Soil adhesion to food processing environment surfaces, including floors, is unwanted as it may result in increased cleaning costs and act as a reservoir for undesirable pathogenic microorganisms. In France, a list of agreed floors for use in food production facilities is edited based on their slipperiness and their cleanability. This parameter is currently assessed by microscopic observation and enumeration of the surface imperfections (holes, cracks and aggregates)(Carpentier, B. 2011). This method is highly dependent on the evaluator experience and lacks of reproducibility. Therefore, a new standard method would be appreciated. The protocol described in the recently published EHEDG Doc.57 for the assessment of open process equipment cleanability was then tested and optimized for use on floors. This approach was also compared to a more conventional microbiological method. All three tested protocols allowed to differentiate floors samples as a function of their cleanability but results were inconsistent for a majority of samples as a function of the implemented test. This highlights the need for further research on floors hygiene in order to develop a new reliable standard method to assess the cleanability assessment test dedicated to floors.