At a glance
CleanCleaver food safety systematic review results
What happened?
53point violations
19 problems found · 6 marked critical · Routine county inspection · Sep 16, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Bout Time Pub & Grub got more than most.
Compared with 1,218 Salt Lake County sit-down restaurants. Each restaurant's last routine inspection counts.
What was found out about Bout Time Pub & Grub?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Eating or drinking in a food area 4.2.18**How to fixFix it
- Marked critical: Packaged and Unpackaged Food - Separation, Packaging, Segregation 4.3.23*How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right 4.4.76*How to fixFix it
Source: Salt Lake County Health Department
We review Salt Lake County health data to make this report. We are not the Salt Lake County Health Department.
Visit them directly at saltlakecounty.gov (opens the department's site) · How we review
For Bout Time Pub & Grub's team
Is this your place?
Welcome, Bout Time Pub & Grub. We'll walk through this together, one item at a time. To log the fixes, claim Bout Time Pub & Grub first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Bout Time Pub & GrubWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Eating or drinking in a food areaThe county found: “Employees’ personal beverages are not separated from food preparation areas.”
First step: Clothes, eating and drinking
Then the next one: Packaged and Unpackaged Food - Separation, Packaging, Segregation
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-304.11, Food Code 4-603.16, Food Code 6-501.112, Food Code 7-201.11.
Try it yourself
Fix and log it: Eating or drinking in a food area
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clothes, eating and drinking
From Food Code 2-304.11
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Salt Lake County that keep their kitchens clean and put their guests' health first?
Claim Bout Time Pub & GrubWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Salt Lake County Health Department · 5 inspections on record · Last checked Oct 8, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer point violations than last time (56 → 53). That takes a team.
The county inspects each food place one to three times a year. It does not say when it will come. How often depends on the place's risk level. Level 1: once a year. Level 2: every 9 months. Level 3: twice a year. Level 4: three times a year. A complaint can bring another visit.
Every visit
LatestSep 16, 2026Routine inspection53 points
This one: 53 points, inspected Sep 16, 2026.
19 violations listed, 8 marked critical.
Critical (6)
Marked critical by Salt Lake County Health Department
Eating or drinking in a food area
The department's words
4.2.18** Eating, Drinking, or Using Tobacco
Employees’ personal beverages are not separated from food preparation areas.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-401.11 · R392-100
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bout Time Pub & Grub? Fix it
Marked critical by Salt Lake County Health Department
Packaged and Unpackaged Food - Separation, Packaging, Segregation
The department's words
4.3.23* Packaged and Unpackaged Food - Separation, Packaging, Segregation
Raw meat is stored above ready-to-eat foods in the walk-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
Food-contact surfaces not cleaned or sanitized right
The department's words
4.4.76* Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness
There is no measurable sanitizer in the three-compartment sink. There is no measurable sanitizer in the wiping cloth container.
Cited 2 times
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11 · R392-100
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Bout Time Pub & Grub? Fix it
Marked critical by Salt Lake County Health Department
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning
The department's words
4.4.82* Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning
The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. (Upstairs bar)
Cited 2 times
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
The department's words
4.6.50** Controlling Pests
There are numerous flies present in the facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 6-501.111 · R392-100
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bout Time Pub & Grub? Fix it
Show 1 more
Marked critical by Salt Lake County Health Department
Chemicals unlabeled or stored near food
The department's words
4.7.2** Working Containers-Common Name
A chemical spray bottle is not labeled with the common name.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 7-201.11 · R392-100
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Bout Time Pub & Grub? Fix it
Non-critical (8)
Wiping Cloths - Use Limitation
The department's words
4.3.33 Wiping Cloths - Use Limitation
Wet wiping cloths are not stored in sanitizer solution.
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
A surface is lined with foil.
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Bout Time Pub & Grub? Fix it
Fixed Equipment-Elevation or Sealing
The department's words
4.4.62 Fixed Equipment-Elevation or Sealing
Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (Soda compressor)
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
Gaskets are damaged on several refrigerator units.
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Bout Time Pub & Grub? Fix it
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Fan covers in a reach-in cooler are dirty. Fan covers in the walk-in cooler are dirty.
Cited 2 times
Food Code 4-602.13 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Bout Time Pub & Grub? Fix it
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
A floor tiles is missing. A ceiling tile is damaged.
Cited 2 times
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Bout Time Pub & Grub? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The floor sink in the bottom bar area is dirty. (Next to soda dispenser machine) The floor is dirty in various areas.
Cited 2 times
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Bout Time Pub & Grub? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.53 Maintaining Premises-Unnecessary Items and Litter
Nonfunctional equipment is stored on the premises. (Dishwash machine in upstairs bar)
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Bout Time Pub & Grub? Fix it
EarlierDec 18, 2025Routine inspection56 points
17 violations listed, 9 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 5, 2025Routine inspection46 points
16 violations listed, 9 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 10, 2024Routine inspection49 points
14 violations listed, 7 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 2, 2023Follow-up inspectionRe-checked earlier items
5 violations listed, 0 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
Source: Salt Lake County Health Department. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Bout Time Pub & Grub, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Eating or drinking in a food area Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: flies Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Bout Time Pub & Grub
Ask for the manager. Bout Time Pub & Grub can only fix what it knows about.
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Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Salt Lake County Health Department (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Bout Time Pub & Grub?
See the plan to fix each item and show what you did.
Address thisAbout this record
Open the county's Inspection Reports, choose Food Service, and search for the name.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Zero points means the inspector found no problems. Salt Lake County adds points for each problem. Big ones, the kind most likely to make someone sick, add more.
Each violation the inspector finds adds 1, 3 or 6 points, by how likely it is to cause illness. The points add up to the inspection score. The county uses no letter grade.
- Listed as
- Restaurants: plated
- Inspection type
- Routine inspection
- Result
- 53 points
- Source
- Salt Lake County Health Department
This is not an official ranking or grade. See the official source: Salt Lake County Health Department (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.