At a glance
CleanCleaver food safety systematic review results
What happened?
27point violations
11 problems found · 4 marked critical · Routine county inspection · May 12, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. El Puerto Authentic Veracruz Cuisine 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 El Puerto Authentic Veracruz Cuisine?
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: Packaged and Unpackaged Food - Separation, Packaging, Segregation 4.3.23*How to fixFix it
- Marked critical: Ready-to-eat food not dated 4.3.60**How to fixFix it
- Marked critical: Equipment in poor repair 4.4.1*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 Puerto Authentic Veracruz Cuisine's team
Is this your place?
Welcome, El Puerto Authentic Veracruz Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim El Puerto Authentic Veracruz Cuisine 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 Puerto Authentic Veracruz CuisineWe'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: Packaged and Unpackaged Food - Separation, Packaging, SegregationThe county found: “Raw chicken is stored above ready to eat foods in a reach-in cooler.”
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 3-501.17, Food Code 2-301.15, Food Code 3-305.11.
Try it yourself
Fix and log it: Ready-to-eat food not dated
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The rule
From Food Code 3-501.17
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 Puerto Authentic Veracruz CuisineWe'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 · 1 inspection on record · Last checked Oct 8, 2026
The county visited once in the last 12 months (1 routine).
Off to a good start: 27 point violations at its first routine inspection (May 12, 2026), about the same as most sit-down restaurants here.
You're off to a good start. Let's keep it that way: one quick check a day.
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 12, 2026Routine inspection27 points
This one: 27 points, inspected May 12, 2026.
11 violations listed, 4 marked critical.
Critical (4)
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 chicken is stored above ready to eat foods 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.
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 Puerto Authentic Veracruz Cuisine? Fix it
Marked critical by Salt Lake County Health Department
Equipment in poor repair
The department's words
4.4.1* Characteristics - Multi-use
Food is being stored in non-food grade containers. (Grocery bags)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-101.11 · 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 Puerto Authentic Veracruz Cuisine? Fix it
Marked critical by Salt Lake County Health Department
The department's words
4.5.26** Using a Handwashing Sink
Equipment is being stored in 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.
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 Puerto Authentic Veracruz Cuisine? Fix it
Non-critical (7)
Food Handler Training
The department's words
4.1.3 Food Handler Training
Proof of food handler training for all employees is not available at the time of inspection. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.)
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.
Food Storage Containers - Identified with Common Name of Food
The department's words
4.3.24 Food Storage Containers - Identified with Common Name of Food
Food containers are not labeled with the common name of the food.
Food on the floor or under drips
The department's words
4.3.37 Food Storage
Containers of food are 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 El Puerto Authentic Veracruz Cuisine? Fix it
Thawing
The department's words
4.3.56 Thawing
Potentially hazardous food is thawing at room temperature.
Show 2 more
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
The department's words
4.4.105 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
Clean equipment is not being stored 6 inches off the ground below the back prep table.
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Cabinetry is not smooth, easily cleanable and non-absorbent above back prep table.
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 Puerto Authentic Veracruz Cuisine? Fix it
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 Puerto Authentic Veracruz Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Ready-to-eat food not dated Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
Call El Puerto Authentic Veracruz Cuisine
Ask for the manager. El Puerto Authentic Veracruz Cuisine 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 El Puerto Authentic Veracruz Cuisine?
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
- 27 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.