Clean Eatz
4061 Clark Rd Unit 5, Sarasota, FL 34233 · Permanent Food Service · License 6806212
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection1 high priority (no follow-up needed), 1 intermediate, 4 basic (2 repeats)-12
- Safety score88
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 visitOct 23, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale.Observed 1-15ounce crushed pineapple and 1-15ounce mandarin oranges.
Intermediate1
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.Observed at hand sink behind counter not dispensing.
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Observed handle in potato container in reach in cooler on cook line.
Employee removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.Observed sandwich cutting board on top of reach in cooler with cut marks.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed soiled walkin cooler door gasket.
Code 33, Garbage and refuse: Missing drain plug at dumpster.Observed on shared dumpster with plaza.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.