SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Casa Crobu @ Boulder Frm Mrkt (Special Event) last inspected?
The most recent inspection on record was on Jul 8, 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 Apr 2, 2026 to Jul 8, 2026.
Has Casa Crobu @ Boulder Frm Mrkt (Special Event) ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Apr 2, 2026.
The Full Inspection History
2 inspections
Routine
Jul 8, 2026
Pass
2 recorded violations
notedCode —Pests
Official Wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Ten packages of pesto were observed in bags with minimal ice packs cold holding at 50ºF. Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41ºF or less at all times. Pesto was moved to Styrofoam containers with frozen lasagna to bring the temperature down quickly.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
3-501.19 Time as a Public Health Control Pizzetas that use time as a public health control were observed out without a time stamp label indicating when the food must be discarded. If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Operator labeled food at time of inspection, education provided.
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 8, 2026 · Original Source
Routine
Apr 2, 2026
Pass
2 recorded violations
notedCode —Pests
Official Wording
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Ten packages of pesto were observed in bags with minimal ice packs cold holding at 50ºF. Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41ºF or less at all times. Pesto was moved to Styrofoam containers with frozen lasagna to bring the temperature down quickly.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
3-501.19 Time as a Public Health Control Pizzetas that use time as a public health control were observed out without a time stamp label indicating when the food must be discarded. If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Operator labeled food at time of inspection, education provided.
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.