Data update delayed · Newest record Sep 8, 2026. Check the department’s source for newer records.

Boulder County, CO

Pumphouse Red Zone

540 Main Street

Last inspected Jun 30, 2026 · View Map ↗ · Compare ↗

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Pass

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Pumphouse Red Zone last inspected?: The most recent inspection on record was on Jun 30, 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 30, 2026.
Has Pumphouse Red Zone 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 30, 2026

Pass

2 recorded violations

notedCode —Handwashing

Official Wording

2-301.14 When to Wash (P) Observation: Observed employees switch tasks and don gloves without washing hands. Code Citation: Employees are required to follow proper hand washing procedures. Correction: Education provided.

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.

Official Wording

3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Coleslaw and chicken salad were cold-holding at 45°F. Tuna, sprouts, tomato, mozzarella, goat cheese, tofu, cooked chicken, chicken nuggets, salmon, raw chicken, and cooked pork were cold-holding between 47-52 °F in the prep cooler in the back of house. 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: Coleslaw and chicken salad were moved to the walk-in cooler for rapid cooling. Tuna, sprouts, tomato, mozzarella, goat cheese, tofu, cooked chicken, chicken nuggets, salmon, raw chicken, and cooked pork were discarded after it was determined they had been out of temperature control for more than four hours.

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.

More about food kept at an unsafe temperature

Official record from Boulder County Public Health, Jun 30, 2026 · Original Source

Routine

Sep 3, 2025

Pass

2 recorded violations

notedCode —Handwashing

Official Wording

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.