Clean Eatz
1540 Palm Beach Lakes Blvd, Suite 140, West Palm Beach, FL 33401 · Permanent Food Service · License 6022282
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 3 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed chicken and French fries on time without time marking operator labeled 11 to 3
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Operator washed and sanitized.
Fixed on the spotRepeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a plastic container of vinegar on kitchen floor. Operator placed on shelf.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed one employee engaging in food preparation.. Employees put on hair restraint.
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed case of plastic to go cup stored on floor in rear of store.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.