Restaurant inspections

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The Colorado Department of Health and Environment (CDPHE) publishes inspection reports for restaurants, fast food operations, delis, markets, cafeterias, convenience stores and other types of retail food establishments we or our delegated county partners have inspected.

Counties

If you want to view inspection results for a restaurant in a Colorado county that does not share specific inspection reports with CDPHE, please contact the local public health agency for that area.
 
Many factors enter into your choice of where to eat: atmosphere, price, type of food and its flavor, as well as service. One factor that is difficult for the public to assess is the attention paid to food safety in the preparation of the meal. Food safety is particularly important if you are in poor health or on immune-suppressing medications. Our mission is to protect the health of all food service customers. On any given day, any retail food establishment could have a failure in food safety practices that could lead to foodborne illness, no matter what kind of inspection results or ratings it may have received.
 
Inspection Reports are only a snapshot of the day and time of the inspection. Consumers should be aware of critical food safety issues described on this site in order to further assist in making dining decisions. Reviewing an inspection report only, without some background knowledge of the typical violations and their relevant risk, however, may still lead you to come to the wrong conclusion regarding what is safe and what is unsafe. We ask you take a few minutes to familiarize yourself with the inspection process and violation types before proceeding to the inspection reports.

  View restaurant inspection results

Core item means a provision in this Code that is not designated as a priority item or a priority foundation and usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.

Priority foundation item means a provision in this Code whose application supports, facilitates or enables one or more priority items. Priority foundation item includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling.

Priority item means a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard and includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing.

Pass means the establishment meets fundamental food safety standards. The establishment could have some priority, priority foundation or core violations. Some or all violations were corrected during inspection. The risk index range is 0-49 total points.

Re-Inspection Required means that violations were found to exceed fundamental food safety standards. Corrections may have been made but the rating requires a re-inspection to ensure basic food safety standards are met. The establishment has a higher level of risk with several priority, priority foundation or core violations. The risk index range is 50-109 total points.

Closed means that significant unsanitary conditions or other imminent health hazards were found. The establishment has multiple priority, priority foundation or core violations representing high risk. Facility must cease operations until conditions and violations are corrected. Facility must receive prior approval by the health authority before reinitiating operations. The risk index range is 110 total points or higher.

Restaurants are normally scheduled for one to three inspections per year, depending on the complexity of the menu, how much food is made from raw products, how much food is made in advance rather than cooked-to-order, whether there has been a suspected or confirmed food-borne illness outbreak or enforcement action, and if the restaurant serves a highly susceptible population.

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