ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Da Gabi Cucina last inspected?
The most recent inspection on record was on Jul 16, 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?
5 inspections on record, from Sep 3, 2025 to Jul 16, 2026.
Has Da Gabi Cucina ever been closed by the health department?
The records we hold show 1 closure, most recently on Jul 8, 2026.
The Full Inspection History
5 inspections
Re-Inspection
Jul 16, 2026
Pass
3 recorded violations
notedCode —Food temperature
Official Wording
203.12 Shellstock, Maintaining Identification (Pf); 3-203.11 Molluscan Shellfish, Original Container (C). Mussels and clams observed not in original container, and records not complete (no tags with mussels, no dates on completed tags that are kept). (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified undersection B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section; and (2) If SHELLSTOCK are removed from its tagged or labeled container: . Education provided to owner and cook.
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.
3-202.11. Observed raw pork stored over cooked foods/ raw in walk in cooler. Raw meat skewers also stored next to arugula in the reach in cooler. Raw foods of animal origin should not be stored over or next to cooked or ready to eat foods. Meats to be rearranged to the lower shelf and 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.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Company contacted whole BCPH was on site for more chlorine, and facility instructed to atleast was/rinse dishes tonight, then was/rinse/sanitize when the sanitizer is replaced (3-compartment sink not operation for hand washing).
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boulder County Public Health, Jul 16, 2026 · Original Source
Re-Inspection
Jul 8, 2026
Closure
The health department recorded a closure at this inspection.
10 recorded violations
notedCode —Pests
Official Wording
2-102.11(A) Demonstration (Pf). Continued operation of facility with the roach infestation the last 2 weeks, open walls, and disconnected 3-compartment sink shows they do not have understanding of food code and duties of the person in charge. During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. Education provided.
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.
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Hand sink next to the pizza station is no longer accesible due to construction. A hand sink shall be maintained handwashing sink that it is accessible at all times for employee use.
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.
203.12 Shellstock, Maintaining Identification (Pf); 3-203.11 Molluscan Shellfish, Original Container (C). Mussels in walk in cooler observed not in original container, and records not complete. (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under ¶ B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section; and (2) If SHELLSTOCK are removed from its tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (C)(1) of this section, and (b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. Education provided to owner and cook.
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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P), All Items in walk in cooler range from 46 degrees to 51 degrees. All cooked foods, shellfish, not hard cheeses (ricotta containers), meats, dairy need to be discarded. All items voluntarily discarded by staff/ management.
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.
4-302.11 Food Temperature Measuring Devices (Pf). No thermometer on site for use in taking temperatures of foods cooling, reheating, or being cooked . A food temperature measuring devices must be available. 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.
6-501.111 Controlling Pests (C).Observed pervasive cockroaches throughout the facility. Pests need to be controlled in the retail food facility. Facility is working with pest control company but not following their written suggestions. Facility needs to use the next 2 days to pull out equipment and do a deep cleaning and a real roach treatment.
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.
3-305.11 Food Storage-Preventing Contamination from the Premises (C). Potatoes, onions are stored without cover as well flour for pizza near the pizza over. Both of these items are very close to infested roach areas. Food should be stored in a dry and safe manner so as to avoid contamination. Education provided.
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.
3-302.15 Washing Fruits and Vegetables (Pf). Prep sinks have been disconnected for construction, so the only place to wash produce is in the hand sinks in buckets. Raw fruits must be washed with running water before serving. Education provided only prewashed produce can be used in the future if sink is not working.
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.
6-201.13. Floor and Wall Junctures, Coved, and Enclosed or Sealed (C). Facility is doing construction on back walls and bathroom, leaving an entire kitchen wall open during construction and also doing food service. 3-compartment sink has been disconnected and pulled out. Facility cannot have open walls in a kitchen area while doing food service. Education provided. 6-501.12 Cleaning, Frequency and Restrictions (C)Facility observed with large amounts of dirt, grease, and dead cockroaches accumulated throughout kitchen and front of house. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Kitchen and front of house to be cleaned to eliminate debris, education provided.
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.
Official record from Boulder County Public Health, Jul 8, 2026 · Original Source
Re-Inspection
Jun 29, 2026
Reinspection Required
6 recorded violations
notedCode —Pests
Official Wording
2-102.11(A) Demonstration (Pf). Continued operation of facility with the roach infestation the last 2 weeks shows they do not have understanding of food code and duties of the person in charge. During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. Education provided.
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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Prep cooler next to hot hold station holding 43-45°F including sliced tomatoes, shredded cheese, whole mozzarella cheese. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. 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.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers observed without date labels. This is an issue because the facility is now closed, and the food will not be used quickly. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Owner stated she will take the food to her other business if the restaurant remains closed.
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.
6-501.111 Controlling Pests (C).Observed pervasive cockroaches throughout the facility. Pests need to be controlled in the retail food facility. Facility is working with pest control and have a written plan by the company to deal with the problem once the new walls are constructed and holes in facility are patched, etc.
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.
3-101.11 Safe, Unadulterated and Honestly Presented (P). Infestation of roaches in the facility creates an inability to keep food safe from contamination by the insects. Food shall be safe and unadulterated.
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.
6-501.12 Cleaning, Frequency and Restrictions (C)Facility observed with large amounts of dirt, grease, mouse and cockraoch droppings, accumulated throughout kitchen and front of house. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Kitchen and front of house to be cleaned to eliminate debris, education provided.
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.
Official record from Boulder County Public Health, Jun 29, 2026 · Original Source
Re-Inspection
Sep 3, 2025
Pass
24 recorded violations
notedCode —Pests
Official Wording
2-102.11(A) Demonstration (Pf). Continued operation of facility with the roach infestation the last 2 weeks, open walls, and disconnected 3-compartment sink shows they do not have understanding of food code and duties of the person in charge. During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. Education provided.
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.
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3-203.12 Shellstock, Maintaining Identification (Pf); 3-203.11 Molluscan Shellfish, Original Container (C). Mussels and clams observed not in original container without tags. (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under ¶ B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section; and (2) If SHELLSTOCK are removed from its tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (C)(1) of this section, and (b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. Education provided to owner and cook.
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.
3-403.11 Reheating for Hot Holding (P). Reheated meatballs from freezer observed on the hot hold were at 122*F-127*F degrees after a reheat in stove. Cooked foods of animal origin being re-heated for service need to be rapidly reheated to 165 in 2 hours or less. Education provided for longer cooking and checking the temperature of foods brought up to temperature before hot 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.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) .Some prepared/ cooked foods in the walk in in coolers observed beyond the 7 day date label (chicken and rice ). Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
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.
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). The menu does not indicate clearly which items are available to be served undercooked. The food items should be clearly identified or marked. 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.
3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
2-102.11(A) Demonstration (Pf). Continued operation of facility with the roach infestation the last 2 weeks shows they do not have understanding of food code and duties of the person in charge. During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. Education provided.
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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Prep cooler next to hot hold station holding 43-45°F including sliced tomatoes, shredded cheese, whole mozzarella cheese. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. 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.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers observed without date labels. This is an issue because the facility is now closed, and the food will not be used quickly. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Owner stated she will take the food to her other business if the restaurant remains closed.
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.
6-501.111 Controlling Pests (C).Observed pervasive cockroaches throughout the facility. Pests need to be controlled in the retail food facility. Facility is working with pest control and have a written plan by the company to deal with the problem once the new walls are constructed and holes in facility are patched, etc.
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.
3-101.11 Safe, Unadulterated and Honestly Presented (P). Infestation of roaches in the facility creates an inability to keep food safe from contamination by the insects. Food shall be safe and unadulterated.
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.
6-501.12 Cleaning, Frequency and Restrictions (C)Facility observed with large amounts of dirt, grease, mouse and cockraoch droppings, accumulated throughout kitchen and front of house. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Kitchen and front of house to be cleaned to eliminate debris, education provided.
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.
5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Hand sink next to the pizza station is no longer accesible due to construction. A hand sink shall be maintained handwashing sink that it is accessible at all times for employee use.
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.
203.12 Shellstock, Maintaining Identification (Pf); 3-203.11 Molluscan Shellfish, Original Container (C). Mussels in walk in cooler observed not in original container, and records not complete. (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under ¶ B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section; and (2) If SHELLSTOCK are removed from its tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (C)(1) of this section, and (b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. Education provided to owner and cook.
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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P), All Items in walk in cooler range from 46 degrees to 51 degrees. All cooked foods, shellfish, not hard cheeses (ricotta containers), meats, dairy need to be discarded. All items voluntarily discarded by staff/ management.
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.
4-302.11 Food Temperature Measuring Devices (Pf). No thermometer on site for use in taking temperatures of foods cooling, reheating, or being cooked . A food temperature measuring devices must be available. 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.
6-501.111 Controlling Pests (C).Observed pervasive cockroaches throughout the facility. Pests need to be controlled in the retail food facility. Facility is working with pest control company but not following their written suggestions. Facility needs to use the next 2 days to pull out equipment and do a deep cleaning and a real roach treatment.
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.
3-305.11 Food Storage-Preventing Contamination from the Premises (C). Potatoes, onions are stored without cover as well flour for pizza near the pizza over. Both of these items are very close to infested roach areas. Food should be stored in a dry and safe manner so as to avoid contamination. Education provided.
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.
3-302.15 Washing Fruits and Vegetables (Pf). Prep sinks have been disconnected for construction, so the only place to wash produce is in the hand sinks in buckets. Raw fruits must be washed with running water before serving. Education provided only prewashed produce can be used in the future if sink is not working.
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.
6-201.13. Floor and Wall Junctures, Coved, and Enclosed or Sealed (C). Facility is doing construction on back walls and bathroom, leaving an entire kitchen wall open during construction and also doing food service. 3-compartment sink has been disconnected and pulled out. Facility cannot have open walls in a kitchen area while doing food service. Education provided. 6-501.12 Cleaning, Frequency and Restrictions (C)Facility observed with large amounts of dirt, grease, and dead cockroaches accumulated throughout kitchen and front of house. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Kitchen and front of house to be cleaned to eliminate debris, education provided.
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.
203.12 Shellstock, Maintaining Identification (Pf); 3-203.11 Molluscan Shellfish, Original Container (C). Mussels and clams observed not in original container, and records not complete (no tags with mussels, no dates on completed tags that are kept). (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified undersection B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section; and (2) If SHELLSTOCK are removed from its tagged or labeled container: . Education provided to owner and cook.
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.
3-202.11. Observed raw pork stored over cooked foods/ raw in walk in cooler. Raw meat skewers also stored next to arugula in the reach in cooler. Raw foods of animal origin should not be stored over or next to cooked or ready to eat foods. Meats to be rearranged to the lower shelf and 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.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Company contacted whole BCPH was on site for more chlorine, and facility instructed to atleast was/rinse dishes tonight, then was/rinse/sanitize when the sanitizer is replaced (3-compartment sink not operation for hand washing).
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Boulder County Public Health, Sep 3, 2025 · Original Source
Routine
Sep 3, 2025
Pass
13 recorded violations
notedCode —Permits, training, and postings
Official Wording
2-102.11(A) Demonstration (Pf). Facility displayed a lack of active managerial control at the time of inspection. During inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this food code. Education provided.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
6-301.12 Hand Drying Provision (Pf). Hand washing sink next to pizza station lacking paper towels. Hand sinks must be equipped with paper towels. Manager to place paper towels at hand sink.
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.
203.12 Shellstock, Maintaining Identification (Pf); 3-203.11 Molluscan Shellfish, Original Container (C). Mussels observed not in original container, and records not complete. (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under ¶ B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section; and (2) If SHELLSTOCK are removed from its tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (C)(1) of this section, and (b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. Education provided to owner and cook.
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.
3-501.14(A) Cooling (P) Foods. Cooked pasta in the cooler at 70*F, cooked rice at 75*F. Items covered and sealed and lids have condensate on them. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Items discarded by staff, 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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Entire walk in cooler had items between 57*F and 60*F (raw meat, cooked pasta, cooked potatoes, sauces, soft cheese, custard desserts,dressings, ). Small prep cooler next to walk in cooler holding mussels, clams, packaged fish and beef all at 46*F-48*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Walk in cooler and small cooler items all voluntarily discarded.
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.
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). The menu does not indicate clearly which items are available to be served undercooked. The food items should be clearly identified or marked. 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.
7-102.11 Separation-Storage (P). Observed unlabeled chemical spray bottle in the back and front end of facility. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Education provided.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-301.11. Cooling, Heating, and Holding Capacities-Equipment (Pf). Facility has 3 working prep coolers at the time of inspection but no walk in cooler. These three coolers are not large enough to support cooling needs for the facilities typical menu. Discussed with owners need for walk in to be working for operation.
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.
6301.11, 6301.12, 6301.14 Handwashing sink in bar without soap, paper towels, and without signage. Hand sinks must be equipped with soap and paper towels, be easily accessible, and have signage indicating employees must wash their hands. Manager will address issue.
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.
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P. Meatballs and marinara both had temperatures of 98*F-110*F. All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Education provided to employee and temperature increased.
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.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
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.
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). The menu does not indicate clearly which items are available to be served undercooked. The food items should be clearly identified or marked. 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.