At a glance
CleanCleaver food safety systematic review results
What happened?
63point violations
22 problems found · 11 marked critical · Routine county inspection · Oct 27, 2025
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Tokyo Teriyaki 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 Tokyo Teriyaki?
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 Safety Manager Certification 4.1.4 (i)How to fixFix it
- Marked critical: Eating or drinking in a food area 4.2.18**How to fixFix it
- Marked critical: Demonstration of Knowledge 4.2.2**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 Tokyo Teriyaki's team
Is this your place?
Welcome, Tokyo Teriyaki. We'll walk through this together, one item at a time. To log the fixes, claim Tokyo Teriyaki 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 Tokyo TeriyakiWe'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 Safety Manager CertificationThe county found: “Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau…”
Then the next one: Eating or drinking in a food area
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 3-501.17, Food Code 7-201.11.
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 Tokyo TeriyakiWe'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 · 7 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 (69 → 63). 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
LatestOct 27, 2025Routine inspection63 points
This one: 63 points, inspected Oct 27, 2025.
22 violations listed, 13 marked critical.
Critical (11)
Marked critical by Salt Lake County Health Department
Food Safety Manager Certification
The department's words
4.1.4 (i) Food Safety Manager Certification
Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 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
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 Tokyo Teriyaki? Fix it
Marked critical by Salt Lake County Health Department
Demonstration of Knowledge
The department's words
4.2.2** Demonstration of Knowledge
The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illn
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.
Marked critical by Salt Lake County Health Department
Person in Charge- Duties
The department's words
4.2.4** Person in Charge- Duties
The person in charge is not ensuring that employees are properly cooking potentially hazardous food through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices.
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
Cooked vegetables is being held out of temperature control at 61°F on a counter.
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 Tokyo Teriyaki? Fix it
Show 6 more
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Hot Holding
Fried rice is being held out of temperature control at 120°F on a counter.
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 Tokyo Teriyaki? 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.
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 Tokyo Teriyaki? 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
Shelves throughout the kitchen are unclean to sight and touch.
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
Handwashing Cleanser and Hand Sanitizers-Availability
The department's words
4.6.24** Handwashing Cleanser and Hand Sanitizers-Availability
There is no soap at the hand sink. (Kitchen)
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
Hand Drying Provision
The department's words
4.6.25** Hand Drying Provision
There is no hand drying provision at the hand sink. (Kitchen)
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 chemical spray bottle is not labeled with the common name.
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 Tokyo Teriyaki? Fix it
Non-critical (7)
Food Handler Training
The department's words
4.1.3 Food Handler Training
Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.)
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 splash contamination from a sink.
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment 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 Tokyo Teriyaki? 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. (Spray nozzle)
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. (Front service area)
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 Tokyo Teriyaki? Fix it
Show 2 more
Drying Mops
The department's words
4.6.45 Drying Mops
The mop is not hung to air dry.
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.53 Maintaining Premises-Unnecessary Items and Litter
Nonfunctional equipment is stored on the premises. Items that are unnecessary to the operation of the food establishment are stored on the premises.
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 Tokyo Teriyaki? Fix it
EarlierAug 30, 2024Follow-up inspectionRe-checked earlier items
9 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 9, 2024Routine inspection69 points
27 violations listed, 12 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierSep 7, 2023Routine inspection37 points
8 violations listed, 7 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierApr 4, 2022Routine inspection32 points
13 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 8, 2021Routine inspection39 points
15 violations listed, 6 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 22, 2019Routine inspection0 points
No violations listed in the data.
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 Tokyo Teriyaki, 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
- Ready-to-eat food not dated Read the free guide
- Chemicals unlabeled or stored near food 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 Tokyo Teriyaki
Ask for the manager. Tokyo Teriyaki 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 Tokyo Teriyaki?
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
- 63 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.