained at 41F or less. CDI- Milk was relocated to the walk-in cooler and refrigeration company was called for an emergency visit. Facility will not use this cooler for milk until unit is repaired and capable of holding food at 41F and below. These containers of milk will have a shelf life of 4 days but facility states that these will not hold for longer than 2 days.
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.
3-304.12; Core; Utensils found stored in water at 121F at the hot holding unit. During pauses in food preparation or dispensing; utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food; in running water of sufficient velocity to flush particulates to the drain; or in a container of water if the water is maintained at 135F or above. Ensure hot water above 135F is used for in-use utensils or store utensils in an empty container and clean utensils every 4 hours. CDI- Water was reheated to the proper temperature.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s Notes
3-301.11; Priority; Observed food employee place pickles in two grab and go meals during assembly. All ingredients are ready-to-eat and item will not be cooked prior to service. Except when washing fruits and vegetables; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI- Employee was immediately stopped; food was voluntarily discarded; and he was asked to wash hands and don gloves. Owner stated that this employee started working a few days ago and is still in the process of training; he also stated that it is a standard practice to wear gloves when preparing ready-to-eat food. PIC agreed to re-educate all kitchen employees on the importance of restricting bare hand contact with ready-to-eat foods.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode 2-102.12 (A)Permits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-601.11 (A); Priority Foundation; One knife found stored on magnetic strip with food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Knife was cleaned and sanitized during the inspection.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.17; Priority Foundation; Datemarking was missing on all refrigerated; ready to eat; TCS foods (assembled meals) in walk-in coolers. In the past; facility would record the date of prep and date of when food must be frozen on a sticker and would label the rack that the assembled meals would be on. Refrigerated; ready to eat; TCS food shall be date marked if held for more than 24 hours. The day of preparation shall be counted as Day 1. CDI- All meals were prepared on (05/18) according to PIC. Labels were added to shelving during the inspection.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-501.18; Priority; Cooked Beijing beef in walk-in cooler with a prep date of (10/23) should have been discarded yesterday. Full container of cooked penne pasta in walk-in cooler with a prep date of (10/19) should have been discarded on the 25th. Cooked pulled pork in walk-in cooler with a prep date of (10/21) should have been discarded on the 27th. A TCS food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- All TCS foods that were found holding longer than 7 days were voluntarily discarded during the inspection.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.