At a glance
CleanCleaver food safety systematic review results
What happened?
38point violations
23 problems found · 3 marked critical · Routine county inspection · Aug 18, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Catering By Bryce got about the same as most.
Compared with 1,218 Salt Lake County sit-down restaurants. Each restaurant's last routine inspection counts.
What was found out about Catering By Bryce?
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: Cold food above 41°F 4.3.59*How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right 4.4.76*How to fixFix it
- Marked critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning 4.4.82*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 Catering By Bryce's team
Is this your place?
Welcome, Catering By Bryce. We'll walk through this together, one item at a time. To log the fixes, claim Catering By Bryce 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 Catering By BryceWe'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: Cold food above 41°FThe county found: “Pasta salad is being held at 64°F in a reach in cooler.”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Cold food above 41°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Catering By BryceWe'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 · 8 inspections on record · Last checked Oct 8, 2026
The county visited 3 times in the last 12 months (3 routine).
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
LatestAug 18, 2026Routine inspection38 points
This one: 38 points, inspected Aug 18, 2026.
23 violations listed, 3 marked critical.
Critical (3)
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Cold Holding
Pasta salad is being held at 64°F in a reach in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(2) · R392-100
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Catering By Bryce? Fix 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 final rinse of the dish machine.
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 Catering By Bryce? 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 bin is dirty.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (12)
Food on the floor or under drips
The department's words
4.3.37 Food Storage
Food is being stored on the floor.
Food Code 3-305.11 · R392-100
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Catering By Bryce? Fix it
Utensils or dishes stored wet or unwashed
The department's words
4.4.101 Equipment and Utensils-Air-Drying Required
Food equipment is not being air dried before being nested together.
Food Code 4-901.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Catering By Bryce? Fix it
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Shelving is not smooth, easily cleanable and non-absorbent. Non-food contact surfaces of equipment are made of spray foam. (Piping coming out of floor)
Cited 2 times
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 Catering By Bryce? Fix it
Equipment in poor repair
The department's words
4.4.61 Fixed Equipment-Spacing or Sealing
Drainboard seal is damaged near ware wash machine. The hand sink is not sealed to the adjacent wall.
Cited 2 times
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 Catering By Bryce? Fix it
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
The can opener blade is not sharp enough to prevent creation of metal fragments. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F.
Cited 2 times
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 Catering By Bryce? Fix it
Show 7 more
Cooking and Baking Equipment
The department's words
4.4.84 Cooking and Baking Equipment
The interior of the microwave is unclean.
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Shelves and fan covers in the walk-in cooler are dirty. Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles and gaskets are dirty.
Cited 3 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 Catering By Bryce? Fix it
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The 3-compartment sink cold water is not working and all three sinks cannot be filled by a faucet.
Food Code 5-205.15 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Catering By Bryce? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
Areas of the floor are missing grout. Various floor surfaces are 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 Catering By Bryce? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
Walls are dirty in various areas. The floor is dirty in various areas. The ceiling is dirty in various areas.
Cited 3 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 Catering By Bryce? Fix it
Hood filters need cleaning
The department's words
4.6.43 Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
Ceiling air vents are dusty.
Food Code 6-501.14 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Catering By Bryce? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.5 Floor and Wall Junctures-Coved and Enclosed or Sealed
Not all floor/wall junctures are coved and sealed.
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 Catering By Bryce? Fix it
EarlierMay 29, 2026Routine inspection23 points
23 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 5, 2026Routine inspection59 points
38 violations listed, 7 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 12, 2025Routine inspection21 points
17 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierDec 2, 2024Routine inspection17 points
10 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 2, 2024Routine inspection23 points
13 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMay 15, 2023Routine inspection41 points
22 violations listed, 7 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 11, 2022Routine inspection6 points
4 violations listed, 1 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 Catering By Bryce, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cold food above 41°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- 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
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Catering By Bryce
Ask for the manager. Catering By Bryce can only fix what it knows about.
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Use CleanCleaver at home
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 Catering By Bryce?
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
- Caterers, not restaurant connected
- Inspection type
- Routine inspection
- Result
- 38 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.