ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Brasserie Ten Ten last inspected?
The most recent inspection on record was on Jul 30, 2026. The result listed by Boulder County Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Sep 3, 2025 to Jul 30, 2026.
Has Brasserie Ten Ten ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 3, 2025.
The Full Inspection History
3 inspections
Re-Inspection
Jul 30, 2026
Pass
3 recorded violations
notedCode —Handwashing
Official Wording
Employee observed putting on food handling gloves without washing hands first. Advised employee on proper hand washing procedures. Employee properly washed hands at time of inspection.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
The large salad cooler was cold holding tcs foods(potentially hazardous foods) between 46*F and 56*F at time of inspection. Packaged deli meat (47-55*F)was disposed of at time of inspection because it was in the cooler for several days. The other food items in the cooler had been in the cooler for less than 4 hours and were moved to a working refrigerator at time of inspection. Other foods stored in the cooler (raw seafood) were stored in ice baths and were tested below 41*F.
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.
A large deep container of broth was observed cooling in the walk in refrigerator. The food had just been cooked and placed in the walk-in refrigerator steaming hot. Food must be cooled using approved cooling procedures. The food was moved to an ice bath at time of inspection and an ice wand was prepped to put in the broth when it was ready to move to the walk in refrigerator. Approved cooling methods must be used.
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.
Official record from Boulder County Public Health, Jul 30, 2026 · Original Source
Routine
Jul 15, 2026
Reinspection Required
8 recorded violations
notedCode —Handwashing
Official Wording
Employees were observed putting on food handling gloves without washing their hands first. Employees are required to follow proper hand washing procedures.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Bare hand contact on ready to eat salad. Employees are required to wear food handling gloves when handling ready to eat foods.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Employee observed filling a water pitcher in the front kitchen hand washing sink. Hand sinks are for hand washing only.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
The bar dish machine sanitizer was tested at 0 ppm. Must be maintained between 50-200 ppm.
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.
Fish batter with raw egg stored at room temperature and tested at 72*F. Fish batter had been for out for an unknown amount of time and was disposed of at time of inspection. Whipped butter sitting out at room temperature was tested at 75*F. Whipped butter must be held at 41*F or below. Food was moved to walk in for proper cold holding. Boiled eggs on the salad food prep cooler were tested at 50-72*F. Eggs were diposed of at time of inspection. Must be held at 41*F or below. sauteed onions on the cook line were tested at 68*F. Must be maintained at 41*F or below. Food was put in an ice bath at time of inspection for cold holding. Cooked potatoes and sliced deli meats were tested between at 51-74*F in the drawer refrigerator on the main food prep line. Foods must be maintained at 41*F. The deli meat was moved to the walk in refrigerator and the potatoes were disposed of.
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.
The facility has a HAACP plan for vacuum packaging and sous vide. No HACCP compliance records were being kept in accordance with the HACCP plan. In order to keep the HACCP plan proper records must be maintained according to the HACCP plan. Provide HACCP records.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Kitchen line employees observed using dry wiping clothes to hold hot pots and clean food contact surfaces. Sanitizer wiping cloths must be used to sanitize food contact stored in sanitizer
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, Jul 15, 2026 · Original Source
Routine
Sep 3, 2025
Reinspection Required
8 recorded violations
notedCode —Food temperature
Official Wording
Fish batter with raw egg stored at room temperature and tested at 72*F. Fish batter had been for out for an unknown amount of time and was disposed of at time of inspection. Whipped butter sitting out at room temperature was tested at 75*F. Whipped butter must be held at 41*F or below. Food was moved to walk in for proper cold holding. Boiled eggs on the salad food prep cooler were tested at 50-72*F. Eggs were diposed of at time of inspection. Must be held at 41*F or below. sauteed onions on the cook line were tested at 68*F. Must be maintained at 41*F or below. Food was put in an ice bath at time of inspection for cold holding. Cooked potatoes and sliced deli meats were tested between at 51-74*F in the drawer refrigerator on the main food prep line. Foods must be maintained at 41*F. The deli meat was moved to the walk in refrigerator and the potatoes were disposed of.
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.
Employees were observed putting on food handling gloves without washing their hands first. Employees are required to follow proper hand washing procedures.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Bare hand contact on ready to eat salad. Employees are required to wear food handling gloves when handling ready to eat foods.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Employee observed filling a water pitcher in the front kitchen hand washing sink. Hand sinks are for hand washing only.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
The bar dish machine sanitizer was tested at 0 ppm. Must be maintained between 50-200 ppm.
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.
The facility has a HAACP plan for vacuum packaging and sous vide. No HACCP compliance records were being kept in accordance with the HACCP plan. In order to keep the HACCP plan proper records must be maintained according to the HACCP plan. Provide HACCP records.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Kitchen line employees observed using dry wiping clothes to hold hot pots and clean food contact surfaces. Sanitizer wiping cloths must be used to sanitize food contact stored in sanitizer
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.