Restaurant · Wake County, NC

Clean Eatz

Name: Clean Eatz
Address: 1856 Boulderstone Way, Wake County, NC

1856 Boulderstone Way

Last inspected Sep 10, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97

Get the next inspection, free.

We'll email you when Clean Eatz has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Sep 10, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Raw chicken delivered to the facility earlier today was observed at 42 - 43F in the walk-in cooler. Cut tomato; tomato sauce and various shredded cheeses were observed between 44 and 47F. Walk-in cooler ambient air was observed fluctuating between 41 and 44F coming out of the evaporator. TCS (Time/Temperature Control for Safety) foods shall hold at 41F or below in refrigeration. CDI - raw chicken was placed on ice to stay cold until technician arrives. PIC had already contacted technician when they realized cooler was slightly over temp this afternoon. Other TCS foods were voluntarily discarded. All other foods inside walk-in were cooling from recent prep or not TCS. EHS had remaining TCS foods brought to walk-in freezer to finish cooling and then instructed PIC to place them in working refrigeration units.

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.

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed several TCS foods cooling in the walk-in cooler with an ambient temperature between 41 and 44F. Use refrigeration units adequate to cool foods to 41F or below within the 6 hour cooling window. CDI- foods moved to walk-in freezer to finish cooling quickly and then placed in other working refrigeration units. Technician scheduled to arrive today to evaluate and repair walk-in cooler. 4-301.11; Priority Foundation; Walk-in cooler does not appear to be functioning as normal. Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to maintain required food temperatures. Verification required. Facility is able to operate for a limited time with existing refrigeration capabilities.

In plain English

More about food kept at an unsafe temperature

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Water observed dripping from the handwashing sink drain pipe into a bucket on the floor. A plumbing system shall be maintained in good repair. Repair handwashing sink plumbing.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Sep 10, 2026 · Original Source

1 - Inspection

May 13, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No CFPM present at time of inspection. The person in charge shall be a Certified Food Protection Manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Have a CFPM on site during all hours of operation.

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.

More about paperwork, training, or posting issues

notedCode 4-903.11(C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(C); Core; Single-service trays stored on the makeline shelf with the food-contact surface exposed. Single-service and Single-use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- trays inverted. No point taken

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.

More about equipment or utensil issues

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Water is dripping/leaking from the handwashing sink's piping. A plumbing system shall be maintained in good repair. Repair handwashing sink plumbing.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-403.11 (A)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A); Core; Employee beverage stored on top of microwave. Use designated areas for employees to eat and drink so that food; equipment; linens; and single-service articles are protected from contamination. CDI- drink moved to lower shelf.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, May 13, 2026 · Original Source

1 - Inspection

Sep 11, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of cooked potato prepared on 9/4 was observed in the fliptop makeline cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- food voluntarily discarded. All other dates were observed compliant. Full points not taken

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.

More about food source, dating, or labeling problems

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed pulled pork cooling from a recent thaw in a large tub with a tight plastic wrap. Quickly cool TCS foods. Use methods such as open/vented shallow pans; large ice baths and active stirring or rapid cooling equipment such as freezer. Cold air must flow around product to remove the heat. CDI- pork was separated into two containers and left uncovered for cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority Foundation; Observed a badly dented can of marinara sauce on the storage rack. PIC indicated truck arrived earlier today and the can was mistakenly placed on rack. Designate a separate area for items that are not for use and are being held for credit; such as dented cans or recalled products. CDI- can moved to return area. No point taken

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; A plastic ramekin was being used to scoop marinara sauce and left in the sauce. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Use appropriate dispensing utensils with handles. CDI- ramekin removed and discarded.

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.

More about equipment or utensil issues

notedCode 4-202.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11; Priority Foundation; Observed a plastic food storage container with a cracked and chipped edge. Multiuse food-contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI- container discarded by PIC. No point taken

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.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler storage racks still have some old sticker and tape residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Remove remaining sticker residue and clean storage racks. Full point not taken. Shelving condition greatly improved. All other surfaces observed clean.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 11, 2025 · Original Source

1 - Inspection

Jun 3, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Two food scoops stored as clean were observed soiled with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - scoops were removed for cleaning. All other equipment observed clean. No points taken.

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.

More about cleaning or sanitizing problems

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of pasta prepared on 5/26 was observed under the fliptop of the makeline cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- food voluntarily discarded.

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.

More about food source, dating, or labeling problems

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Both handles on the sauce cooler are missing and screws are exposed. Equipment shall be maintained in good repair. Replace handles to avoid a full point demerit in the future.

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.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler storage racks are soiled with old sticker and tape residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Remove sticker residue and clean storage racks. Full point taken for repeat violation.

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.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Caulking along back of three compartment sink where it joins the wall is soiled with black residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency or replace caulking. This item was marked out for dusty ceiling tiles on last inspection. Ceiling is clean today. Full point not taken.

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.

More about cleaning or sanitizing problems

notedCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Two light bulbs above the grill area are burnt out. Lighting shall be sufficient in areas where employee safety is a factor. Replace light bulbs. No point taken today. This item was marked out on previous inspection for a different light being out. Points may be taken in the future for repeat violations.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Jun 3, 2025 · Original Source

1 - Inspection

Nov 19, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Both handles on the sauce cooler are missing. Equipment shall be maintained in good repair and proper adjustment. Replace handles.

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.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler storage racks are soiled with old sticker and tape residue. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Remove sticker residue and clean storage racks.

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.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling tiles above the ice machine are soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

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.

More about cleaning or sanitizing problems

notedCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; The light fixture above the handwashing sink has burnt out. Lighting shall be sufficient in areas where employee safety is a factor. Replace light bulb(s).

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Nov 19, 2024 · Original Source

1 - Inspection

Aug 5, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cut romaine (2 containers); chicken; and spinach holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Foods moved to cool rapidly in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Whole milk and oat milk opened on 7/24/2024. Current date: 8/5/2024. Both items exceeding the 7-day hold. TCS (Time/Temperature Control for Safety) foods shall be date marked once opened; removed from original packaging or prepared; and they shall be held for 7 days maximum. Prep/open date + 6 days = 7-day maximum hold. CDI - Foods voluntarily discarded.

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.

More about food source, dating, or labeling problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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.

More about cleaning or sanitizing problems

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Water is dripping/leaking from the handwashing sink's piping. A plumbing system shall be maintained in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Aug 5, 2024 · Original Source

1 - Inspection

Mar 12, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; One container of queso holding at 45 F in a prep cooler; noted as prep cooler 2 above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Queso moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Various containers of turkey chili; chicken parmesan; and monetary chicken prepared on Saturday not labeled with the prep date. TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Dates added by PIC.

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.

More about food source, dating, or labeling problems

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; The *new* prep cooler closest to the oven is unable to maintain a consistent temperature at 41 F or below. Refer to temperature chart above for specific temperatures and locations within the cooler. Currently; the cooler is limited to mostly non-potentially hazardous foods. Foods stored in the cooler today included sauces (most are pre-packaged); sweet potato fries; pasta; and queso. Equipment shall be maintained in good repair and proper adjustment. Monitor temperatures frequently.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 12, 2024 · Original Source

1 - Inspection

Nov 20, 2023

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Opened cartons of whole milk and oat milk observed with no date mark. Both cartons opened on Saturday according to PIC. Within 24 hours of opening; all milk products (including plant-based milk) shall be date marked with the date they were opened; and they shall be held for 7 days maximum. These are heat-treated pasteurized products. Therefore; they are considered potentially hazardous and require date marking. CDI - Dates added. * These are new items on the menu used to prepare protein iced coffees. *

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.

More about food source, dating, or labeling problems

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; The prep cooler closest to the oven is unable to maintain temperatures at 41 F or below. PIC showed EHS receipts of previous services. Facility is working with corporate on getting a new cooler. Currently; the cooler is limited to mostly non-potentially hazardous foods. Foods stored in cooler today included sauces (most are pre-packaged) and sweet potato fries. All foods stored on ice and held at freezing (32 F) or below. Equipment shall be maintained in good repair and proper adjustment. Continue to work with corporate on repair/replacement and continue to keep foods stored in unit on ice and monitor temperatures frequently.

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.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler fan guards and walk-in cooler racks soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 20, 2023 · Original Source