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Restaurant Inspections

Our mission is to protect the health of all food service customers. The internet offers an opportunity to share information that may assist you in being a well-informed food service consumer.

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.* So we ask you take a few minutes to familiarize yourself with the inspection process and violation types before proceeding to the inspection reports.

Inspection Frequency

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.

Violations

  • Priority item means a provision in this code whose application contributes directly to the elimination, prevention, or reduction to an acceptable level, as well as hazards associated with foodborne illness or injury, and is used when 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, or handwashing.
  • 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.
  • Core item means a provision in this code that is not designated as a priority item or a priority foundation item and usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.  

*Keep in mind any inspection report is a "snapshot" of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long-term cleanliness of an establishment. Also, at the time of the inspection, violations are recorded but are often corrected on the spot prior to the inspector leaving the establishment.

Hints for a Successful Search
  • If you can only remember part of the establishment’s name, try entering the first few letters. Entering part of a name will return all establishments that have names beginning with those letters.
  • You also can select a city name together with establishment name.

Restaurants and other retail food establishments are graded/scored using a risk index system. With a risk index system, as when playing golf, the lower the final number, the better. Violations are more heavily weighted when they pose a greater risk to the safe preparation of food. For example, not cooking chicken to the required temperature (violation 3d, which has a value of 20) would pose a greater risk to a consumer's health than a kitchen floor in disrepair (violation 14c, which has a value of 1).

A: Excellent - At the time of inspection, the establishment had no serious critical violations associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20. Some secondary critical and non-critical items may be in violation. The risk index range is 0-19.

B: Good - At the time of inspection, the establishment could have one serious critical violation associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20; or the establishment could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 20-39.

C: Fair - At the time of inspection, the establishment could have three serious critical violations associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20; or the establishment could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 40-69.

D: Marginal - At the time of inspection, the establishment could have four serious critical violations associated with cooling, reheating, cooking, refrigeration and hot-holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20; or the establishment could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 70-99.

F: Unacceptable - At the time of inspection the establishment could have more than five serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross-contamination between raw animal foods and ready-to-eat foods, employee hygiene, and other items with risk index values of 20; and/or the establishment could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. If an imminent public health hazard is present, immediate corrective action and/or closure of the establishment will be required. The risk index range is 100 and above.

Online Restaurant Inspections

CONTACT INFORMATION

Environmental Health Services

1555 North 17th Avenue
Greeley, CO 80631
Monday - Friday 8:00 a.m. - 5:00 p.m.
Phone: (970) 304-6415
Fax: (970) 304-6411