ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Wellness Counter last inspected?
The most recent inspection on record was on Sep 2, 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?
4 inspections on record, from May 11, 2026 to Sep 2, 2026.
Has Wellness Counter ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated May 11, 2026.
The Full Inspection History
4 inspections
Re-Inspection
Sep 2, 2026
Pass
2 recorded violations
notedCode —Food temperature
Official Wording
3-302.11(A)(1)-(2) Raw Animal Food Separation, Packaging, and Segregation Observed raw meat above sushi fish in prep cooler. Raw sushi fish above vegetables and sauces. Store raw meats, poultry, fish and eggs below and separate from other foods and store according to cooking temperatures. An example is raw chicken (final cook temp 165 deg. F) stored below raw fish (final cook temp 145 deg. F). Items moved.
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.
3-501.16(A)(2) Cold holding Raw sushi fish in bamboo boxes on counters with ice packs above and below, fish 45 deg. F. Tofu, noodles stored above pans in upper area of prep cooler 45 deg. F. Maintain 41°F and below cold holding. Items moved to prep cooler interiors. Operator agrees to store fish in prep cooler or pack in ice. Temperature logs will be required to be maintained and emailed to this department for the next 14 days, until 9/16/26.
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, Sep 2, 2026 · Original Source
Re-Inspection
Jul 31, 2026
Reinspection Required
8 recorded violations
notedCode —Facility maintenance
Official Wording
2-102.12(A) Certified Food Protection Manager A Certified Food Protection Manager certificate is not present. Retail food establishments are required to have a certified food protection manager on site during all hours of operation. Certificates must be maintained at the establishment. Provided information on how to obtain a certified food protection manager certification.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
3-203.12 (A, B, C) Molluscan Shellfish, Maintaining Identification. Oyster tags not maintained for 90 days. (A) Molluscan shellfish tags or labels shall remain attached to the container in which the shellstock are received until the container is empty; and (B) The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag, label, or invoice; and (C) The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags, labels, or invoices for 90 calendar days from the date that is recorded on the tag, label, or invoice by using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date that is recorded on the tag, label, or invoice. Education provided.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-501.16(A)(1) Hot holding Sushi rice in hot-holding container 120 deg. F after 3 hours. Maintain 135°F and above hot holding. Alternative procedure: comply with statewide sushi rice variance requiring pH testing; variance provided to operator. Rice discarded by operator.
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.
3-501.16(A)(2) Cold holding Numerous pieces of raw sushi fish set out in wooden box on counter at room temperature, 53-55 degrees F after 2 hours. Both main prep coolers in kitchen across from grill holding foods greater than 41 degrees F including raw scallops 55 F, raw chicken 52 F, raw shrimp 48 F, mussels 49 F, chives in oil 49 F, rice 52 F, all after more than 12 hours. Items in prep coolers discarded. Raw sushi fish moved to prep cooler interiors. Maintain 41°F and below 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.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) No date marking observed on dry aged sushi fish, held greater than 24 hours. Dry aged fish is aged in cold-holding aging cabinet for 5 days then frozen and later thawed and stored in refrigeration. TCS foods prepared and held for more than 24 hours under refrigeration shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Prepared foods may be held for a maximum of 7 days. The day of preparation shall be counted as Day 1. (TCS foods = foods capable of supporting microbial growth, including meats, dairy, cooked grains and vegetables, sprouts, cut melons, herbs in oil). Dry aged fish: unless a variance is obtained by this department, the fish shall be held for not longer than 7 days total under refrigeration. This means that if the fish is aged for 5 days, then frozen, it may be held for no more than 2 additional days when thawed. Operator agrees to reinstate date marking log for dry aged fish.
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.
3-603.11 Consumer Advisory, Animal foods that are not processed to eliminate pathogens. Menu contains numerous raw or undercooked proteins and has a disclaimer at the bottom but no reminder * next to the raw items. Provide a consumer advisory to comply with section 3-603.118 of the current Colorado Retail Food Establishment Rules and Regulations. This applies to all raw proteins including raw sushi fish, oysters, over easy eggs, rare steak and any items made with undercooked egg.
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.
4-301.11 Cooling, Heating and Holding Capacities – Equipment Wooden boxes used to store raw sushi fish on sushi prep counter. These boxes were not included in the facility plan review. The plan review indicated that the fish would be stored in the prep coolers beneath the counters. Both main cookline prep coolers not maintaining 41 degrees F. Adequate equipment is not available for maintaining food temperature controls. Provide adequate cold-holding equipment for the sushi area and the cookline area. Repair prep coolers as needed.
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.
3-304.14 Wiping Cloths Wiping cloth solution less than 200 ppm Quaternary ammonium. Cloth stored out on cutting board. Wiping cloths shall be used with sanitizer and shall be stored in sanitizer between uses. Sanitizer concentration shall be maintained and solution changed out when soiled. Wiping cloths may be used to wipe surfaces but are not intended to wipe hands or gloves in place of handwashing. Solution changed, 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 record from Boulder County Public Health, Jul 31, 2026 · Original Source
Routine
Jun 26, 2026
Reinspection Required
9 recorded violations
notedCode —Facility maintenance
Official Wording
2-102.12(A) Certified Food Protection Manager A Certified Food Protection Manager is not present at time of inspection. Retail food establishments are required to have a certified food protection manager on site during all hours of operation. Certificates must be maintained at the establishment. Provided information on how to obtain a certified food protection manager certification.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
2-103.11 Person in Charge Food workers not familiar with food temperatures and handwashing procedures. The person in charge shall ensure that employees are properly trained and that food safety practices are observed and followed. These practices include receiving food, storage, cooking, cooling and temperature controls, handwashing and hygiene, cleaning and sanitizing, cross-contamination prevention, and other food safety practices.
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.
2-301.14 When to Wash Hands Worker handled soiled dishes, sprayed hands at pre-rinse station and wiped with cloth towel, then handled clean dishes. Food workers shall wash hands any time hands may be contaminated, including after touching face, using the restroom, handling soiled equipment, handling raw meats, between glove changes and before handling prepared food, clean equipment and utensils. Education provided. Worker asked to wash hands.
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.
6-301.12 Hand drying Paper towels not available at 2 handwashing sinks. Provide paper towels at all handwashing sinks. Paper towels replaced. 5-205.11 Using a Handwashing Sink. Handwashing sinks in dish room and rear of kitchen not easily accessible, tightly compressed between equipment. Brooms or mops blocking handwashing sink in dish room. Handwashing sinks shall be accessible at all times for employee use. Mops removed. Correct handwashing sink accessibility by 7/3/26.
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(A)(1)-(2) Raw Animal Food Separation, Packaging, and Segregation Observed raw shrimp stored above ready-to-eat foods in prep cooler. Flat of raw eggs stored above vegetables in upper area of prep cooler. Store raw meats, poultry, fish and eggs below and separate from other foods and store according to cooking temperatures. An example is raw chicken (final cook temp 165 deg. F) stored below raw fish (final cook temp 145 deg. F). Items moved to bottom shelf.
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.
3-403.11 Reheating for Hot Holding Custards reheating in hot-holding cabinet, 113 deg. F after nearly 2 hours. Foods shall be rapidly reheated within 2 hours to 165 degrees F or greater. Custards reheated in water bath to 165 deg. F.
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.
3-501.16(A)(1) Hot holding Sushi rice 103 deg. F at sushi bar. Maintain 135°F and above hot holding or comply with state variance for sushi rice and pH testing or 4-hour time control procedures. Rice reheated and held hot. Sushi rice variance and time control information 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.
3-501.16(A)(2) Cold holding Sushi fish stored out in wooden box on counter, 48 - 54 deg. F after approximately 2 hours. Flat of raw eggs stored in upper area of prep cooler, 63 deg. F after 2 hours. Wrapped portions of sushi rice 55 deg. F in upper area of prep cooler after 1 hour. Bacon skewers, empanadas, chicken meatballs 49-52 deg. F in refrigerated drawers. Cooked cauliflower 69 deg. F in upper area of prep cooler after 24 hours. Maintain 41°F and below cold holding. Items moved to operating refrigerator interiors to cool or discarded.
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.
3-603.11 Consumer Advisory, Animal foods that are not processed to eliminate pathogens. Menus do not include consumer advisory disclosure and reminder for all raw animal foods. A consumer advisory to comply with section 3-603.118 of the current Colorado Retail Food Establishment Rules and Regulations is required for all raw animal foods. Examples of undercooked animal foods include a rare hamburger or steak, raw sushi fish, over easy eggs, hollandaise sauce or Caesar salad dressing if made with undercooked egg.
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 26, 2026 · Original Source
Routine
May 11, 2026
Reinspection Required
9 recorded violations
notedCode —Food temperature
Official Wording
3-403.11 Reheating for Hot Holding Custards reheating in hot-holding cabinet, 113 deg. F after nearly 2 hours. Foods shall be rapidly reheated within 2 hours to 165 degrees F or greater. Custards reheated in water bath to 165 deg. F.
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.
3-501.16(A)(1) Hot holding Sushi rice 103 deg. F at sushi bar. Maintain 135°F and above hot holding or comply with state variance for sushi rice and pH testing or 4-hour time control procedures. Rice reheated and held hot. Sushi rice variance and time control information 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.
3-501.16(A)(2) Cold holding Sushi fish stored out in wooden box on counter, 48 - 54 deg. F after approximately 2 hours. Flat of raw eggs stored in upper area of prep cooler, 63 deg. F after 2 hours. Wrapped portions of sushi rice 55 deg. F in upper area of prep cooler after 1 hour. Bacon skewers, empanadas, chicken meatballs 49-52 deg. F in refrigerated drawers. Cooked cauliflower 69 deg. F in upper area of prep cooler after 24 hours. Maintain 41°F and below cold holding. Items moved to operating refrigerator interiors to cool or discarded.
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.
3-603.11 Consumer Advisory, Animal foods that are not processed to eliminate pathogens. Menus do not include consumer advisory disclosure and reminder for all raw animal foods. A consumer advisory to comply with section 3-603.118 of the current Colorado Retail Food Establishment Rules and Regulations is required for all raw animal foods. Examples of undercooked animal foods include a rare hamburger or steak, raw sushi fish, over easy eggs, hollandaise sauce or Caesar salad dressing if made with undercooked egg.
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.
2-102.12(A) Certified Food Protection Manager A Certified Food Protection Manager is not present at time of inspection. Retail food establishments are required to have a certified food protection manager on site during all hours of operation. Certificates must be maintained at the establishment. Provided information on how to obtain a certified food protection manager certification.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
2-103.11 Person in Charge Food workers not familiar with food temperatures and handwashing procedures. The person in charge shall ensure that employees are properly trained and that food safety practices are observed and followed. These practices include receiving food, storage, cooking, cooling and temperature controls, handwashing and hygiene, cleaning and sanitizing, cross-contamination prevention, and other food safety practices.
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.
2-301.14 When to Wash Hands Worker handled soiled dishes, sprayed hands at pre-rinse station and wiped with cloth towel, then handled clean dishes. Food workers shall wash hands any time hands may be contaminated, including after touching face, using the restroom, handling soiled equipment, handling raw meats, between glove changes and before handling prepared food, clean equipment and utensils. Education provided. Worker asked to wash hands.
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.
6-301.12 Hand drying Paper towels not available at 2 handwashing sinks. Provide paper towels at all handwashing sinks. Paper towels replaced. 5-205.11 Using a Handwashing Sink. Handwashing sinks in dish room and rear of kitchen not easily accessible, tightly compressed between equipment. Brooms or mops blocking handwashing sink in dish room. Handwashing sinks shall be accessible at all times for employee use. Mops removed. Correct handwashing sink accessibility by 7/3/26.
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(A)(1)-(2) Raw Animal Food Separation, Packaging, and Segregation Observed raw shrimp stored above ready-to-eat foods in prep cooler. Flat of raw eggs stored above vegetables in upper area of prep cooler. Store raw meats, poultry, fish and eggs below and separate from other foods and store according to cooking temperatures. An example is raw chicken (final cook temp 165 deg. F) stored below raw fish (final cook temp 145 deg. F). Items moved to bottom shelf.
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.