At a glance
CleanCleaver food safety systematic review results
What happened?
59point violations
23 problems found · 7 marked critical · Routine county inspection · Jan 7, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Wicked Peel 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 Wicked Peel?
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: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning 4.4.82*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 Wicked Peel's team
Is this your place?
Welcome, Wicked Peel. We'll walk through this together, one item at a time. To log the fixes, claim Wicked Peel 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 Wicked PeelWe'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: “Cut tomatoes and cut lettuce are being held at 45°F in the make table. Cooked noodles are being held at 46°F in a…”
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 the rule it names: Food Code 2-301.15.
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 Wicked PeelWe'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 · 9 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
LatestJan 7, 2026Routine inspection59 points
This one: 59 points, inspected Jan 7, 2026.
23 violations listed, 9 marked critical.
Critical (7)
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Cold Holding
Cut tomatoes and cut lettuce are being held at 45°F in the make table. Cooked noodles are being held at 46°F in a reach in cooler. Prosciutto is being held at 47°F in the make table in the pizza area.
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.
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 Wicked Peel? 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
Milk is held past the manufacturer expiration date.
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
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 canopener is 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
Backflow Prevention-Air Gap
The department's words
4.5.15* Backflow Prevention-Air Gap
A spray hose hangs below the flood rim of the 3 compartment sink.
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
The back hand sink is blocked.
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 Wicked Peel? Fix it
Show 2 more
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.
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 (11)
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.)
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.
Wiping Cloths - Use Limitation
The department's words
4.3.33 Wiping Cloths - Use Limitation
Wet wiping cloths are not stored in sanitizer solution.
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Cardboard is being used as shelf liner.
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 Wicked Peel? Fix it
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
The floor of the reach in cooler is in disrepair. Gaskets are damaged on a refrigerator unit.
Cited 2 times
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 Wicked Peel? Fix it
Show 6 more
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Reach-in cooler gaskets are dirty.
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 Wicked Peel? Fix it
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 front hand sink.
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 Wicked Peel? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
Various floor surfaces are damaged. Various walls are damaged.
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 Wicked Peel? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The floor is dirty beneath cooking equipment. The floor sink beneath the 3-compartment sink is dirty.
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 Wicked Peel? 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 Wicked Peel? Fix it
Floor Covering-Mats and Duckboards
The department's words
4.6.7 Floor Covering-Mats and Duckboards
Rubber mats in the pizza area are in disrepair and are no longer easily cleanable.
EarlierFeb 12, 2025Routine inspection11 points
6 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMay 22, 2024Routine inspection47 points
24 violations listed, 7 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJul 13, 2023Routine inspection33 points
14 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 11, 2022Routine inspection39 points
14 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 6, 2021Routine inspection25 points
9 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierSep 18, 2019Routine inspection27 points
13 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierDec 4, 2018Routine inspection22 points
11 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 1, 2018Routine inspection22 points
13 violations listed, 3 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 Wicked Peel, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cold food above 41°F Read the free guide
- Hand sink not ready to use 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
- 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 Wicked Peel
Ask for the manager. Wicked Peel 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: plated
- Inspection type
- Routine inspection
- Result
- 59 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.