Taco Bell

"How are literally all Denver Taco Bells exceptionally bad? Since the app finally allows you to log in again, I ordered here on S Broadway. It took 28 minutes (TWENTY-EIGHT MINUTES) to get my food and not a single other customer was inside until after I got my food. After 20 minutes I asked about my “mobile order for Stephen” and I was corrected that my name is pronounced “Stefan” (this is a common occurrence at all local Taco Bells, not just this one, it’s like a disrespectful joke at this point). The Gordita paper was wrapped in a way that all the cheese falls out when you open it, the burrito tortilla was poorly wrapped so it fell apart and the nacho cheese cup was closer to empty than full. Employees were rude. Bathroom is locked and they don’t give you the code, they have to escort you. In short, don’t come here if you have places to be."

"on purpose they gave me a different burrito than what I ordered a burrito that's been made properly in the morning. And a Quesadilla that's missing a small part . I was there Thursday night 2/1/2024"

"A great location! Unlike other locations I received a burrito that was actually full enough to take the shape of a burrito. The guy at the window and staff were genuinely kind. Goes such a long way toward the whole experience. My go-to when I'm craving some bell."

"Food is always cold, orders screwed up/forgotten items. Never put hot sauce with orders when I always ask for it. Today I ordered on DoorDash and they accepted my order, but my order was cancelled after 30 minutes because they were closed??? This was at 9am. I wish there was a better Taco Bell in my area. This one has always been bad."

"Every week I buy my lux box and today was the worst delivery they could have given me, they delivered the box 30 minutes late when they had never taken so long, so I should have said that they would give me the glass that comes with the box and additional without name and no napkin, everything was thrown away in a bad way, customers should not be to blame for a bad day in the kitchen or with the staff... and I don't do it so they can give me a box or money, simply as a cook and As a worker, these attitudes make us lose good clients"