Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name Cafe Rio Mexican Grill
Business Name Cafe Rio Mexican Grill
Address 610 S Colorado Blvd
Denver, CO 80246-1503
Phone 303-539-8266

Inspection Details
10/13/2021 Inspection, Routine
04/29/2019 Inspection, Routine
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf) Dented cans were stored among wholesome cans on the dry storage shelf. The cans were removed from the shelf and stored in an appropriate location.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) The gaskets on the reach-in refrigerator on the cook's line were torn. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The caulking on the three compartment was in poor repair.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) The ceiling above the three compartment sink was soiled with dust.
08/17/2018 Inspection, Critical Item
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: A twist top employee beverage was stored directly in the ice inside of the ice machine. Corrective Action: Beverage was removed from ice and was discussed with the manager.
03/09/2018 Inspection, Follow-Up
03/02/2018 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Employees did not wash their hands before donning a new pairs of gloves. Corrective action: follow up required.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cut tomatoes in the small cold top refrigerator to the right of the flat grill were above 41°F for more than four hours.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not readily available at the hand sink by the doors leading to the back area. Corrective action: employee replaced the paper towels.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle at the mop sink was unlabeled. Corrective action: follow up required.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: An spray bottle with oil on the front food preparation table was unlabeled.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Pans in the clean dish storage area were observed stacked wet.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Tongs hanging from the cook line were at head level.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: Caulking around the mop sink was in disrepair.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The ceiling above the burrito preparation line was soiled with debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light in the walk in refrigerator was non functioning.
09/15/2017 Inspection, Critical Item
05/10/2017 Inspection, Follow-Up
05/01/2017 Inspection, Routine
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Queso, shredded chicken, and beef were 120°F in the hot holding unit by the back kitchen entrance.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water was not provided at the dish area hand sink.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Door gaskets on the cook line reach-in refrigerators were ripped. The caulking behind the dish sprayer was soiled with mold.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light was not functioning in the walk-in refrigerator.
10/24/2016 Inspection, Critical Item
04/27/2016 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking behind the three compartment sink and sprayer was cracked and soiled with black mold.
04/17/2015 Inspection, Routine
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: A bottle of oil on the cook line was unlabeled.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket on the walk-in refrigerator was ripped and in poor repair.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: A leak was observed from the base of the preparation sink faucet.
11/12/2014 Inspection, Follow-Up
10/13/2014 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Two dented cans of peppers were stored with wholesome cans on the back kitchen can rack.
01d - Critical
Food Source: HACCP plan
Inspector Comments: Temperature records for items listed under the Hazard Analysis Critical Control Plan (HACCP) were not documented from 10-04-2014 to 10-13-2014. Several items listed under the HACCP plan were stored in the small reach in refrigerator located in the kitchen that is not equipped with a electronic system that continuously monitors time and temperature that is visually examined twice daily.
05/05/2014 Inspection, Follow-Up
04/16/2014 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Several employees located in the service area were observed changing gloves without first washing their hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Lemon syrup containers were stored in the front service area hand sink basin.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Black beans (120°F) and pinto beans (125°F) located in the front service area steam table were below 135°F.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket located on the reach in refrigerator below the hot holding box was torn. Tin foil was observed lining the grill catch pans.
10/30/2013 Inspection, Follow-Up
10/21/2013 Inspection, Critical Item
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed putting on gloves without washing hands when leaving the restroom.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Lettuce (46°F-48°F) and cheese (46°F) stored in the cold top refrigerator on the service line were above 41°F.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: No hot hot water was provided at the hand sink and the mop sink located in the ware washing area.
05/03/2013 Inspection, Follow-Up
04/25/2013 Inspection, Routine
10/16/2012 Inspection, Follow-Up
10/09/2012 Inspection, Critical Item
08/01/2012 Inspection, Follow-Up
07/25/2012 Inspection, Critical Item
04/16/2012 Inspection, Follow-Up
04/05/2012 Inspection, Follow-Up
04/04/2012 Inspection, Routine
01/25/2012 Inspection, Follow-Up
01/20/2012 Inspection, Follow-Up
01/10/2012 Inspection, Routine
10/12/2011 Inspection, Critical Item
08/02/2011 Inspection, Follow-Up
07/25/2011 Inspection, Follow-Up
07/14/2011 Inspection, Follow-Up
07/14/2011 Inspection, Critical Item
06/29/2011 Inspection, Follow-Up
05/23/2011 Inspection, Follow-Up
05/13/2011 Inspection, Follow-Up
04/15/2011 Inspection, Follow-Up
04/08/2011 Inspection, Follow-Up
03/28/2011 Inspection, Routine
05/06/2010 Inspection, Follow-Up
04/29/2010 Inspection, Follow-Up
04/26/2010 Inspection, Routine
01/27/2010 Inspection, First Operational

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

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