At a glance
CleanCleaver food safety systematic review results
What happened?
18point violations
6 problems found · 2 marked critical · Routine county inspection · Jun 2, 2026
Is that a lot?
Most fast-food and counter places here got 8 to 27 point violations. Jolleys 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 Jolleys?
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: Backflow Prevention-Air Gap 4.5.15*How to fixFix it
- Marked critical: Chemicals unlabeled or stored near food 4.7.2**How to fixFix it
- Clean-up of Vomiting and Diarrheal Events 4.2.22How 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 Jolleys' team
Is this your place?
Welcome, Jolleys. We'll walk through this together, one item at a time. To log the fixes, claim Jolleys 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 JolleysWe'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: Backflow Prevention-Air GapThe county found: “A spray hose hangs below the flood rim of the 3 compartment sink.”
Then the next one: Chemicals unlabeled or stored near food
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 7-201.11.
Try it yourself
Fix and log it: Chemicals unlabeled or stored near food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Store them away from food
From Food Code 7-201.11
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 JolleysWe'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: 18 point violations at its first routine inspection (Jun 2, 2026), about the same as most fast-food and counter places 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
LatestJun 2, 2026Routine inspection18 points
This one: 18 points, inspected Jun 2, 2026.
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Salt Lake County Health Department
Backflow Prevention-Air Gap
The department's words
4.5.15* Backflow Prevention-Air Gap
A spray hose hangs below the flood rim of the 3 compartment 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
Chemicals unlabeled or stored near food
The department's words
4.7.2** Working Containers-Common Name
A chemical spray bottle is not labeled with the common name.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 7-201.11 · R392-100
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Jolleys? Fix it
Non-critical (4)
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.
Utensils or dishes stored wet or unwashed
The department's words
4.4.101 Equipment and Utensils-Air-Drying Required
Food equipment is not being air dried before being nested together.
Food Code 4-901.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Jolleys? Fix it
Drying Mops
The department's words
4.6.45 Drying Mops
The mop is not hung to air dry.
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 Jolleys, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Chemicals unlabeled or stored near food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Jolleys
Ask for the manager. Jolleys 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.
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: non-plated
- Inspection type
- Routine inspection
- Result
- 18 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.