Loveland Restaurant and Butcher Shop Cited for Outdoor Cooking Violations, Requires Re-Inspection
Carnicería y Restaurante Muñoz, a Mexican restaurant and butcher shop at 1350 E Eisenhower Blvd in Loveland, received a failing health inspection score on November 13, requiring re-inspection before continuing full operations.
Health inspectors documented multiple critical violations at the establishment, which has operated in Loveland since 2006, according to Names and Numbers business directory. The facility scored 60 points on the inspection, placing it in the "Re-Inspection Required" category that indicates food safety violations must be corrected and verified before the business meets basic health standards.
The most significant violation involved unapproved outdoor food preparation areas. Inspectors found regularly used fryers, stoves and grills operating on bare dirt behind the building within 20 feet of the structure and under trees. Health officials ordered the business to discontinue outdoor frying entirely and limit any grilling to approved areas in the parking lot with fire department authorization.
"Food handling shall only be done on areas that are smooth, durable, and easily cleanable to ensure adequate cleaning of food handling areas," the inspection report states. The outdoor cooking setup lacked proper sanitation infrastructure, including the absence of required handwashing sinks near food preparation zones.
Health inspectors also identified cross-contamination risks inside the facility. Raw eggs and employee personal foods were stored above fresh cilantro and other ready-to-eat items in refrigerators, violating food safety protocols designed to prevent bacterial contamination. Raw animal products must be stored separately and below produce and prepared foods to eliminate cross-contamination hazards.
Temperature control violations posed additional foodborne illness risks. Inspectors found multiple packages of salsa, beans, cooked chicken, crema and other perishable foods without proper date marking to track freshness and prevent exposure to Listeria monocytogenes bacteria. Ready-to-eat refrigerated foods must be clearly marked with preparation dates and consumed or discarded within seven days.
The establishment also lacked a certified food protection manager on staff, a requirement for businesses with food preparation and service operations. State regulations require at least one supervisory employee with management authority to hold current food safety certification.
Additional violations included severely molded cucumbers and peppers in the produce refrigerator, inadequate chlorine levels in the dishwashing sanitizer, and incomplete food labeling on packaged products. Inspectors noted excessive outdoor storage of boxes, unused equipment and other materials under building eaves, creating potential pest harborage conditions.
The business, which operates as both a traditional Mexican restaurant and carnicería specializing in fresh and marinated meats, must address all violations and pass a follow-up inspection before resuming normal operations. Health officials discussed Spanish-language food safety training options with the owner during the inspection.
The facility's inspection score of 60 points falls within the 50-109 range that indicates elevated food safety risks requiring corrective action and verification through re-inspection.
Larimer County health inspectors conduct routine evaluations of food service establishments to protect public health and ensure compliance with food safety standards. Inspection reports represent conditions observed on the specific date of the visit.