At a glance
CleanCleaver food safety systematic review results
What happened?
67point violations
32 problems found · 7 marked critical · Routine county inspection · Apr 7, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Tepanyaki Japanese Steak House 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 Tepanyaki Japanese Steak House?
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: Eating or drinking in a food area 4.2.18**How to fixFix it
- Marked critical: Packaged and Unpackaged Food - Separation, Packaging, Segregation 4.3.23*How to fixFix it
- Marked critical: Cooling Methods 4.3.58**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 Tepanyaki Japanese Steak House's team
Is this your place?
Welcome, Tepanyaki Japanese Steak House. We'll walk through this together, one item at a time. To log the fixes, claim Tepanyaki Japanese Steak House 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 Tepanyaki Japanese Steak HouseWe'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: Eating or drinking in a food areaThe county found: “Employees personal beverages are not separated from food preparation areas.”
First step: Clothes, eating and drinking
Then the next one: Packaged and Unpackaged Food - Separation, Packaging, Segregation
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 2-304.11, Food Code 7-201.11, Food Code 3-304.12, Food Code 6-501.112.
Try it yourself
Fix and log it: Eating or drinking in a food area
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clothes, eating and drinking
From Food Code 2-304.11
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 Tepanyaki Japanese Steak HouseWe'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.
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Inspections
From Salt Lake County Health Department · 10 inspections on record · Last checked Oct 8, 2026
The county visited once in the last 12 months (1 routine).
Fewer point violations than last time (77 → 67). 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
LatestApr 7, 2026Routine inspection67 points
This one: 67 points, inspected Apr 7, 2026.
32 violations listed, 8 marked critical.
Critical (7)
Marked critical by Salt Lake County Health Department
Eating or drinking in a food area
The department's words
4.2.18** Eating, Drinking, or Using Tobacco
Employees personal beverages are not separated from food preparation 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 2-401.11 · R392-100
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tepanyaki Japanese Steak House? Fix it
Marked critical by Salt Lake County Health Department
Packaged and Unpackaged Food - Separation, Packaging, Segregation
The department's words
4.3.23* Packaged and Unpackaged Food - Separation, Packaging, Segregation
Raw fish is stored above ready-to-eat foods in a reach-in cooler. Raw shell eggs are stored above ready-to-eat food in the walk-in cooler.
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
Cooling Methods
The department's words
4.3.58** Cooling Methods
Potentially hazardous food is being cooled in covered containers. (Cut lettuce in salad 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
The department's words
4.3.59* Cold Holding
Tempura batter containing eggs is being held at 47°F by the fryers.
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 Tepanyaki Japanese Steak House? Fix it
Marked critical by Salt Lake County Health Department
Time as a Public Health Control
The department's words
4.3.62* Time as a Public Health Control
Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (Sushi rice)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 2 more
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 is unclean.
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
Chemicals unlabeled or stored near food
The department's words
4.7.2** Working Containers-Common Name
A container of sanitizer is not labeled.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 7-201.11 · R392-100
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Tepanyaki Japanese Steak House? Fix it
Non-critical (16)
Clean-up of Vomiting and Diarrheal Events
The department's words
4.2.22 Clean-up of Vomiting and Diarrheal Events
The establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events.
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 Tepanyaki Japanese Steak House? Fix it
Wiping Cloths - Use Limitation
The department's words
4.3.33 Wiping Cloths - Use Limitation
Wet wiping cloths are not stored in sanitizer solution.
Allergen Notification
The department's words
4.3.68 (iii) Allergen Notification
The establishment does not have written notification of the presence of major allergens.
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 is stored in a location subject to water contamination from dripping hands by the hand sink in the sushi bar due to the location of the paper towels. Clean equipment is stored on unclean surfaces in a cabinet. (Sushi bar) Clean equipment is not covered or inverted to prevent contamination. (Sushi bar) Clean equipment is stored on the floor.
Cited 4 times
Show 11 more
Equipment in poor repair
The department's words
4.4.13 Equipment and Utensils - Design and Construction
Domestic style chest freezer is not durable for commercial use.
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 Tepanyaki Japanese Steak House? Fix it
Equipment in poor repair
The department's words
4.4.61 Fixed Equipment-Spacing or Sealing
The ventilation hood is not sealed to the adjacent wall.
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 Tepanyaki Japanese Steak House? Fix it
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
Gaskets are damaged on a refrigerator unit. (Sushi bar)
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 Tepanyaki Japanese Steak House? Fix it
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical)
The department's words
4.4.82 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical)
Shelves in the walk-in cooler are unclean.
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Reach-in cooler gaskets are dirty. Reach-in cooler handles are dirty. Shelves in the kitchen are dirty.
Cited 3 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 Tepanyaki Japanese Steak House? Fix it
Pests inside, or a way in for them
The department's words
4.6.15 Outer Openings-Protected
The back door is propped open.
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 Tepanyaki Japanese Steak House? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
Various walls are damaged. Areas of the floor are missing grout. (Dish area)
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 Tepanyaki Japanese Steak House? 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. Walls are dirty in various areas.
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 Tepanyaki Japanese Steak House? 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.
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 Tepanyaki Japanese Steak House? 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
A base tile is damaged next to the juice cooler. Base tiles beneath a hand sink by the dry storage area are separating from the wall.
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 Tepanyaki Japanese Steak House? Fix it
Utah Indoor Clean Air Act
The department's words
R392-510UICAA Utah Indoor Clean Air Act
Employees are smoking less than 25 feet from the back exterior door.
EarlierSep 3, 2025Routine inspection77 points
22 violations listed, 12 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierSep 24, 2024Routine inspection53 points
15 violations listed, 10 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 22, 2023Routine inspection42 points
16 violations listed, 7 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 6, 2023Routine inspection17 points
7 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 7, 2022Routine inspection17 points
12 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMay 2, 2019Routine inspection36 points
14 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 20, 2018Routine inspection66 points
24 violations listed, 12 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 15, 2017Routine inspection21 points
11 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 16, 2016Routine inspection40 points
20 violations listed, 7 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 Tepanyaki Japanese Steak House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Eating or drinking in a food area Read the free guide
- Cold food above 41°F Read the free guide
- Chemicals unlabeled or stored near food 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
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Pests inside, or a way in for them Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Tepanyaki Japanese Steak House
Ask for the manager. Tepanyaki Japanese Steak House 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 Tepanyaki Japanese Steak House?
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
- 67 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.