At a glance
CleanCleaver food safety systematic review results
What happened?
74point violations
25 problems found · 10 marked critical · Routine county inspection · Mar 17, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Mint Sushi And Tapas got more than most.
Compared with 1,218 Salt Lake County sit-down restaurants. Each restaurant's last routine inspection counts.
What was found out about Mint Sushi And Tapas?
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: Food Safety Manager Certification 4.1.4 (i)How to fixFix it
- Marked critical: Assignment of Responsibility 4.2.1How to fixFix it
- Marked critical: Demonstration of Knowledge 4.2.2**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 Mint Sushi And Tapas' team
Is this your place?
Welcome, Mint Sushi And Tapas. We'll walk through this together, one item at a time. To log the fixes, claim Mint Sushi And Tapas 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 Mint Sushi And TapasWe'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: Food Safety Manager CertificationThe county found: “There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the…”
Then the next one: Assignment of Responsibility
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 4-301.12, Food Code 4-603.16, Food Code 2-301.15, Food Code 3-304.12.
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 Mint Sushi And TapasWe'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 · 9 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 17, 2026Routine inspection74 points
This one: 74 points, inspected Mar 17, 2026.
25 violations listed, 11 marked critical.
Critical (10)
Marked critical by Salt Lake County Health Department
Food Safety Manager Certification
The department's words
4.1.4 (i) Food Safety Manager Certification
There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.)
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
Assignment of Responsibility
The department's words
4.2.1 Assignment of Responsibility
There is no designated person in charge on site.
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
Demonstration of Knowledge
The department's words
4.2.2** Demonstration of Knowledge
The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces.
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
4.3.59* Hot Holding
Sushi rice is being held at 80°F in a warmer.
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 Mint Sushi And Tapas? Fix it
Marked critical by Salt Lake County Health Department
Reduced Oxygen Packaging - Critical 1
The department's words
4.3.64* Reduced Oxygen Packaging - Critical 1
They are vacuum sealing multiple types of meat including beef, chicken, and pork for extended time periods longer than 48 hours. We found one bag dated for February 18th that was then frozen. They are refrigerating the water bathed meats after lunch service to later serve for dinner.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 5 more
Marked critical by Salt Lake County Health Department
Dish sink or dish machine not set up right
The department's words
4.4.59** Sanitizing Solutions-Testing Devices
There is no test kit for bleach on site or that the employees know about.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-301.12 · R392-100
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mint Sushi And Tapas? 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 final rinse of the dish machine.
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 Mint Sushi And Tapas? 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
Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. There are muscles thawing on a drying rack where the rack above is soiled and dirty.
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
Before Use After Cleaning
The department's words
4.4.94* Before Use After Cleaning
Witnessed employee not sanitizing dishes after cleaning.
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
4.5.23* Handwashing Sinks-Location
A handwashing sink is not conveniently located in food or beverage dispensing 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 5-205.11 · R392-100
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Mint Sushi And Tapas? Fix it
Non-critical (12)
Food Handler Training
The department's words
4.1.3 Food Handler Training
Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.)
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
Multiple containers of foods and white powders are unlabeled on the premises.
The department's words
4.3.31 In-Use Utensils - Between-Use Storage
Utensils are stored in standing water.
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 Mint Sushi And Tapas? Fix it
Thawing
The department's words
4.3.56 Thawing
Escolar is being thawed in reduced oxygen packaging against manufacturer’s instructions. Potentially hazardous food is thawing at room temperature. Scallops and cooked muscles are being thawed at room temperature.
Cited 2 times
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Cabinetry is not smooth, easily cleanable and non-absorbent.
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 Mint Sushi And Tapas? Fix it
Show 7 more
Restraining Pressurized Containers
The department's words
4.4.49 Restraining Pressurized Containers
Pressurized cylinders are not secured.
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
A marketable gasket in the front sushi bar has split gaskets.
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 Mint Sushi And Tapas? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.1 Surface Characteristics-Indoor Areas
in the unapproved drink service area there is exposed ceiling above it.
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 Mint Sushi And Tapas? Fix it
Lighting-Intensity
The department's words
4.6.31 Lighting-Intensity
Light intensity at food preparation surfaces is less than 50 foot candles.
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
Areas of the floor are missing grout.
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 Mint Sushi And Tapas? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The ceiling is dusty in various areas. The floors under equipment and the front counter are dirty.
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 Mint Sushi And Tapas? Fix it
When a HACCP Plan is Required
The department's words
4.8.3 When a HACCP Plan is Required
No HACCP plan on site.
EarlierAug 28, 2025Follow-up inspectionRe-checked earlier items
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 28, 2025Routine inspection38 points
14 violations listed, 6 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 18, 2024Routine inspection37 points
15 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 19, 2023Routine inspection30 points
11 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 16, 2022Critical Item15 points
4 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 15, 2022Routine inspection49 points
15 violations listed, 8 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 15, 2022Routine inspection49 points
15 violations listed, 8 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 24, 2022Routine inspection28 points
11 violations listed, 4 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 Mint Sushi And Tapas, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cold food above 41°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- In-use utensils stored wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Mint Sushi And Tapas
Ask for the manager. Mint Sushi And Tapas 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 Mint Sushi And Tapas?
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
- Routine inspection
- Result
- 74 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.