SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Stellas 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: 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 Jul 16, 2026.
Has Stellas Cucina 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
Jul 16, 2026
Pass
2 recorded violations
notedCode —Handwashing
Official Wording
Two kitchen employees were observed putting on food handling gloves without washing their hands first. Employees are required to wash their hands before putting on gloves.
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 cold top refrigerator on the end of the food preparation line was cold holding TCS foods between 45*F-50*F. TCS foods must be maintained at 41*F or below. Foods that had been in the refrigerator for less than 4 hours were moved to the walk in cooler. Foods that had been in the refrigerator for more than 4 hours were disposed of. The following foods were disposed of; house cream cheese blend (8 oz), cooked carrots (8 oz).
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 16, 2026 · Original Source
Routine
Sep 3, 2025
Pass
2 recorded violations
notedCode —Handwashing
Official Wording
Two kitchen employees were observed putting on food handling gloves without washing their hands first. Employees are required to wash their hands before putting on gloves.
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 cold top refrigerator on the end of the food preparation line was cold holding TCS foods between 45*F-50*F. TCS foods must be maintained at 41*F or below. Foods that had been in the refrigerator for less than 4 hours were moved to the walk in cooler. Foods that had been in the refrigerator for more than 4 hours were disposed of. The following foods were disposed of; house cream cheese blend (8 oz), cooked carrots (8 oz).
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.