At a glance
CleanCleaver food safety systematic review results
What happened?
77point violations
41 problems found · 7 marked critical · Routine county inspection · May 4, 2026
Is that a lot?
Most fast-food and counter places here got 8 to 27 point violations. Dairy Queen got more than most.
Compared with 2,086 Salt Lake County fast-food and counter places. Each place's last routine inspection counts.
What was found out about Dairy Queen?
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: Food Safety Manager Certification 4.1.4 (i)How to fixFix it
- Marked critical: Demonstration of Knowledge 4.2.2**How to fixFix it
- Marked critical: Person in Charge- Duties 4.2.4**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 Dairy Queen's team
Is this your place?
Welcome, Dairy Queen. We'll walk through this together, one item at a time. To log the fixes, claim Dairy Queen 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 Dairy QueenWe'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: Food Safety Manager CertificationThe county found: “There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the…”
Then the next one: Demonstration of Knowledge
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 6-501.112, Food Code 3-304.12.
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 Dairy QueenWe'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.
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Inspections
From Salt Lake County Health Department · 4 inspections on record · Last checked Oct 8, 2026
The county visited once in the last 12 months (1 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
LatestMay 4, 2026Routine inspection77 points
This one: 77 points, inspected May 4, 2026.
41 violations listed, 15 marked critical.
Critical (7)
Marked critical by Salt Lake County Health Department
Food Safety Manager Certification
The department's words
4.1.4 (i) Food Safety Manager Certification
There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.)
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
Demonstration of Knowledge
The department's words
4.2.2** Demonstration of Knowledge
The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair.
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
Person in Charge- Duties
The department's words
4.2.4** Person in Charge- Duties
The person in charge is not ensuring that employees are properly cooking potentially hazardous food through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices. The person in charge is not ensuring that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monito
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
4.3.59* Cold Holding
Vanilla ice cream base is being held at 48 °F in a DQ ice cream dispenser/cooler. Cut tomatoes and lettuce are being held at 48 °F in the make table.
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 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 Dairy Queen? 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
Sanitizer concentration in the 3 compartment sink is too strong. (Above 500 ppm quaternary ammonia)
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 Dairy Queen? Fix it
Show 2 more
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
Shelves throughout the kitchen are unclean to sight and touch. The interior of the ice machine is unclean. The canopener is unclean to sight and touch. Surfaces of a shake mixer that have direct contact with food are dirty. The bottom shelf and legs of the shelf used to store clean dishes next to the walk-in cooler are dirty. Interior surfaces of the ventilation hood are unclean.
Cited 6 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 ants in the facility restroom. Harborage conditions of dirty floors and walls and holes in walls and ceilings have not been eliminated.
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 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 Dairy Queen? Fix it
Non-critical (13)
Responsibilities of the Permit Holder
The department's words
4.1.2 Responsibilities of the Permit Holder
The permit holder has not replaced facilities when they no longer comply with health regulation #5 or when directed by the health department.
The department's words
4.3.31 In-Use Utensils - Between-Use Storage
The oreo cookie scoop is stored with the handle in contact with cookie crumbles.
Food Code 3-304.12 · R392-100
How can a restaurant or home fix this?
Serving utensils
- A separate utensil in every dish, with a handle long enough to stay out of the food.
- Between uses, rest it in one of six places: in the food with the handle up out of it; in a closed bin of dry food that is not TCS food; on a clean, sanitized spot; in running water (moist food like ice cream); in a clean, protected spot (a scoop for food that is not TCS food); or in water at 135°F or above. Never on the bare table, a towel or in another dish.
- Change it when dropped, used in another dish, or touched at the food end, and at least every 4 hours.
From Food Code 3-304.12
Clean plates and no re-serving
3 more steps in the full guide Read the free guide
Buffets and self-service
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dairy Queen? Fix it
Fixed Equipment-Elevation or Sealing
The department's words
4.4.62 Fixed Equipment-Elevation or Sealing
Shelving is not installed at least 6 inches above the floor to facilitate cleaning (near walk-in cooler used for clean dishes)
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
Wood shelves in the front service area are damaged; no longer smooth, easily cleanable, and non-abosrbent. A reach-in cooler for ice cream mix is not maintained to hold potentially hazardous food at or below 41°F. A reach-in cooler next to the rolling grill is not maintained to hold potentially hazardous food at or below 41°F.
Cited 3 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 Dairy Queen? Fix it
Warewashing Equipment-Cleaning Frequency
The department's words
4.4.66 Warewashing Equipment-Cleaning Frequency
Interior sufaces of the 3-compartment sink are dirty.
Show 8 more
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Castors are dusty on equipment throughout the facility. Coils are dirty on the upright 2-door freezer.
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 Dairy Queen? 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 pre-rinse faucet handle is leaking. The faucet is leaking on the mop sink.
Cited 2 times
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 Dairy Queen? Fix it
Covering Receptacles
The department's words
4.5.67 Covering Receptacles
Dumpster lids are left open.
Maintaining Refuse Areas and Enclosures
The department's words
4.5.69 Maintaining Refuse Areas and Enclosures
The dumpster area is not maintained clean.
Hood filters need cleaning
The department's words
4.6.32 Ventilation-Mechanical
Sufficient mechanical ventilation is not provided to keep the kitchen free of excessive heat.
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 Dairy Queen? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
There are unsealed holes in the wall in various areas: around the drain pipe in the front service area, above the hand sink in the front service area, behind the ice cream cone holder in the front service area, Tile coving is broken and missing in various areas: on the corner of a wall in the front service area, on the corner of a wall at the west kitchen door, beneath the 3 compartment sink, and
Cited 6 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 Dairy Queen? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The floor and coved base are dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. The walls are dirty throughout, including behind the soda boxes, behind the 3 compartment sink, and behind equipment.
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 Dairy Queen? Fix it
Cleaning of Plumbing Fixtures
The department's words
4.6.47 Cleaning of Plumbing Fixtures
The front service area hand sink is not maintained in a clean condition. The hand sink in the back of house is not maintained in a clean condition. The pre-rinse faucet and handles and 3 compartment sink faucet handles are dirty.
Cited 3 times
EarlierAug 26, 2025Routine inspection39 points
17 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 13, 2024Routine inspection33 points
14 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 13, 2024Routine inspection42 points
18 violations listed, 6 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 Dairy Queen, 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
- Pests seen inside: ants Read the free guide
- In-use utensils stored wrong 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
- No backflow test on file In CleanCleaver: Backflow device test
- Hood filters need cleaning In CleanCleaver: Hood filters
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Dairy Queen
Ask for the manager. Dairy Queen 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.
About 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: non-plated
- Inspection type
- Routine inspection
- Result
- 77 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.