At a glance
CleanCleaver food safety systematic review results
What happened?
9point violations
5 problems found · 2 marked critical · Routine county inspection · Sep 3, 2026
Is that a lot?
Most fast-food and counter places here got 8 to 27 point violations. Venue 801 got about the same as most.
Compared with 2,086 Salt Lake County fast-food and counter places. Each place's last routine inspection counts.
What was found out about Venue 801?
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: Manual Warewashing Equipment-Wash Solution Temperature 4.4.71**How to fixFix it
- Marked critical: Hand Drying Provision 4.6.25**How to fixFix it
- Equipment in poor repair 4.4.13How 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 Venue 801's team
Is this your place?
Welcome, Venue 801. We'll walk through this together, one item at a time. To log the fixes, claim Venue 801 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 Venue 801We'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: Manual Warewashing Equipment-Wash Solution TemperatureThe county found: “Water temperature at the three compartment sink does not reach a minimum temperature of 110 F.”
Then the next one: Hand Drying Provision
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 6-501.112.
Try it yourself
Fix and log it: Pests inside, or a way in for them
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Venue 801We'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 · 2 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 (10 → 9). 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
LatestSep 3, 2026Routine inspection9 points
This one: 9 points, inspected Sep 3, 2026.
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Salt Lake County Health Department
Manual Warewashing Equipment-Wash Solution Temperature
The department's words
4.4.71** Manual Warewashing Equipment-Wash Solution Temperature
Water temperature at the three compartment sink does not reach a minimum temperature of 110 F.
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.
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
4.4.13 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 Venue 801? Fix it
Cooking and Baking Equipment
The department's words
4.4.84 Cooking and Baking Equipment
The interior of the microwave is unclean.
Pests inside, or a way in for them
The department's words
4.6.15 Outer Openings-Protected
There is a gap at the bottom of the exterior garage door.
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 Venue 801? Fix it
EarlierJul 28, 2025Routine inspection10 points
3 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 Venue 801, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests inside, or a way in for them Read the free guide
Call Venue 801
Ask for the manager. Venue 801 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.
About 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: non-plated
- Inspection type
- Routine inspection
- Result
- 9 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.