At a glance
CleanCleaver food safety systematic review results
What happened?
33point violations
8 problems found · 3 marked critical · Routine county inspection · Aug 18, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Stk Steakhouse 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 Stk Steakhouse?
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 , Potentially hazardous food (time/temperature control for safety food) - Discard 4.3.61*How to fixFix it
- Marked critical: Non-Continous Cooking of Raw Animal Foods 4.3.72*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 Stk Steakhouse's team
Is this your place?
Welcome, Stk Steakhouse. We'll walk through this together, one item at a time. To log the fixes, claim Stk Steakhouse 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 Stk SteakhouseWe'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: “Pre-seared steaks are being held out of temperature control at 66 °F on a rolling cart.”
First step: If food is out of range
Then the next one: Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard
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 our free guides, built on the FDA Food Code your state uses.
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 Stk SteakhouseWe'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 · 4 inspections on record · Last checked Oct 8, 2026
The county visited 2 times in the last 12 months (2 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
LatestAug 18, 2026Routine inspection33 points
This one: 33 points, inspected Aug 18, 2026.
8 violations listed, 5 marked critical.
Critical (3)
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Cold Holding
Pre-seared steaks are being held out of temperature control at 66 °F on a rolling cart.
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 Stk Steakhouse? 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
House made sauces are held more than 7 days in 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
Non-Continous Cooking of Raw Animal Foods
The department's words
4.3.72* Non-Continous Cooking of Raw Animal Foods
There are no written procedures established for non-continuous cooking of raw animal foods. Food was not cooled immediately after initial heating per 4.3.57 in SLCO Health Regulation #5. The facility did not obtain prior approval from the health department for non-continuous cooking of raw animal products.
Cited 3 times
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (3)
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
The walk-in cooler has a loose floor panel in the 2nd level cooler.
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 Stk Steakhouse? 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 in the kitchen.
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 Stk Steakhouse? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The wall is dirty near the pre-rinse faucet.
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 Stk Steakhouse? Fix it
EarlierNov 17, 2025Routine inspection20 points
10 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMay 21, 2025Critical Item9 points
3 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierDec 12, 2024Routine inspection37 points
18 violations listed, 5 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 Stk Steakhouse, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cold food above 41°F 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 Stk Steakhouse
Ask for the manager. Stk Steakhouse 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 Stk Steakhouse?
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
- 33 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.