At a glance
CleanCleaver food safety systematic review results
What happened?
34point violations
10 problems found · 6 marked critical · County inspection, Critical Item · Feb 24, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Honeycomb Grill got about the same as most. That's from the last routine visit, on Jan 15, 2026.
Compared with 1,218 Salt Lake County sit-down restaurants. Each restaurant's last routine inspection counts.
What was found out about Honeycomb Grill?
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: Eating or drinking in a food area 4.2.18**How to fixFix it
- Marked critical: Responsibility of the Person in Charge to Require Reporting by Food Employees 4.2.5*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 Honeycomb Grill's team
Is this your place?
Welcome, Honeycomb Grill. We'll walk through this together, one item at a time. To log the fixes, claim Honeycomb Grill 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 Honeycomb GrillWe'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: Eating or drinking in a food area
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 2-304.11, Food Code 3-501.17.
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 Honeycomb GrillWe'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 (1 routine, 1 other).
Fewer point violations than last time (41 → 32). 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
LatestFeb 24, 2026Critical Item34 points
This one: 34 points, inspected Feb 24, 2026.
10 violations listed, 6 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 Honeycomb Grill? Fix it
Marked critical by Salt Lake County Health Department
Eating or drinking in a food area
The department's words
4.2.18** Eating, Drinking, or Using Tobacco
Employees personal beverages are not separated from food preparation areas.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-401.11 · R392-100
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Honeycomb Grill? Fix it
Marked critical by Salt Lake County Health Department
Responsibility of the Person in Charge to Require Reporting by Food Employees
The department's words
4.2.5* Responsibility of the Person in Charge to Require Reporting by Food Employees
Employees are preparing food without the use of a an impermeable finger cot cover and single use glove.
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 Honeycomb Grill? Fix it
Marked critical by Salt Lake County Health Department
Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard
The department's words
4.3.61* Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard
Potentially hazardous food is being held longer that 7 days in the walk in cooler.
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
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 canopener is unclean to sight and touch.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (3)
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 services items are stored underneath drainage pipe lines.
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
Plastic food storage containers are cracked and in disrepair.
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 Honeycomb Grill? Fix it
Floors, Walls, and Ceilings-Cleanability
The department's words
4.6.3 Floors, Walls, and Ceilings-Cleanability
The ceiling in the basement refrigerator space is not smooth, durable, and easily cleanable. The floor in the basement refrigerator space is not smooth, durable, and easily cleanable.
Cited 2 times
EarlierJan 15, 2026Routine inspection32 points
10 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 16, 2025Routine inspection41 points
17 violations listed, 6 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJul 16, 2024Routine inspection15 points
8 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 16, 2023Routine inspection12 points
7 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 26, 2022Routine inspection23 points
11 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 18, 2021Routine inspection10 points
3 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 10, 2020Routine inspection31 points
15 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 14, 2019Routine inspection40 points
15 violations listed, 8 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 12, 2018Follow-up inspectionRe-checked earlier items
1 violation listed, 0 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 Honeycomb Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Eating or drinking in a food area Read the free guide
- Ready-to-eat food not dated Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Honeycomb Grill
Ask for the manager. Honeycomb Grill can only fix what it knows about.
Share this page
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 Honeycomb Grill?
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
- Critical Item
- Result
- 34 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.