At a glance
CleanCleaver food safety systematic review results
What happened?
22point violations
10 problems found · 3 marked critical · Routine county inspection · Jun 3, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Salt Lake Marriott/Cateringpiasta/Bar got about the same as most.
Compared with 1,218 Salt Lake County sit-down restaurants. Each restaurant's last routine inspection counts.
What was found out about Salt Lake Marriott/Cateringpiasta/Bar?
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: Safe, Unadulturated, and Honestly Presented 4.3.1*How to fixFix it
- Marked critical: Package Integrity - Specifications for Receiving 4.3.13**How to fixFix it
- Marked critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning 4.4.82*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 Salt Lake Marriott/Cateringpiasta/Bar's team
Is this your place?
Welcome, Salt Lake Marriott/Cateringpiasta/Bar. We'll walk through this together, one item at a time. To log the fixes, claim Salt Lake Marriott/Cateringpiasta/Bar 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 Salt Lake Marriott/Cateringpiasta/BarWe'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: Safe, Unadulturated, and Honestly PresentedThe county found: “Moldy strawberries are being stored with other food items inside the walk-in cooler.”
Then the next one: Package Integrity - Specifications for Receiving
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 3-304.12.
Try it yourself
Fix and log it: In-use utensils stored wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Serving utensils
From Food Code 3-304.12
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 Salt Lake Marriott/Cateringpiasta/BarWe'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 2 times in the last 12 months (2 routine).
Fewer point violations than last time (58 → 22). That takes a team.
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 3, 2026Routine inspection22 points
This one: 22 points, inspected Jun 3, 2026.
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by Salt Lake County Health Department
Safe, Unadulturated, and Honestly Presented
The department's words
4.3.1* Safe, Unadulturated, and Honestly Presented
Moldy strawberries are being stored with other food items inside the walk-in cooler.
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
Package Integrity - Specifications for Receiving
The department's words
4.3.13** Package Integrity - Specifications for Receiving
Severely dented cans are stored with useable food products.
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
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
Surfaces are unclean around the soda dispenser nozzles.(bar area)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (5)
The department's words
4.3.31 In-Use Utensils - Between-Use Storage
The ice scoop is stored with the handle in contact with culinary ice.
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 Salt Lake Marriott/Cateringpiasta/Bar? Fix it
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
There is an accumulation of food debris under the grill. Walk-in cooler handles 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 Salt Lake Marriott/Cateringpiasta/Bar? Fix it
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The faucet on the three compartment sink is leaking.
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 Salt Lake Marriott/Cateringpiasta/Bar? Fix it
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. (Bar) Various floor surfaces are damaged under work stations and warewashing machine.
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 Salt Lake Marriott/Cateringpiasta/Bar? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.5 Floor and Wall Junctures-Coved and Enclosed or Sealed
Not all floor/wall junctures are coved and sealed behind piasta bar.
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 Salt Lake Marriott/Cateringpiasta/Bar? Fix it
EarlierNov 12, 2025Routine inspection58 points
32 violations listed, 8 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 15, 2025Routine inspection9 points
9 violations listed, 0 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierSep 19, 2024Routine inspection16 points
9 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMay 2, 2024Routine inspection19 points
9 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 9, 2024Routine inspection10 points
5 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierSep 26, 2023Routine inspection13 points
8 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMay 18, 2023Routine inspection15 points
8 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 18, 2022Routine inspection23 points
13 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierApr 21, 2022Routine inspection19 points
9 violations listed, 2 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 Salt Lake Marriott/Cateringpiasta/Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- In-use utensils stored wrong Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Salt Lake Marriott/Cateringpiasta/Bar
Ask for the manager. Salt Lake Marriott/Cateringpiasta/Bar 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 Salt Lake Marriott/Cateringpiasta/Bar?
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
- 22 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.