| Address | 165 S WEST TEMPLE ST, SALT LAKE CITY, UT 84101 |
| Type | Restaurants: plated |
| Last Rank | 1% |
| First Seen | Thu, 14 Dec 2023 14:32:24 -0700 |
| Last Seen | Tue, 17 Mar 2026 23:42:14 -0600 |
| Phone Number | (801) 322-2421 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.1* | In the 2nd level bar the piece of shelving with a plastic liner supported by a block of wood is not durable and NSF. | true | 1 | false | Characteristics - Multi-use* | |
| 4.4.61 | Non-portable equipment (Type 1 Hood in prep kitchen) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.62 | Chemicals beneath the warewashing area on the 2nd level are not installed at least 6 inches above the floor to facilitate cleaning. A stainless steel prep table in a small prep room on the 2nd level is not elevated 6 inches to facilitate cleaning. Cabinetry in the hallway for paperwork is not elevated 6 inches to facilitate cleaning and inspection for signs of pests. | false | 3 | false | Fixed Equipment-Elevation or Sealing | |
| 4.4.63 | Wood shelves/cabinetry in the main level sushi bar are damaged; no longer smooth, easily cleanable, and non-absorbent. There are gaps around grill surfaces in the dining area that are allowing debris to accumulate. | false | 2 | false | Good Repair and Proper Adjustment | |
| 4.5.30 | The 3-compartment sink faucet is leaking. The faucet is leaking on the hand sink. A water supply line is leaking at the pre-rinse faucet on the 2nd level in the warewashing area. | false | 3 | false | System Maintained in Good Repair Non-critical | |
| 4.6.1 | There is a large void into the wall where the doorway was cut open in the 2nd level between the hall and the warewashing room. Ceiling tiles in the prep kitchen that replaced damaged tile are not durable and easily cleanable (thin plastic). There are holes in wall around utility lines in the cabinetry in the main level sushi bar. | false | 3 | false | Surface Characteristics-Indoor Areas | |
| 4.6.26 | Hand washing aids are provided above the food prep sink in the prep kitchen. | false | 1 | false | Handwashing Aids and Devices-Use Restrictions | |
| 4.6.31 | Light intensity in the server station on the main level, the main level bar, and 2nd level bar at food preparation surfaces is less than 50 foot candles. | false | 1 | false | Lighting-Intensity | |
| 4.6.4 | Utility lines are not installed above the floor to facilitate cleaning: copper pipes in the wall near where food carts are staged in the 2nd level, and near the entrance to the small bar on the 2nd level. | false | 1 | false | Floors, Walls, and Ceilings-Utility Lines | |
| 4.6.40 | Various walls are damaged throughout the facility: FRP is loose/bowed/broken, there are multiple holes around utility lines, holes from damage/impact, and holes where wallboard has deteriorated behind wall paneling where the paneling meets the top of the tile coving. Wall corner guards are missing and damaged throughout. Tile coving has separated from the stainless steel wall behind the cookline in the prep room. Ceiling tile are damaged in the prep kitchen and the warewash room on the 2nd level. Areas of the floor are missing grout on both levels. The wooden wrap around the hand sink in the server station west of the sushi bar has uncleanable gaps that allow debris to accumulate beneath the sink. Coving is missing in various areas. There are holes in the wall around the desk station with paperwork in the hall on the 2nd level. The ceiling grid is damaged and rusted in the prep kitchen. There is a large hole into the wall inside the cabinet of the pedestal style sink in a small prep ro... | false | 12 | false | Repairing-Physical Facilities | |
| 4.6.41 | Walls, ceiling, exposed pipes, and exterior surfaces of the Type 1 Hood in the prep kitchen are heavily soiled with grease. Surfaces of the grills in the dining room are dirty. The banister on the staircase is dirty (sticky). The floor is dirty beneath the pedestal style hand sink in the server station west of the main bar. | false | 4 | false | Cleaning-Frequency and Restrictions | |
| 4.6.50** | Harborage conditions for pests have not been eliminated: holes in walls, standing water in grout lines, FRP that is no longer secured to wallboard, uncleanable and uninspectable gaps around equipment with grease and debris. | true | 1 | false | Controlling Pests** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.2 | The permit holder did not immediately discontinue operations and notify the health department of an imminent health hazard of broken pipes leaking into the prep kitchen. The permit holder has not replaced facilities and equipment when directed by the health department and when facilities and equipment no longer comply with health regulation #5. | false | 2 | false | Responsibilities of the Permit Holder | |
| 4.2.12* | An employee did not wash hands before putting on gloves and prepping food. | true | 1 | false | When to Wash-Hands and Arms* | |
| 4.2.2** | The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. | true | 1 | false | Demonstration of Knowledge** | |
| 4.2.4** | The person in charge is not ensuring that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. | true | 1 | false | Person in Charge- Duties** | |
| 4.3.31 | Rice scoops are stored in standing water. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.4.11 | Cabinetry is not smooth, easily cleanable and non-absorbent. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.5.23* | A handwashing sink is not conveniently located in food preparation areas. (Basement) | true | 1 | false | Handwashing Sinks-Location* | |
| 4.5.30 | The faucet is leaking on the hand sink. Water supply pipe is leaking beneath the pre-rinse faucet in the dish wash area. The faucet is leaking on the food preparation sink. | false | 3 | false | System Maintained in Good Repair Non-critical | |
| 4.5.30* | The hand sink is not functioning in the prep kitchen. A water pipe has burst in the ceiling and is actively leaking water into the kitchen and onto preparation surfaces. | true | 2 | false | System Maintained in Good Repair* | |
| 4.6.1 | There are various gaps in the wall around pipe penetrations. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. | false | 2 | false | Surface Characteristics-Indoor Areas | |
| 4.6.31 | There is insufficient light intensity in the bar. | false | 1 | false | Lighting-Intensity | |
| 4.6.40 | FRP corner guards are damaged or missing. Areas of the floor are missing grout. Various walls are damaged. Various ceiling surfaces are damaged. | false | 4 | false | Repairing-Physical Facilities | |
| 4.6.41 | Garbage is located under a handsink in the server station downstairs. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.5 | Not all floor/wall junctures are coved and sealed. (Around electrical panels) Tile coving is damaged or missing in various areas. | false | 2 | false | Floor and Wall Junctures-Coved and Enclosed or Sealed | |
| 7.4.4 (i) | Permit suspension due to a water pipe that has burst in the ceiling and is actively leaking water into the kitchen, on preparation surfaces, and on staff. | true | 1 | false | Immediate Compliance Order - Imminent Health Hazard |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.62 | Shelving is not installed at least 6 inches above the floor to facilitate cleaning in the pantry and the dishwashing area. | false | 1 | false | Fixed Equipment-Elevation or Sealing | |
| 4.4.63 | Sauce containers are damaged. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | Tepan grill is dirty. Sheet pans for soup are dirty. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.47* | The 2 compartment sink is not indirectly drained in the main kitchen. | true | 1 | false | Backflow Prevention* | |
| 4.6.40 | Pantry walls are damaged. Areas of the floor are missing grout in the dishwashing area. The wall panels are loose near the cookline. There are gaps around pipes in the wall in the main kitchen. | false | 4 | false | Repairing-Physical Facilities | |
| 4.6.41 | Floor are are dirty. The wall is dirty beneath the dish machine. | false | 2 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 0.4 | Cleaning education provided. | false | 1 | false | Cleaning Education Provided | |
| 4.1.3 | 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.) | false | 1 | false | Food Handler Training | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.11 | Handles on the onion soup canisters are not easily cleanable. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.13 | A refrigerator that is intended for packaged/bottled products is being used to hold potentially hazardous foods. | false | 1 | false | Equipment and Utensils - Design and Construction | |
| 4.4.15** | There are several cracked food containers. | true | 1 | false | Food Contact Surfaces** | |
| 4.4.63 | Service panels are missing on several pieces of equipment. Service taking place at time of the inspection. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.85 | Exterior surfaces of food containers are dirty. Reach-in cooler gaskets are dirty. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.25** | There is no hand drying provision at the hand sink. Sushi bar. | true | 1 | false | Hand Drying Provision** | |
| 4.6.40 | Various walls are damaged. Various floor surfaces are damaged. | false | 2 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty in various areas. Walls are dirty in various areas. | false | 2 | false | Cleaning-Frequency and Restrictions | |
| 4.6.52 | Maintenance tools are stored on top of food containers. | false | 1 | false | Storing Maintenance Tools |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.23* | Raw chicken and beef are stored in the same container. Discarded. | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.4.63 | Cabinetry around a handsink is damaged. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82 | Venthood filters are dirty. | false | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical) | |
| 4.4.82* | The interior of the ice machine is unclean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Exterior surfaces of cooking equipment are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.13 | A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. | false | 1 | false | Approved System and Cleanable Fixtures (Non-critical) | |
| 4.6.40 | Areas of the floor are missing grout. Various walls are damaged. | false | 2 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty in various areas. | false | 1 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.53 | Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. | false | 1 | false | Drainboards | |
| 4.5.26** | A strainer is being stored in a handwashing sink. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.40 | Various walls are damaged (upstairs storage room, near upstairs dishwasher, missing electrical receptacle near rice cooker). | false | 3 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | true | 1 | true | Eating, Drinking, or Using Tobacco** | |
| 4.4.82* | The interior of the ice machine is unclean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.63 | Wood shelves are damaged; no longer smooth, easily cleanable, and non-abosrbent. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | The interior of the ice machine is unclean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | The ceiling in the walk-in coolers are dusty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.40 | Areas of the floor are missing grout. | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.64* | Reduced oxygen packaged/vacuum sealed pre-portioned fish fillets were thawed under refrigeration while still sealed in the original packaging. | true | 1 | false | Reduced Oxygen Packaging - Critical 1 | |
| 4.4.11 | Cabinetry is not smooth, easily cleanable and non-absorbent. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.61 | The 3-compartment sink is not sealed to the adjacent wall. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.6.40 | Areas of the floor are missing or have low grout. | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.3 | 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.) | 1 | false | 1 | false | Food Handler Training |
| 4.3.23* | Cooked crab mixture is stored beneath raw salmon and tuna. | 6 | true | 1 | true | Packaged and Unpackaged Food - Separation, Packaging, Segregation* |
| 4.3.31 | Rice scoops are stored in standing water. | 1 | false | 1 | true | In-Use Utensils - Between-Use Storage. |
| 4.3.56 | Potentially hazardous food is thawing in standing water. | 1 | false | 1 | true | Thawing |
| 4.3.64* | Fish is thawing in sealed packages. | 6 | true | 1 | false | Reduced Oxygen Packaging - Critical 1 |
| 4.4.101 | Food equipment is not being air dried before being nested together. | 1 | false | 1 | true | Equipment and Utensils-Air-Drying Required |
| 4.4.105 | A splash guard is not installed on a sink next to where foods are being thawed in the prep kitchen (handsink). | 1 | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage |
| 4.4.11 | Cabinetry is not smooth, easily cleanable and non-absorbent in the lounge server station. | 1 | false | 1 | false | Nonfood-Contact Surfaces |
| 4.4.63 | A spray handle on the 3-compartment sink is repaired with elastics. | 1 | false | 1 | false | Good Repair and Proper Adjustment |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. | 1 | false | 1 | false | Cutting Surfaces |
| 4.4.85 | An electrical box is covered in food debris. The space covered by wood slats in between the customer grill areas is unclean. | 1 | false | 2 | false | Nonfood-Contact Surfaces-Cleaning |
| 4.6.40 | Areas of the floor are missing or have low grout. Various ceiling surfaces are damaged. Various walls are damaged. | 1 | false | 3 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.4 (ii) | The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) | 1 | false | 1 | false | Food Safety Manager Registration |
| 4.3.31 | Utensils are stored in ice water. | 1 | false | 1 | false | In-Use Utensils - Between-Use Storage. |
| 4.3.62* | Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. | 6 | true | 1 | false | Time as a Public Health Control.* |
| 4.4.11 | Non-food contact surfaces of equipment are made of unsealed wood. | 1 | false | 1 | false | Nonfood-Contact Surfaces |
| 4.4.61 | The 3-compartment sink is not sealed to the adjacent wall. | 1 | false | 1 | false | Fixed Equipment-Spacing or Sealing |
| 4.4.82* | The interior of the ice machine is unclean. | 6 | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.4.85 | Shelving in the sushi area are unclean. Shelving in the warewash area is unclean. | 1 | false | 2 | false | Nonfood-Contact Surfaces-Cleaning |
| 4.5.30 | The drain pipe is leaking beneath the 3-compartment sink.. The faucet is leaking on the hand sink. | 1 | false | 2 | false | System Maintained in Good Repair Non-critical |
| 4.6.40 | Areas of the floor are missing grout. Various walls are damaged. | 1 | false | 2 | false | Repairing-Physical Facilities |
| 4.6.41 | Walls are dirty in various areas. | 1 | false | 1 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.4 (ii) | The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) | 1 | false | 1 | false | Food Safety Manager Registration |
| 4.3.23* | Raw shrimp is stored beneath raw beef. | 6 | true | 1 | true | Packaged and Unpackaged Food - Separation, Packaging, Segregation* |
| 4.3.24 | Food containers are not labeled with the common name of the food. | 1 | false | 1 | false | Food Storage Containers - Identified with Common Name of Food. |
| 4.3.58** | Potentially hazardous food is being cooled in covered containers (bags). | 3 | true | 1 | true | Cooling Methods.** |
| 4.3.62* | Written procedures for using time as a public health control are not available. | 6 | true | 1 | false | Time as a Public Health Control.* |
| 4.4.54 | The ventilation system above the grill tables is not adequate to prevent accumulation of grease and steam on ventilation ducts on the interior of the ceiling behind a slatted wood grate. | 1 | false | 1 | false | Ventilation Hood Systems-Adequacy |
| 4.4.61 | The hand sinks are not sealed to the adjacent wall. Gaps around a prep sink in the sushi area are not sealed. | 1 | false | 2 | false | Fixed Equipment-Spacing or Sealing |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | 1 | false | 1 | false | Good Repair and Proper Adjustment |
| 4.4.82* | Interior surfaces of the ventilation hood are unclean on some of the grill tables. | 6 | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.4.85 | The grill tables have unclean covers on the ceiling between ventilation systems. Exterior surfaces of cooking equipment are dirty on the grill tables. | 1 | false | 2 | false | Nonfood-Contact Surfaces-Cleaning |
| 4.5.30 | The faucet is leaking on the hand sink. A compartment is leaking beneath the 3-compartment sink due to a missing seal. | 1 | false | 2 | false | System Maintained in Good Repair Non-critical |
| 4.6.1 | Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. | 1 | false | 1 | false | Surface Characteristics-Indoor Areas |
| 4.6.11 | Not all lights are shielded or shatterproof in the upstairs bar area. | 1 | false | 1 | false | Light Bulbs-Protective Shielding |
| 4.6.15 | An exterior door is not tight fitting. | 1 | false | 1 | false | Outer Openings-Protected |
| 4.6.25** | There is no hand drying provision at the hand sink. | 3 | true | 1 | true | Hand Drying Provision** |
| 4.6.40 | Various ceiling tiles are missing or damaged. Areas of the floor are missing or have low grout. Various walls are damaged. Cabinetry is damaged and is no longer smooth, durable and easily cleanable. | 1 | false | 4 | false | Repairing-Physical Facilities |
| 4.6.41 | The floor is dirty in various areas. The ceiling is dirty in various areas. | 1 | false | 2 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.23** | The upstairs kitchen does not have a thermometer. | 1 | false | 1 | false | Temperature Measuring Devices-Food** |
| 4.4.37** | Not all cold holding units have an ambient air thermomer. | 3 | true | 1 | false | Temperature Measuring Devices** |
| 4.4.82* | The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. | 6 | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.4.85 | The exterior of the ice machine is dusty/dirty. | 1 | false | 1 | false | Nonfood-Contact Surfaces-Cleaning |
| 4.6.26 | Paper towels are provided at the prep sink in the main kitchen. | 1 | false | 1 | false | Handwashing Aids and Devices-Use Restrictions |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | 6 | true | 1 | true | Working Containers-Common Name** |
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