At a glance
CleanCleaver food safety systematic review results
What happened?
47point violations
23 problems found · 4 marked critical · Routine county inspection · Apr 21, 2026
Is that a lot?
Most food places here got 6 to 28 point violations. Sugar House Station got more than most.
Compared with 5,233 Salt Lake County food places. Each place's last routine inspection counts.
What was found out about Sugar House Station?
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-contact surfaces not cleaned or sanitized right 4.4.76*How to fixFix it
- Marked critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning 4.4.82*How to fixFix it
- Marked critical: Hot Water and Chemical 4.4.95*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 Sugar House Station's team
Is this your place?
Welcome, Sugar House Station. We'll walk through this together, one item at a time. To log the fixes, claim Sugar House Station 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 Sugar House StationWe'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-contact surfaces not cleaned or sanitized rightThe county found: “Sanitizer concentration in wiping cloth container(s) is too low.”
First step: Clean first, then sanitize
Then the next one: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning
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 4-603.16, Food Code 2-301.15, Food Code 3-304.12.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Sugar House StationWe'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.
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Inspections
From Salt Lake County Health Department · 3 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
LatestApr 21, 2026Routine inspection47 points
This one: 47 points, inspected Apr 21, 2026.
23 violations listed, 6 marked critical.
Critical (4)
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
Sanitizer concentration in wiping cloth container(s) is too low.
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 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 Sugar House Station? 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
The interior of the ice machine and ice bin unclean in the station bar. Soda gun holster at station bar is unclean.
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
Hot Water and Chemical
The department's words
4.4.95* Hot Water and Chemical
The plate temperature in the dish machine is not reaching at least 160°F in the final rinse.
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
4.5.26** Using a Handwashing Sink
Hand sink at casot is being used for purposes other than hand washing. The hand sink is blocked at casot.
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 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 Sugar House Station? Fix it
Non-critical (14)
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
Food containers are not labeled with the common name of the food (salt in south kitchen).
The department's words
4.3.31 In-Use Utensils - Between-Use Storage
Bowls are used for food scoops and are stored inside food containers.
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 Sugar House Station? Fix it
Utensils or dishes stored wet or unwashed
The department's words
4.4.101 Equipment and Utensils-Air-Drying Required
Food equipment is not being air dried before being nested together.
Food Code 4-901.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Sugar House Station? Fix it
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
The department's words
4.4.105 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
Clean equipment and single service items are not stored to prevent contamination (under dusty pipe).
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Foam used on floor is not non absorbent and easily cleanable.
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 Sugar House Station? Fix it
Show 9 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
4.4.61 Fixed Equipment-Spacing or Sealing
The hand sink is not sealed to the adjacent wall in the main kitchen at at casot.
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 Sugar House Station? Fix it
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
In use utensils in the south kitchen are damaged and no longer easily cleanable.
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 Sugar House Station? Fix it
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Fan covers in the reach-in freezer, salad make table are dirty. Shelves in the reach-in cooler of the south kitchen 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 Sugar House Station? Fix it
Approved System and Cleanable Fixtures (Non-critical)
The department's words
4.5.13 Approved System and Cleanable Fixtures (Non-critical)
A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink.
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The faucet is leaking on the hand sink and two compartment sink (drain pipe on two compartment sink and three compartment sink are also 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 Sugar House Station? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
Various walls are damaged (holes). The floor is damaged by the mop sink.
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 Sugar House Station? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
Floor sinks are dirty at publik. The floor is dirty beneath equipment at casot, the station bar and the main kitchen.
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 Sugar House Station? Fix it
Hood filters need cleaning
The department's words
4.6.43 Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
Ceiling air vents are dusty in the south kitchen.
Food Code 6-501.14 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Sugar House Station? Fix it
EarlierAug 4, 2025Critical Item0 points
No violations listed in the data.
EarlierJun 17, 2025Routine inspection24 points
10 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 Sugar House Station, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- 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
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- 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
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Sugar House Station
Ask for the manager. Sugar House Station can only fix what it knows about.
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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 Sugar House Station?
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
- Beverage Service: Bars/Lounges
- Inspection type
- Routine inspection
- Result
- 47 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.