At a glance
CleanCleaver food safety systematic review results
What happened?
43point violations
19 problems found · 6 marked critical · Routine county inspection · Nov 3, 2025
Is that a lot?
Most coffee shops here got 5 to 18 point violations. District Coffee Co got more than most.
Compared with 183 Salt Lake County coffee shops. Each shop's last routine inspection counts.
What was found out about District Coffee Co?
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: Hands not washed when needed 4.2.12*How to fixFix it
- Marked critical: Ready-to-eat food not dated 4.3.60**How to fixFix it
- Marked critical: Manual Warewashing-Sink Compartment Requirements 4.4.52**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 District Coffee Co's team
Is this your place?
Welcome, District Coffee Co. We'll walk through this together, one item at a time. To log the fixes, claim District Coffee Co 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 District Coffee CoWe'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: Hands not washed when neededThe county found: “An employee did not wash hands before putting on gloves.”
First step: When to wash
Then the next one: Ready-to-eat food not dated
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 2-301.14, Food Code 3-501.17, Food Code 4-301.12.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 District Coffee CoWe'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
LatestNov 3, 2025Routine inspection43 points
This one: 43 points, inspected Nov 3, 2025.
19 violations listed, 7 marked critical.
Critical (6)
Marked critical by Salt Lake County Health Department
The department's words
4.2.12* When to Wash-Hands and Arms
An employee did not wash hands before putting on gloves.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12 · R392-100
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you District Coffee Co? Fix it
Marked critical by Salt Lake County Health Department
The department's words
4.3.60** Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking
Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. House made foods in containers, feta cheese.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.17 · R392-100
How can a restaurant or home fix this?
The rule
- Ready-to-eat TCS food made on site and kept in the fridge more than 24 hours gets a date label.
- It's good for 7 days at 41°F or below. The day you made it is day 1.
- Example: potato salad made Saturday is labeled "Discard Friday."
- Never go past the maker's use-by date on any ingredient.
From Food Code 3-501.17
Mixed and opened foods
4 more steps in the full guide Read the free guide
Date marking: the 7-day rule
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you District Coffee Co? Fix it
Marked critical by Salt Lake County Health Department
Manual Warewashing-Sink Compartment Requirements
The department's words
4.4.52** Manual Warewashing-Sink Compartment Requirements
Three compartment sink does not fit large mixing bowls and is too small for this establishment.
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
Dish sink or dish machine not set up right
The department's words
4.4.59** Sanitizing Solutions-Testing Devices
There is no sanitizer test kit available.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-301.12 · R392-100
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you District Coffee Co? 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
Interior surfaces of a table top prep cooler are unclean. The interior of the ice machine is unclean.
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.
Show 1 more
Marked critical by Salt Lake County Health Department
Restricted Use Pesticides-Criteria
The department's words
4.7.13* Restricted Use Pesticides-Criteria
Hot shot type pest control for ants and cockroach combat bait traps found in upstairs cabinet. Pest control must be done by a licensed professional.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (9)
Food Handler Training
The department's words
4.1.3 Food Handler Training
Not all food employees have a current food handler card. Have employees keep the cards on theor person or take pictures on their phone to show inspectors.
Clean-up of Vomiting and Diarrheal Events
The department's words
4.2.22 Clean-up of Vomiting and Diarrheal Events
The establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events.
Wiping Cloths - Use Limitation
The department's words
4.3.33 Wiping Cloths - Use Limitation
No sanitizer bucket available at time of inspection. Bucket was empty with dry cloth inside.
Allergen Notification
The department's words
4.3.68 (iii) Allergen Notification
The establishment does not have written notification of the presence of major allergens.
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Non-food contact surfaces of equipment are made of unsealed wood. Cabinets and wood under countertops.
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 District Coffee Co? Fix it
Show 4 more
Sponges-Use Limitation
The department's words
4.4.6 Sponges-Use Limitation
Sponges used at three compartment sink smell of mildew.
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. White shelf near hand sink.
Cited 2 times
Cooking and Baking Equipment
The department's words
4.4.84 Cooking and Baking Equipment
The interior of the microwave is unclean. Ceiling of microwave.
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. Corner near ice machine. Upstairs. The ceiling is dirty in various areas. Above sandwich making area. The floor is dirty in various areas. Under white shelf. Under three compartment sink. Under shelves upstairs.
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 District Coffee Co? Fix it
EarlierFeb 22, 2024Routine inspection1 point
1 violation listed, 0 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 9, 2022Routine inspection15 points
3 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 3, 2021Routine inspection13 points
6 violations listed, 2 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 District Coffee Co, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Ready-to-eat food not dated Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call District Coffee Co
Ask for the manager. District Coffee Co 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 District Coffee Co?
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
- Beverage Service: Coffee
- Inspection type
- Routine inspection
- Result
- 43 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.