Two Larimer County restaurants require re-inspection after Sept. 6-12 checks

Larimer County's Department of Health and Environment recorded 26 retail food inspections from Sept. 6-12, 2026. Twenty-four establishments passed, two received a Re-Inspection Required grade and none were closed.

The department scores inspections by adding points for what inspectors find, so a lower score is better. Pass is 0-49 points, Re-Inspection Required is 50-109 points and requires another inspection, and Closure is 110 points or more and requires the establishment to stop operating until corrections are approved.

Required a re-inspection

Three Dragon Thai, Fort Collins, was inspected Sept. 9 and scored 99, Re-Inspection Required. According to the department's record, inspectors found problems involving handwashing, bare-hand contact with ready-to-eat food, cold holding, cooling, date marking, food-contact surfaces, sanitizer levels, thawing, food storage, in-use utensils, restroom doors and facility maintenance. The record also noted spoiled raw fish, improperly stored food, sushi rice without required variance documentation and a missing raw-food consumer advisory. Several items were corrected during the inspection, including the bare-hand contact, spoiled fish, cold-holding, date-marking, sanitizer, cooling, thawing and utensil issues. The handwashing-sink, sushi-rice documentation, consumer-advisory and facility issues were not marked as corrected. The department requires a re-inspection.

CONSUELOS EXPRESS, Fort Collins, was inspected Sept. 10 and scored 82, Re-Inspection Required. The record said the restaurant did not have a Certified Food Protection Manager, was unable to verify documentation that employees had been informed of their responsibility to report illness to management, and had issues involving handwashing, raw beef stored above ready-to-eat produce, cleaning and sanitizing, hot and cold holding, cooling, allergen information, food labeling and food stored on the floor. Seven pans of green chili that had been cold-held for more than 24 hours were discarded during the inspection. Several other issues were corrected during the inspection, including relocating raw beef, remaking sanitizer, reheating chili, moving or discarding food that was out of temperature, changing cooling practices and elevating the horchata dispenser. The department requires a re-inspection.

Passed with a score of 40 or more

RAINBOW RESTAURANT, Fort Collins, was inspected Sept. 8 and scored 47, Pass. Inspectors noted that the restaurant could not verify that the manufacturer of its Soham Kombucha was on the state list of approved, registered manufacturers; found a dented pumpkin-puree can, which was removed from storage during the inspection; and said the in-house seitan slicer needed a wash-and-rinse step in addition to sanitizing. Cheeses, diced tomatoes and tofu were measured above the required 41-degree cold-holding temperature and were moved to ice baths or the walk-in cooler during the inspection. Packaged baked goods lacked required labeling.

LAS IV AMERICAS, Fort Collins, was inspected Sept. 9 and scored 41, Pass. Inspectors found a water pitcher stored in a handwashing sink, pasole and cooked tripe above the required cold-holding temperature, foods cooling in deep containers or sealed containers, flies throughout the facility, containers stored on top of uncovered ready-to-eat food, and employee products stored over consumer products. The pitcher was removed, the pasole and tripe were discarded, foods were moved or uncovered to improve cooling, a back door was closed, food containers were rearranged and employee products were moved during the inspection. The cooling and pest findings were repeats.

BIRDIES BURGERS AND BREWS, Loveland, was inspected Sept. 9 and scored 40, Pass. Inspectors found thawing ahi tuna stored over wrapped, precooked deli meat; debris on a deli-slicer blade; au jus sauce at 125 degrees in a hot-holding unit; and food in a make-table held at 42-44 degrees. The refrigerator storage was reorganized, the au jus was reheated and the refrigeration equipment was adjusted during the inspection. The slicer-cleaning issue was not marked as corrected.