At a glance
CleanCleaver food safety systematic review results
What happened?
48point violations
21 problems found · 4 marked critical · Routine county inspection · Aug 19, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Grille 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 Grille?
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: Manual Warewashing Equipment-Wash Solution Temperature 4.4.71**How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right 4.4.76*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 Grille's team
Is this your place?
Welcome, Grille. We'll walk through this together, one item at a time. To log the fixes, claim Grille 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 GrilleWe'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: “Portioned salsa is being held at 45°F in the make table. Sandwiches are being held at 48°F in a reach in cooler in the…”
First step: If food is out of range
Then the next one: Manual Warewashing Equipment-Wash Solution Temperature
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, Food Code 6-501.112.
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 GrilleWe'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 · 10 inspections on record · Last checked Oct 8, 2026
The county visited 2 times in the last 12 months (2 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 19, 2026Routine inspection48 points
This one: 48 points, inspected Aug 19, 2026.
21 violations listed, 6 marked critical.
Critical (4)
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Cold Holding
Portioned salsa is being held at 45°F in the make table. Sandwiches are being held at 48°F in a reach in cooler in the customer area.
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 Grille? Fix it
Marked critical by Salt Lake County Health Department
Manual Warewashing Equipment-Wash Solution Temperature
The department's words
4.4.71** Manual Warewashing Equipment-Wash Solution Temperature
Wash compartment water temperature in the three compartment sinks is not 110 F or greater
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
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 wiping cloth container(s) is too low.
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 Grille? 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 meat slicer is unclean to sight and touch. 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.
Non-critical (13)
Food on the floor or under drips
The department's words
4.3.37 Food Storage
A container of food is being stored on the floor in the walk in cooler.
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 Grille? Fix it
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
Single service items are stored on the floor. Clean equipment is not covered or inverted to prevent contamination. (Ice buckets)
Cited 2 times
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
There is a film lining the ice machine
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 Grille? Fix it
Restraining Pressurized Containers
The department's words
4.4.49 Restraining Pressurized Containers
Pressurized cylinder in the service area is not secured.
Equipment in poor repair
The department's words
4.4.61 Fixed Equipment-Spacing or Sealing
The ventilation is not sealed to the adjacent wall.
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 Grille? Fix it
Show 8 more
Fixed Equipment-Elevation or Sealing
The department's words
4.4.62 Fixed Equipment-Elevation or Sealing
The beer cooler is not easily movable or sealed to adjoining surfaces.
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F.
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 Grille? Fix it
Cooking and Baking Equipment
The department's words
4.4.84 Cooking and Baking Equipment
The interior of the microwave is unclean.
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The faucet is leaking on the mop sink.
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 Grille? Fix it
Pests inside, or a way in for them
The department's words
4.6.15 Outer Openings-Protected
The back door is propped open.
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 Grille? Fix it
Disposable Towels-Waste Receptacle
The department's words
4.6.28 Disposable Towels-Waste Receptacle
A waste receptacle is not provided at the handwashing sink in the back area.
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
Floor sinks are dirty. The floor is dirty beneath cooking equipment.
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 Grille? Fix it
Cleaning of Plumbing Fixtures
The department's words
4.6.47 Cleaning of Plumbing Fixtures
The hand sink is not maintained in a clean condition.
EarlierJan 6, 2026Routine inspection5 points
5 violations listed, 0 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 24, 2025Routine inspection17 points
7 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 28, 2024Routine inspection22 points
7 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierApr 8, 2024Routine inspection18 points
4 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 15, 2022Routine inspection24 points
9 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 28, 2021Routine inspection8 points
4 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 9, 2020Routine inspection12 points
5 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierApr 10, 2019Routine inspection14 points
4 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJul 25, 2018Routine inspection3 points
1 violation 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 Grille, 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
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No backflow test on file In CleanCleaver: Backflow device test
- Pests inside, or a way in for them Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Grille
Ask for the manager. Grille 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: plated
- Inspection type
- Routine inspection
- Result
- 48 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.