SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Basil Bowl last inspected?
The most recent inspection on record was on Jun 22, 2026. The result listed by Boulder County Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Sep 3, 2025 to Jun 22, 2026.
Has Basil Bowl ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Sep 3, 2025.
The Full Inspection History
2 inspections
Routine
Jun 22, 2026
Pass
2 recorded violations
notedCode —Food temperature
Official Wording
3-501.16 Cold Hold - observed time/temperature control foods such as cooked rice and noodles at 57F from the previous day. Owner discarded the food Time/temperature control for food safety shall be held at 41F or below at all times during cold holding. Talked to manager and Chef about different ways to ensure time/temperature control foods are kept at 41F or below at all times during cold holding.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-204.117 Dishwasher Dispensing Sanitizer. The dishwasher was out of sanitizer. Dishwasher must always dispense the proper amount of sanitizer. Staff immediately provided sanitizer to the dishwasher.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boulder County Public Health, Jun 22, 2026 · Original Source
Routine
Sep 3, 2025
Pass
2 recorded violations
notedCode —Food temperature
Official Wording
3-501.16 Cold Hold - observed time/temperature control foods such as cooked rice and noodles at 57F from the previous day. Owner discarded the food Time/temperature control for food safety shall be held at 41F or below at all times during cold holding. Talked to manager and Chef about different ways to ensure time/temperature control foods are kept at 41F or below at all times during cold holding.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-204.117 Dishwasher Dispensing Sanitizer. The dishwasher was out of sanitizer. Dishwasher must always dispense the proper amount of sanitizer. Staff immediately provided sanitizer to the dishwasher.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.