At a glance
CleanCleaver food safety systematic review results
What happened?
27point violations
5 problems found · 5 marked critical · Routine county inspection · Mar 30, 2026
Is that a lot?
Most food places here got 6 to 28 point violations. Your Healthy Place got about the same as most.
Compared with 5,233 Salt Lake County food places. Each place's last routine inspection counts.
What was found out about Your Healthy Place?
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: Cooling, Heating, and Holding Capacities 4.4.51**How to fixFix it
- Marked critical: Chemicals unlabeled or stored near food 4.7.2**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 Your Healthy Place's team
Is this your place?
Welcome, Your Healthy Place. We'll walk through this together, one item at a time. To log the fixes, claim Your Healthy Place 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 Your Healthy PlaceWe'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: “Raw shell egg is being held at 59°F in a reach in cooler.”
First step: If food is out of range
Then the next one: Cooling, Heating, and Holding Capacities
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 7-201.11.
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 Your Healthy PlaceWe'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 · 4 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
LatestMar 30, 2026Routine inspection27 points
This one: 27 points, inspected Mar 30, 2026.
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Cold Holding
Raw shell egg is being held at 59°F in a reach in cooler.
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 Your Healthy Place? Fix it
Marked critical by Salt Lake County Health Department
Cooling, Heating, and Holding Capacities
The department's words
4.4.51** Cooling, Heating, and Holding Capacities
The reach in cooler is unable to hold potentially hazardous foods at or below 41°F.
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.
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 Your Healthy Place? Fix it
Marked critical by Salt Lake County Health Department
Conditions of Use-Poisonous or Toxic Materials
The department's words
4.7.5* Conditions of Use-Poisonous or Toxic Materials
Pest spray bottle is being stored in establishment.
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.
Marked critical by Salt Lake County Health Department
Sanitizers-Criteria
The department's words
4.7.8* Sanitizers-Criteria
Unapproved chemical sanitizers is being used in the establishment.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 13, 2025Routine inspection6 points
1 violation listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 23, 2024Routine inspection1 point
1 violation listed, 0 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 3, 2022Routine inspection4 points
4 violations listed, 0 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 Your Healthy Place, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cold food above 41°F Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
Call Your Healthy Place
Ask for the manager. Your Healthy Place 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.
Do you work at or run Your Healthy Place?
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: Juice/Smoothies
- Inspection type
- Routine inspection
- Result
- 27 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.