At a glance
CleanCleaver food safety systematic review results
What happened?
40point violations
14 problems found · 6 marked critical · Routine county inspection · Sep 10, 2026
Is that a lot?
Most fast-food and counter places here got 8 to 27 point violations. Rancho Market 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 Rancho Market?
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: 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
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 Rancho Market's team
Is this your place?
Welcome, Rancho Market. We'll walk through this together, one item at a time. To log the fixes, claim Rancho Market 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 Rancho MarketWe'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: “Ceviche is being held at 52°F in the make table. Horchata is being held at 55°F in the walk in cooler. (Discard)”
First step: If food is out of range
Then the next one: Cold food above 41°F
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 6-501.112, Food Code 3-305.11.
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 Rancho MarketWe'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 3 times in the last 12 months (3 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
LatestSep 10, 2026Routine inspection40 points
This one: 40 points, inspected Sep 10, 2026.
14 violations listed, 7 marked critical.
Critical (6)
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Cold Holding
Ceviche is being held at 52°F in the make table. Horchata is being held at 55°F in the walk in cooler. (Discard)
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 Rancho Market? Fix it
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Hot Holding
Empanadas are being held at 93°F in a warmer (discard).
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 Rancho Market? 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. (In store walk-in cooler)
Corrected during the inspection
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 Rancho Market? 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
Potentially hazardous and ready to eat foods that are prepared on-site are held past 7 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
Cooling, Heating, and Holding Capacities
The department's words
4.4.51** Cooling, Heating, and Holding Capacities
The store walk-in cooler is unable to hold potentially hazardous foods at or below 41°F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by Salt Lake County Health Department
The department's words
4.6.50** Controlling Pests
There are numerous flies present in the facility.
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 Rancho Market? Fix it
Non-critical (4)
Food on the floor or under drips
The department's words
4.3.37 Food Storage
Food in the kitchen is not stored/covered to prevent contamination. (Stored in splash zone of sink) Food is being stored on the floor in the walk in freezer.
Cited 2 times
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 Rancho Market? Fix it
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
The door frame is damaged on a freezer unit. Gaskets are damaged on a refrigerator unit.
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 Rancho Market? Fix it
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Fan covers in the walk-in cooler are dirty. Exterior surfaces of food containers are dirty.
Cited 2 times
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 Rancho Market? Fix it
Covering Receptacles
The department's words
4.5.67 Covering Receptacles
Dumpster lids are missing.
EarlierMay 12, 2026Routine inspection19 points
9 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierDec 11, 2025Routine inspection12 points
7 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 20, 2025Routine inspection42 points
12 violations listed, 7 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 25, 2024Routine inspection37 points
10 violations listed, 6 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierApr 4, 2024Routine inspection21 points
9 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierSep 25, 2023Routine inspection39 points
12 violations listed, 6 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 24, 2023Routine inspection25 points
8 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierDec 14, 2021Routine inspection24 points
14 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJul 29, 2021Routine inspection36 points
9 violations listed, 6 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 Rancho Market, 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
- Pests seen inside: flies Read the free guide
- Food on the floor or under drips Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Rancho Market
Ask for the manager. Rancho Market 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 Rancho Market?
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
- 40 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.