At a glance
CleanCleaver food safety systematic review results
What happened?
134point violations
23 problems found · 5 marked critical · County inspection, Critical Item · Jul 23, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Le Boeuf got fewer than most. That's from the last routine visit, on Jan 8, 2026.
Compared with 1,218 Salt Lake County sit-down restaurants. Each restaurant's last routine inspection counts.
What was found out about Le Boeuf?
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: Ready-to-eat food not dated 4.3.60**How to fixFix it
- Marked critical: Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard 4.3.61*How to fixFix it
- Marked critical: Reduced Oxygen Packaging - Critical 2 4.3.64**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 Le Boeuf's team
Is this your place?
Welcome, Le Boeuf. We'll walk through this together, one item at a time. To log the fixes, claim Le Boeuf 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 Le BoeufWe'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: Ready-to-eat food not datedThe county found: “Potentially hazardous and ready to eat foods that are prepared on-site and held in vacuum sealed bags for more than 24…”
First step: The rule
Then the next one: Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard
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 6-501.112, 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.
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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.
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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.
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Inspections
From Salt Lake County Health Department · 2 inspections on record · Last checked Oct 8, 2026
The county visited 2 times in the last 12 months (1 routine, 1 other).
Off to a good start: 8 point violations at its first routine inspection (Jan 8, 2026), fewer than 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
LatestJul 23, 2026Critical Item134 points
This one: 134 points, inspected Jul 23, 2026.
23 violations listed, 9 marked critical.
Critical (5)
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 in vacuum sealed bags 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 Le Boeuf? 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
ROP food that was not date marked or held in a fridge with continuous monitoring was not discarded.
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
Reduced Oxygen Packaging - Critical 2
The department's words
4.3.64** Reduced Oxygen Packaging - Critical 2
The establishment is packaging potentially hazardous food using a reduced oxygen packaging method without an approved HACCP plan. Cook-chill reduced oxygen packaged food is held in a refrigeration unit that lacks electronic monitoring of time and temperature. Cook-chill reduced oxygen packaged food is not labeled with the product name and date packaged. Cooling and cold holding records for cook-ch
Cited 5 times
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
Pests inside, or a way in for them
The department's words
4.6.50** Controlling Pests
Harborage conditions have not been eliminated, holes in walls, damaged floors, loose coving, items stored directly on the floor, and wet and dirty floors.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Le Boeuf? Fix it
Marked critical by Salt Lake County Health Department
Immediate Compliance Order - Imminent Health Hazard
The department's words
7.4.4 (i) Immediate Compliance Order - Imminent Health Hazard
Process suspension for sous vide and ROP cook chill.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (9)
Food on the floor or under drips
The department's words
4.3.37 Food Storage
Food is stored beneath fly strips.
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 Le Boeuf? 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.
Fixed Equipment-Elevation or Sealing
The department's words
4.4.62 Fixed Equipment-Elevation or Sealing
Shelving, employee locker, a small fridge, food, ware washing solutions, single service items and other supplies are not installed at least 6 inches above the floor to facilitate cleaning.
Warewashing Equipment-Clean Solutions
The department's words
4.4.70 Warewashing Equipment-Clean Solutions
The ware wash solution containers are not maintained clean.
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The grease trap is not cleaned at a frequency to prevent clogs.
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 Le Boeuf? Fix it
Show 4 more
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 Le Boeuf? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
The wall is damaged in the room with the mop sink. The floor is damaged throughout, with exposed plywood, especially in the ware washing room and around the access to the crawl space. There are gaps at the bottom of the wall in the warewashing room.
Cited 4 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 Le Boeuf? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The floor is wet and dirty under ware washing liquids in the ware washing room. There is food debris inside the crawl space access door and around the handles in the floor.
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 Le Boeuf? Fix it
The department's words
4.6.51 Removing Dead or Trapped Birds, Insects, Rodents and Other Pests
Dead cockroaches have not been removed from the premises. Dead flies on fly strips have not been removed.
Cited 2 times
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 Le Boeuf? Fix it
EarlierJan 8, 2026Routine inspection8 points
6 violations 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 Le Boeuf, 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
- Pests inside, or a way in for them Read the free guide
- Food on the floor or under drips Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: flies Read the free guide
Call Le Boeuf
Ask for the manager. Le Boeuf can only fix what it knows about.
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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
- Critical Item
- Result
- 134 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.