SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Tangerine Restaurant last inspected?
The most recent inspection on record was on Jun 22, 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 22, 2026.
Has Tangerine Restaurant 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 22, 2026
Pass
3 recorded violations
notedCode —Food temperature
Official Wording
3-501.16 Cold Hold - observed time/temperature control foods in several cooling units on the cooking line at temperatures ranging from 45F to 57F. Manager and staff stated the items have been in cooling units for less than a couple of hours. Facility lost power for approximately 30 minutes. Time/temperature control for food safety shall be held at 41F or below at all times during cold holding. Talked to manager and Chef about different ways to ensure time/temperature control foods are kept at 41F or below at all times during cold 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.
3-501.15 Cooling Methods. Observed several trays inside the walk-in cooling unit with cooked potatoes, stalked on top of each other while cooling. Facility shall use proper cooling methods to ensure food is cooled down at the proper time and temperature. Talked to Chef and he spaced the trays with cooked potatoes for proper and rapid cooling.
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.
3-602.12 Food Allergens. The facility doesn't have a written notification for the major food allergens. Provide written notification customers of serving some of the major food allergens. Provided handout.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boulder County Public Health, Jun 22, 2026 · Original Source
Routine
Sep 3, 2025
Pass
3 recorded violations
notedCode —Food temperature
Official Wording
3-501.16 Cold Hold - observed time/temperature control foods in several cooling units on the cooking line at temperatures ranging from 45F to 57F. Manager and staff stated the items have been in cooling units for less than a couple of hours. Facility lost power for approximately 30 minutes. Time/temperature control for food safety shall be held at 41F or below at all times during cold holding. Talked to manager and Chef about different ways to ensure time/temperature control foods are kept at 41F or below at all times during cold 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.
3-501.15 Cooling Methods. Observed several trays inside the walk-in cooling unit with cooked potatoes, stalked on top of each other while cooling. Facility shall use proper cooling methods to ensure food is cooled down at the proper time and temperature. Talked to Chef and he spaced the trays with cooked potatoes for proper and rapid cooling.
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.
3-602.12 Food Allergens. The facility doesn't have a written notification for the major food allergens. Provide written notification customers of serving some of the major food allergens. Provided handout.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.