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 Red Robin Gourmet Burgers and Brews
Business Name Red Robin Gourmet Burgers and Brews
Address 2021 Prairie Center Pkwy
Brighton, CO 80601-7015
Phone 720-233-6380

Inspection Details
08/09/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: The temperature of hot water (87°F) at the exposition line hand sink and at the ice cream station hand sink was less than 100°F. Corrective action: The exposition line hand sink was fixed, and the facility was approved to either service or remove the ice cream station hand sink as it was redundant and adjacent to another hand sink.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: Ground beef (49-63°F) in the upper portion of the pizza cold-top refrigerator was not cooling from 135°F to 41°F within 6 hours. Corrective action: The facility rapidly cooled this food.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Buttermilk (59°F) in the fryers cold-top refrigerator and shredded cheese (44°F) in the pizza cold-top refrigerator were greater than 41°F. Corrective action: These foods were rapidly cooled by closing lids and using ice baths.
08/23/2021 Inspection, Routine
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-201.11 Separation-Storage (P) A chemical spray bottle was located over the basin of the handsink located adjacent to the beverage walk-in cooler. A chemical spray bottle was located over the basin of the handsink located adjacent to the left-side soda station. Corrective Action: The person in charge agreed to move the spray bottles. The inspector educated the person in charge to store chemicals in a segregated location.
03/31/2021 Inspection, Education
03/30/2020 Inspection, Education
11/14/2019 Inspection, Routine
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: An employee was observed cracking a raw shelled egg and then touching utensils and spice containers without first removing their gloves and washing their hands on the cook line. Corrective action: discussed proper hand washing procedures with the person in charge.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: A dented can of mandarin oranges was stored with wholesome cans in the back dry storage area. Corrective action: the person in charge removed the dented can of mandarin oranges and placed it into a morgue area to return for credit.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: A container of cooked mushrooms measured 127°F in the hot holding table located on the cook line. Corrective action: the person in charge chose to discard the cooked mushrooms.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: A container of shredded romaine lettuce measured between 44°F - 46°F in the cook line cold top refrigerator. A container of shredded lettuce measured 58°F in the cook line cold top refrigerator. Corrective action: both containers of shredded lettuce were placed into reach-in refrigerators to rapidly cool to 41°F.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: Multiple wiping cloth buckets were stored on the ground along the cook line.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: The caulking located at the right-side cook line hand sink was torn and in disrepair.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: Multiple holes were observed in the wall located above the three compartment ware washing sink.
11/08/2018 Inspection, Routine
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The caulking on the dish machine drainboards was cracked.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Ice accumulation was observed in the walk in freezer.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Holes were present in the walls located above the three compartment sink in the ware washing area and in the wall located next to the dish machine.
10/26/2017 Inspection, Routine
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gasket located on the center cook line reach in refrigerator was cracked.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The inside surface of the cook line microwave was soiled with food debris.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The caulking on the right cook line kitchen hand sink was cracked.
07/19/2017 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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