SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Sun Cafe last inspected?
The most recent inspection on record was on Jun 4, 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?
2 inspections on record, from Sep 3, 2025 to Jun 4, 2026.
Has Sun Cafe 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 4, 2026
Pass
3 recorded violations
notedCode —Handwashing
Official Wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: The employee handwashing sink next to the ice machine was observe with a plastic container and ice scoop inside the basin area. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. 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.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs and raw beef are stored above ready-to-eat foods in the walk-in cooler. Code Citation: Raw eggs and raw meat must be stored in a way to prevent cross-contamination of other foods. Correction: Education provided.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observation: Containers of cooked breaded chicken with no date marking. Code Citation: 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. 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 4, 2026 · Original Source
Routine
Sep 3, 2025
Pass
3 recorded violations
notedCode —Handwashing
Official Wording
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: The employee handwashing sink next to the ice machine was observe with a plastic container and ice scoop inside the basin area. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. 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.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs and raw beef are stored above ready-to-eat foods in the walk-in cooler. Code Citation: Raw eggs and raw meat must be stored in a way to prevent cross-contamination of other foods. Correction: Education provided.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observation: Containers of cooked breaded chicken with no date marking. Code Citation: 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. 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.