SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was The Rush Coffee (Mobile Unit) last inspected?
The most recent inspection on record was on Jun 6, 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 6, 2026.
Has The Rush Coffee (Mobile Unit) 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 6, 2026
Pass
2 recorded violations
notedCode —Handwashing
Official Wording
5-205.11 Using a Handwashing Sink. Hand sink blocked, used to store bottles of syrups. Handwashing sinks shall be accessible at all times for employee use. Hand sink cleared by operator.
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.
3-501.16(A)(2) Cold holding Milks stored out at room temperature, up to 57 deg. F. Maintain 41°F and below cold holding. Milks moved back into prep cooler. Discussed time control as a possibility for food safety.
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 6, 2026 · Original Source
Routine
Sep 3, 2025
Pass
2 recorded violations
notedCode —Handwashing
Official Wording
5-205.11 Using a Handwashing Sink. Hand sink blocked, used to store bottles of syrups. Handwashing sinks shall be accessible at all times for employee use. Hand sink cleared by operator.
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.
3-501.16(A)(2) Cold holding Milks stored out at room temperature, up to 57 deg. F. Maintain 41°F and below cold holding. Milks moved back into prep cooler. Discussed time control as a possibility for food safety.
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.