SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Mama Ronis Pizza last inspected?
The most recent inspection on record was on Jun 10, 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 10, 2026.
Has Mama Ronis Pizza 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 10, 2026
Pass
2 recorded violations
notedCode —Food source and labeling
Official Wording
2-102.12(A) Certified Food Protection Manager (C) Observation: The person with a food safety certificate was not present and the certificate had expired at the time of inspection. Code Citation: At all times during food production, a Certified Food Protection Manager shall be on site. Provide certification for persons in charge. Correction: Education provided.
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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Shopped lettuce between 43-45°F in prep cooler in salad bar. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: 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, Jun 10, 2026 · Original Source
Routine
Sep 3, 2025
Pass
2 recorded violations
notedCode —Food source and labeling
Official Wording
2-102.12(A) Certified Food Protection Manager (C) Observation: The person with a food safety certificate was not present and the certificate had expired at the time of inspection. Code Citation: At all times during food production, a Certified Food Protection Manager shall be on site. Provide certification for persons in charge. Correction: Education provided.
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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Shopped lettuce between 43-45°F in prep cooler in salad bar. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: 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.