At a glance
CleanCleaver food safety systematic review results
What happened?
16point violations
6 problems found · 2 marked critical · Routine county inspection · Feb 19, 2026
Is that a lot?
Most fast-food and counter places here got 8 to 27 point violations. Jimmy Johns #2008 got about the same as 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 Jimmy Johns #2008?
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: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning 4.4.82*How to fixFix it
- Marked critical: Backflow Prevention Device-Design Standard 4.5.16*How to fixFix it
- In-use utensils stored wrong 4.3.31How 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 Jimmy Johns #2008's team
Is this your place?
Welcome, Jimmy Johns #2008. We'll walk through this together, one item at a time. To log the fixes, claim Jimmy Johns #2008 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 Jimmy Johns #2008We'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: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-CleaningThe county found: “The interior of the ice bin is dirty.”
Then the next one: Backflow Prevention Device-Design Standard
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 3-304.12.
Try it yourself
Fix and log it: In-use utensils stored wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Serving utensils
From Food Code 3-304.12
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 Jimmy Johns #2008We'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 once in the last 12 months (1 routine).
Fewer point violations than last time (19 → 16). 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 19, 2026Routine inspection16 points
This one: 16 points, inspected Feb 19, 2026.
6 violations listed, 2 marked critical.
Critical (2)
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 interior of the ice bin is dirty.
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
Backflow Prevention Device-Design Standard
The department's words
4.5.16* Backflow Prevention Device-Design Standard
Shutoff valves are installed downstream from the atmospheric vacuum breaker on the mop sink. (Y-valve, chemical dispenser)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (4)
The department's words
4.3.31 In-Use Utensils - Between-Use Storage
Utensils are stored in standing water. (Mayo scoop in cold water in maketable)
Food Code 3-304.12 · R392-100
How can a restaurant or home fix this?
Serving utensils
- A separate utensil in every dish, with a handle long enough to stay out of the food.
- Between uses, rest it in one of six places: in the food with the handle up out of it; in a closed bin of dry food that is not TCS food; on a clean, sanitized spot; in running water (moist food like ice cream); in a clean, protected spot (a scoop for food that is not TCS food); or in water at 135°F or above. Never on the bare table, a towel or in another dish.
- Change it when dropped, used in another dish, or touched at the food end, and at least every 4 hours.
From Food Code 3-304.12
Clean plates and no re-serving
3 more steps in the full guide Read the free guide
Buffets and self-service
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Jimmy Johns #2008? 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.
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
A standing fan is 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 Jimmy Johns #2008? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
There is an exposed gap in the wall around the drain line beneath the sink.
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 Jimmy Johns #2008? Fix it
EarlierMay 9, 2025Routine inspection19 points
9 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 28, 2024Complaint Investigation0 points
No violations listed in the data.
EarlierSep 19, 2023Routine inspection32 points
12 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 11, 2023Routine inspection16 points
4 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 3, 2021Routine inspection27 points
7 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 26, 2019Routine inspection25 points
10 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 28, 2018Routine inspection10 points
3 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 13, 2017Routine inspection9 points
4 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 2, 2015Routine inspection16 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 Jimmy Johns #2008, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- In-use utensils stored wrong Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Jimmy Johns #2008
Ask for the manager. Jimmy Johns #2008 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 Jimmy Johns #2008?
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
- 16 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.