At a glance
CleanCleaver food safety systematic review results
What happened?
52point violations
18 problems found · 5 marked critical · Routine county inspection · Mar 11, 2026
Is that a lot?
Most fast-food and counter places here got 8 to 27 point violations. Mi Rico Burrito got more than 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 Mi Rico Burrito?
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: Ready-to-eat food not dated 4.3.60**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 Mi Rico Burrito's team
Is this your place?
Welcome, Mi Rico Burrito. We'll walk through this together, one item at a time. To log the fixes, claim Mi Rico Burrito 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 Mi Rico BurritoWe'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: “Ham is being held at 51°F in the make table. Cooked salsa is being held out of temperature control at 94°F on a counter.”
First step: If food is out of range
Then the next one: Ready-to-eat food not dated
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 3-501.17, Food Code 4-603.16, Food Code 7-201.11.
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 Mi Rico BurritoWe'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).
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
LatestMar 11, 2026Routine inspection52 points
This one: 52 points, inspected Mar 11, 2026.
18 violations listed, 7 marked critical.
Critical (5)
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Cold Holding
Ham is being held at 51°F in the make table. Cooked salsa is being held out of temperature control at 94°F on a counter.
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 Mi Rico Burrito? Fix 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 Mi Rico Burrito? Fix 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
There is no measurable sanitizer in the wiping cloth container.
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 Mi Rico Burrito? 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
Shelves in the walk-in cooler are unclean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch.
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.
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 Mi Rico Burrito? Fix it
Non-critical (7)
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.
Allergen Notification
The department's words
4.3.68 (iii) Allergen Notification
The establishment does not have written notification of the presence of major allergens.
Equipment in poor repair
The department's words
4.4.13 Equipment and Utensils - Design and Construction
Domestic style freezer is not durable for commercial use. Domestic style refrigerator is not durable for commercial use.
Cited 2 times
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 Mi Rico Burrito? Fix it
Drainboards
The department's words
4.4.53 Drainboards
Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes.
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
Shelves are rusty.
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 Mi Rico Burrito? Fix it
Show 2 more
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The drain pipe is leaking beneath the ice machine. The 3-compartment sink faucet is leaking.
Cited 2 times
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 Mi Rico Burrito? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged.
Cited 3 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 Mi Rico Burrito? Fix it
EarlierJun 30, 2025Routine inspection52 points
25 violations listed, 6 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 15, 2024Routine inspection38 points
23 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierSep 19, 2023Routine inspection65 points
24 violations listed, 10 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJul 12, 2022Routine inspection31 points
15 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMay 19, 2021Routine inspection26 points
12 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 13, 2019Routine inspection13 points
6 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierApr 3, 2019Follow-up inspectionRe-checked earlier items
2 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 27, 2019Routine inspection60 points
18 violations listed, 9 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierSep 17, 2018Routine inspection45 points
23 violations listed, 8 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 Mi Rico Burrito, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cold food above 41°F Read the free guide
- Ready-to-eat food not dated Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Chemicals unlabeled or stored near food 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
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Mi Rico Burrito
Ask for the manager. Mi Rico Burrito can only fix what it knows about.
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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 Mi Rico Burrito?
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
- 52 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.