Food Safety Inspection and Enforcement Information

Welcome to our Web site. Here you’ll find inspection reports and enforcement histories for restaurants, delicatessens, cafeterias, convenience stores and other types of retail food establishments inspected by the Public Health Inspection Division of the Department of Environmental Health.

This information is made available to help you to consider where to dine in Denver. This information has always been available to the public, but until now has not been convenient to review. You can view inspection and enforcement information beginning with inspection activity as of June 1, 2000. History prior to June 1, 2000 cannot be shown on the site due to improvements made to the inspection form and the database, effective June 1. Eventually a complete three-year history will be available on this Web site.

You should bear in mind that any inspection report is a “snapshot” of the day and time of the inspection. On any given day, a restaurant could have more or fewer violations than noted here. 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.

INSPECTION PROCESS

  • Inspection Frequency: Restaurant inspections are normally conducted one, two or three times per year, depending on the complexity of the menu and number of meals served at the restaurant. Risk of food-borne illness can increase with the number of times that a food product is handled during preparation. (For example: restaurants that handle food more frequently are inspected more frequently than a convenience store that serves mostly pre-packaged foods.)
  • Violations (Two types of violations may be cited):
    • Type 1 Violations: Violations which may not necessarily cause, but are likely to cause food-borne illness. Examples of Type 1 violations include poor temperature control of food; improper cooking, cooling, refrigeration or reheating temperatures. Such problems can create environments that cause bacteria to grow and thrive, which puts the consumer at risk for food-borne illness.
    • Type 2 Violations: Violations not directly related to the cause of food-borne illness, but if uncorrected, could impede the operation of the restaurant. The likelihood of food-borne illness in these cases is very low. Type 2 violations, if left uncorrected, could lead to Type 1 violations. Examples of Type 2 violations include a lack of facility cleanliness and maintenance or improper cleaning of equipment and utensils.
  • Types of Inspections
    • Regular or Full Inspection: This is a scheduled inspection, unannounced to the restaurant. An inspector will conduct a complete inspection covering all items on the inspection form for compliance.
    • Limited Inspection: This is a follow-up inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the regular or full inspection.

ENFORCEMENT ACTIONS

The division imposes the following types of enforcement actions:

  • Closure for imminent health hazard: A directive is given to cease and desist using unsafe portions of the facility or the entire facility to ensure public health.Grounds for closure due to imminent public health risks may include but are not limited to:
    No hot water
    Sewage problems
    No utilities
    Fire
    Pest infestation
    Contaminated food
    Food-borne illness outbreak
    Extreme uncleanliness
    Inadequate refrigeration

     

  • Closure for Cleaning: Restaurant is closed until a reinspection is made to assure that maintenance or repairs have been made. There is no imminent health hazard.
  • Civil Penalty: The department is authorized to levy civil penalties of up to $2,000 for a violation of an order to correct Type 1 and Type 2 violations.
  • Summons: An order to appear in court for alleged violations of failure to comply with applicable laws .
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