At a glance
CleanCleaver food safety systematic review results
What happened?
65point violations
24 problems found · 9 marked critical · Routine county inspection · Sep 1, 2026
Is that a lot?
Most fast-food and counter places here got 8 to 27 point violations. El Jaripeo Grill Tacos #2 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 El Jaripeo Grill Tacos #2?
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: Cooling Methods 4.3.58**How to fixFix it
- Marked critical: Cold food above 41°F 4.3.59*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 El Jaripeo Grill Tacos #2's team
Is this your place?
Welcome, El Jaripeo Grill Tacos #2. We'll walk through this together, one item at a time. To log the fixes, claim El Jaripeo Grill Tacos #2 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 El Jaripeo Grill Tacos #2We'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: Cooling Methods
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 3-501.17, Food Code 2-301.15.
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 El Jaripeo Grill Tacos #2We'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 · 8 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 (79 → 65). 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 1, 2026Routine inspection65 points
This one: 65 points, inspected Sep 1, 2026.
24 violations listed, 13 marked critical.
Critical (9)
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
Cooling Methods
The department's words
4.3.58** Cooling Methods
Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. Potentially hazardous food is being cooled at room temperature.
Cited 3 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
Cut watermelon is being held at 44°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 El Jaripeo Grill Tacos #2? 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.
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 El Jaripeo Grill Tacos #2? Fix it
Marked critical by Salt Lake County Health Department
Food Temperature Measuring Devices
The department's words
4.4.57** Food Temperature Measuring Devices
There is no probe thermometer available with range of 0 - 220°F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 4 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
The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. Shelves throughout the kitchen are unclean and rusted to sight and touch.
Cited 3 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
4.5.26** Using a Handwashing Sink
Hand sinks are being used for purposes other than hand washing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11 · R392-100
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 El Jaripeo Grill Tacos #2? Fix it
Marked critical by Salt Lake County Health Department
Handwashing Cleanser and Hand Sanitizers-Availability
The department's words
4.6.24** Handwashing Cleanser and Hand Sanitizers-Availability
There is no soap at the hand sink.
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
Hand Drying Provision
The department's words
4.6.25** Hand Drying Provision
There is no hand drying provision at the hand sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (10)
Food Handler Training
The department's words
4.1.3 Food Handler Training
Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.)
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
Cardboard is being used as shelf liner.
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 El Jaripeo Grill Tacos #2? Fix it
Cups, lids or to-go items stored wrong
The department's words
4.4.80 Single-Service and Single-Use Articles-Use Limitation
Single-use items are being re-used.
Food Code 4-903.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Log a cups and lids check
Cups, lids and to-go items stored right
In CleanCleaver: Log a cups and lids check
Are you El Jaripeo Grill Tacos #2? Fix it
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Fan covers in the walk-in cooler are dirty.
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 El Jaripeo Grill Tacos #2? Fix it
Show 5 more
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The 3-compartment sink handle is leaking.
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 El Jaripeo Grill Tacos #2? Fix it
Handwashing Signage
The department's words
4.6.27 Handwashing Signage
Hand sinks in the kitchen lack hand washing signage.
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
Various walls are damaged with holes. The floor surface is damaged with a hole.
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 El Jaripeo Grill Tacos #2? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The ceiling is dirty in various areas.
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 El Jaripeo Grill Tacos #2? 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.
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 El Jaripeo Grill Tacos #2? Fix it
EarlierJan 22, 2026Routine inspection79 points
27 violations listed, 14 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 17, 2025Routine inspection47 points
21 violations listed, 7 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierSep 19, 2024Routine inspection55 points
20 violations listed, 10 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 11, 2024Routine inspection42 points
18 violations listed, 6 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 30, 2023Routine inspection80 points
34 violations listed, 13 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 20, 2023Routine inspection46 points
14 violations listed, 7 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 14, 2022Follow-up inspectionRe-checked earlier items
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
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 El Jaripeo Grill Tacos #2, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cold food above 41°F Read the free guide
- Ready-to-eat food not dated Read the free guide
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Cups, lids or to-go items stored wrong In CleanCleaver: Log a cups and lids check
- 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
Call El Jaripeo Grill Tacos #2
Ask for the manager. El Jaripeo Grill Tacos #2 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 El Jaripeo Grill Tacos #2?
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: non-plated
- Inspection type
- Routine inspection
- Result
- 65 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.