Three Larimer County food establishments require re-inspection after Aug. 31-Sept. 6 checks

Larimer County’s Department of Health and Environment recorded 42 retail food inspections from Aug. 31 through Sept. 6, 2026. Thirty-nine establishments passed, three received a “Re-Inspection Required” grade and none were closed, according to the department’s inspection records.

The county assigns points for inspection findings, with lower scores indicating fewer points. Scores from 0 to 49 are a Pass, scores of 50 to 109 require re-inspection, and scores of 110 or more result in closure until corrections are approved.

Required a re-inspection

Marcuz Boba Tea Shop Filipino and International Restaurant, Fort Collins, inspected Aug. 31, scored 65, Re-Inspection Required. The department marked problems including a certified food protection manager not being on site during the inspection, missing handwashing signs, moldy palm flower vegetables, raw meat stored above cooked grain, food-contact equipment that was not properly sanitized and a dish machine with no sanitizer concentration. It also found improperly dated foods, chemicals and pest bait stored near food, food and equipment on floors, and unused equipment in the kitchen. The record says the listed items marked “corrected on site” were corrected during the inspection; the certified food protection manager and food-contact surface findings were repeats. The department requires a re-inspection.

LAS IV AMERICAS, Fort Collins, inspected Aug. 31, scored 63, Re-Inspection Required. Inspectors found raw eggs stored above ready-to-eat food, tamales and other foods held at improper temperatures, prepared foods without date markings, cooling food stacked in a way that restricted cooling, flies throughout the facility, food stored on floors or uncovered, leaking equipment and employee items stored near food and clean equipment. Eggs were moved, beans and rice were placed in ice baths, and tamales were discarded during the inspection. The department requires a re-inspection.

Slice House, Loveland, inspected Sept. 4, scored 55, Re-Inspection Required. Inspectors marked missing employee illness and bodily-fluid cleanup procedures, missed handwashing, inadequate time-control procedures for pizza and garlic mixtures, unlabeled chemical containers and sanitizer below the required concentration. The record says the written procedures, chemical labels and sanitizer were corrected during the inspection; the employee illness and bodily-fluid findings were repeats. Garlic-in-oil and garlic-butter mixtures held at room temperature were not being tracked with four-hour time controls, and some product was discarded. The department said a re-inspection would be performed within 10 business days.

Passed with a score of 40 or more

CAFÉ BLUEBIRD, Fort Collins, inspected Sept. 4, scored 47, Pass. The inspection found missed handwashing, bare-hand contact with strawberries, raw eggs stored above ready-to-eat foods, food-contact equipment cleaned only daily, tomatoes cooling with their lids tightly closed, chicken thawing at room temperature, wiping cloths stored on counters and a knife stored in sanitizer. The record says these issues were corrected during the inspection, including moving the chicken to refrigeration and placing wiping cloths in sanitizer.

Trickster, Fort Collins, inspected Sept. 2, scored 45, Pass. Inspectors found missed handwashing, an out-of-service handwashing sink, equipment being wiped down about every two hours instead of being washed, rinsed and sanitized at least every four hours, croissants held at room temperature for more than four hours without required written time-control procedures, and a walk-in freezer at 33 degrees. The croissants were discarded and cutting boards and utensils were washed, rinsed and sanitized during the inspection. The record says the hand sink and freezer had work orders for repair.

MOOT HOUSE, Fort Collins, inspected Sept. 3, scored 42, Pass. The inspection found an uncovered employee drink near food preparation, an obstructed hand sink, gloves used between raw pork and bread crumbs, food-contact equipment cleaned with a sanitizer cloth instead of being washed, rinsed and sanitized, and multiple foods held above 41 degrees. Some improperly held food was discarded, while other items were moved to refrigeration. Inspectors also found undated milk, food cooling in tightly packed containers, a scoop without a handle, an improper ice scoop and dust and debris on a hood. The record marks the hand-sink, glove-use, cooling, scoop and several other findings as corrected during the inspection.

MT. EVEREST CAFE - THE, Fort Collins, inspected Sept. 2, scored 42, Pass. Inspectors marked the absence of a certified food protection manager during the inspection, missing employee illness and bodily-fluid cleanup documentation, an obstructed hand sink, cut watermelon held at temperatures between 41 and 47 degrees, prepared foods without date markings, missing allergen information for unpackaged food and exposed concrete on the walk-in cooler floor. The hand sink was corrected during the inspection; the watermelon was to be placed deeper into the ice going forward. The certified-manager, employee-illness, bodily-fluid and date-marking findings were repeats where identified in the record.

Hokkaido Ramen House, Loveland, inspected Sept. 2, scored 40, Pass. Inspectors found that packaged dumplings were served at 112 degrees instead of being cooked according to the manufacturer’s instructions, and two tubs of chicken broth were cooling at 55 degrees after being cooked the night before. The dumplings were returned for additional cooking, and the broth was discarded during the inspection. The record also said food-safety training was still needed for proper cooling procedures.

TARGET 1178 - STARBUCKS, Loveland, inspected Sept. 2, scored 40, Pass. The inspection found missing handwashing signs, food-contact equipment and an ice machine requiring more frequent cleaning, improperly dated dairy products, single-use items stored on the floor and no device to test the dish machine’s final temperature. Signs were provided, milk was dated or discarded, and items were moved off the floor during the inspection. The record says the business needed to establish a four-hour cleaning schedule for food-contact equipment and obtain a testing device for the dish machine.