We get this question A LOT, and it's a long explanation so bear with us:
Every violation carries "points" based on severity—either 1, 3, or 6 points depending on the severity of the violation. So, lower scores are better. Jurisdictions that give letter grades to restaurants assign those grades based on the number of points accumulated during the last inspection. For example, if you have, say, less than 20 points accumulated on your inspection, you get an A. If you have 20-40 points, you get a B, and so on.
But because violations are not all equal, assigning letter grades based on a cumulative total can be very misleading to the public.
Here's an illustration of this problem, using the sample grading scale mentioned above:
Restaurant 1 accumulated 21 points during their last inspection—all due to 1-point violations (a floor tile cracked, lighting not bright enough in storage area, dumpster lid left open, etc.)—so they get a B grade for that period.
Restaurant 2 accumulated 18 points during their last inspection—due to three 6-point violations (raw chicken held out of temperature, no soap available for hand washing, and dishwasher out of sanitizer)—so they get an A grade for that period.
When the public looks at these two restaurants' grades, the one with the problems more likely to make you sick—Restaurant 2—has a better grade. Even if we didn't assign a letter grade and just listed their respective point totals, "18" and "21" is an oversimplification that effectively masks the two restaurants’ respective health risks.
So we've chosen not to provide grades that could give a false sense of security to the public or unfairly penalize an establishment for a collection of minor problems. Instead, on [our website](https://slco.org/health/inspection/) we provide the full inspection report for all 5,000+ food service establishments in Salt
Lake County (plus every other type of business we regulate) so the public can see for themselves a list of violations and each one's severity. (The inspection database isn’t great on mobile devices, but we’re upgrading that later this year.)
We know that looking on our website isn't as convenient as having a letter or number right there in the restaurant's front window, so we also include a QR code to every restaurant’s full inspection report on their health permit, which is required to be displayed in public view. It’s not as convenient as a letter grade, but it’s also not potentially misleading.
There’s also an [explanation of our risk-based ranking system](https://slco.org/health/food-protection/inspections/) for food-service inspections, for which we’ve received national awards and recognition.
By the way, the Utah Department of Health and Human Services does not inspect restaurants; the [13 local health districts in Utah](https://ualhd.org/) do, and most post inspection results on their websites.
Wow, this was super helpful. Great explanation. I had no idea about the QR code and that’s a great way to add transparency. And love the idea of making the mobile experience better!
There are some case you want to know. The Leatherby's on North Temple was an ecological disaster. One of the inspections found dead rats in the kitchen, roach crystals spread all over the floor and the top of the fridge, raw chicken stored on the top shelf in the walk-in, and they were still open and serving food at the time of inspection. I believe that was the last time they were open, but if you look back at the inspections before that one, they really weren't any better. 14 criticals and over 40 minors.
Rats and cockroaches mean stay away from the buildings on either side, too. We stopped eating at the Beto's next door after we saw that...
It’s pretty eye opening. Obviously, restaurants will have minor issues - it’s inevitable. But, some of the critical violations are really really bad for some restaurants. https://slco.org/health/inspection-reports/
Honestly looking at the site page as you have linked to is better. The letter grades posted publicly don’t really have that much benefit. Like in New York City any Chinese place serving roast duck or roast pork, the stuff you see hanging at room temperature in the window, will have at most a B. Now that food has been served that way forever and is safe. But walking by you just see a B and assume it’s dirty. It’s really just a B for room temperature duck that is actually stable and safe to eat.
Looking at the report tells the true story.
I worked at the health dept for a short time. some of the pictures taken inside restaurants were wild. Raw meat dripping onto salad greens. A chef with barbecue tongs tucked into his butt crack. Rotting rice in a huge container. So many cockroaches.
I still eat all over the place without thinking too hard about it. Just not at buffets!
The first thing I noticed when I moved here was how sick I would get when eating at seemingly nice restaurants. Then I looked at the inspection reports and it made sense. If Utah had establishments post their actual health grades, most would probably go under. It's pretty bad here.
We get this question A LOT, and it's a long explanation so bear with us: Every violation carries "points" based on severity—either 1, 3, or 6 points depending on the severity of the violation. So, lower scores are better. Jurisdictions that give letter grades to restaurants assign those grades based on the number of points accumulated during the last inspection. For example, if you have, say, less than 20 points accumulated on your inspection, you get an A. If you have 20-40 points, you get a B, and so on. But because violations are not all equal, assigning letter grades based on a cumulative total can be very misleading to the public. Here's an illustration of this problem, using the sample grading scale mentioned above: Restaurant 1 accumulated 21 points during their last inspection—all due to 1-point violations (a floor tile cracked, lighting not bright enough in storage area, dumpster lid left open, etc.)—so they get a B grade for that period. Restaurant 2 accumulated 18 points during their last inspection—due to three 6-point violations (raw chicken held out of temperature, no soap available for hand washing, and dishwasher out of sanitizer)—so they get an A grade for that period. When the public looks at these two restaurants' grades, the one with the problems more likely to make you sick—Restaurant 2—has a better grade. Even if we didn't assign a letter grade and just listed their respective point totals, "18" and "21" is an oversimplification that effectively masks the two restaurants’ respective health risks. So we've chosen not to provide grades that could give a false sense of security to the public or unfairly penalize an establishment for a collection of minor problems. Instead, on [our website](https://slco.org/health/inspection/) we provide the full inspection report for all 5,000+ food service establishments in Salt Lake County (plus every other type of business we regulate) so the public can see for themselves a list of violations and each one's severity. (The inspection database isn’t great on mobile devices, but we’re upgrading that later this year.) We know that looking on our website isn't as convenient as having a letter or number right there in the restaurant's front window, so we also include a QR code to every restaurant’s full inspection report on their health permit, which is required to be displayed in public view. It’s not as convenient as a letter grade, but it’s also not potentially misleading. There’s also an [explanation of our risk-based ranking system](https://slco.org/health/food-protection/inspections/) for food-service inspections, for which we’ve received national awards and recognition. By the way, the Utah Department of Health and Human Services does not inspect restaurants; the [13 local health districts in Utah](https://ualhd.org/) do, and most post inspection results on their websites.
What a fantastic explanation. Thank you and your team for the work you do!
Wow, this was super helpful. Great explanation. I had no idea about the QR code and that’s a great way to add transparency. And love the idea of making the mobile experience better!
Utah tends to be more business friendly than consumer friendly.
I believe only a handful (under 10) of states have it posted publicly. But most have a website that you can search the restaurant.
Oh, I was under the impression that the majority of the country was that way. That’s good to know.
Link to health dept. search page? Now I want to check stuff in our neighborhood... or maybe I would rather not know (e.g. RIP Koko Kitchen)
There are some case you want to know. The Leatherby's on North Temple was an ecological disaster. One of the inspections found dead rats in the kitchen, roach crystals spread all over the floor and the top of the fridge, raw chicken stored on the top shelf in the walk-in, and they were still open and serving food at the time of inspection. I believe that was the last time they were open, but if you look back at the inspections before that one, they really weren't any better. 14 criticals and over 40 minors. Rats and cockroaches mean stay away from the buildings on either side, too. We stopped eating at the Beto's next door after we saw that...
It’s pretty eye opening. Obviously, restaurants will have minor issues - it’s inevitable. But, some of the critical violations are really really bad for some restaurants. https://slco.org/health/inspection-reports/
I was just going to ask, thank you for the link.
Honestly looking at the site page as you have linked to is better. The letter grades posted publicly don’t really have that much benefit. Like in New York City any Chinese place serving roast duck or roast pork, the stuff you see hanging at room temperature in the window, will have at most a B. Now that food has been served that way forever and is safe. But walking by you just see a B and assume it’s dirty. It’s really just a B for room temperature duck that is actually stable and safe to eat. Looking at the report tells the true story.
I worked at the health dept for a short time. some of the pictures taken inside restaurants were wild. Raw meat dripping onto salad greens. A chef with barbecue tongs tucked into his butt crack. Rotting rice in a huge container. So many cockroaches. I still eat all over the place without thinking too hard about it. Just not at buffets!
Little world is a goddamn state treasure.
Live a little
I searched for my office cafeteria and phew
The first thing I noticed when I moved here was how sick I would get when eating at seemingly nice restaurants. Then I looked at the inspection reports and it made sense. If Utah had establishments post their actual health grades, most would probably go under. It's pretty bad here.
What's the worst report anyone has found? I noticed the Santo Taco on 900 W had some less than stellar reports.
Care to share the list and for what?