ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Yurihana last inspected?
The most recent inspection on record was on Aug 18, 2026. The result listed by Boulder County Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Sep 3, 2025 to Aug 18, 2026.
Has Yurihana ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 3, 2025.
The Full Inspection History
3 inspections
Re-Inspection
Aug 18, 2026
Pass
4 recorded violations
notedCode —Permits, training, and postings
Official Wording
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-301.15 Where to Wash (Pf). Observed hand washing in the 3 compartment sink without soap or paper towels instead of the hand sink. Hands must be washed in appointed hand sinks. 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.
3-402.11 Parasite Destruction (P). No records to show parasite destruction for sushi fish. (A) Except as specified in B) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of -20°C (-4°F)or below for a minimum of 168 hours (7 days) in a freezer; P (2) Frozen at -35°C (-31°F) or below until solid and stored at -35°C (-31°F) or below for a minimum of 15 hours; P or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. (B) Paragraph (A) of this section does not apply to: (1) MOLLUSCAN SHELLFISH; (2) A scallop product consisting only of the shucked adductor muscle; (3) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus(Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern);or (4) Aqua cultured FISH, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aqua cultured FISH. (5) FISH eggs that have been removed from the skein and rinsed 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.
3-501.19 Time as a Public Health Control (Pf) Facility uses TPHC for the sushi rice every 4 hours but does not write down the time or time stamp when the food was cooked.. A Time as a Public Health Control written procedure template will be provided to operator to fill out and send back to inspector and facility instructed to start using time stamps.
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, Aug 18, 2026 · Original Source
Routine
Aug 3, 2026
Reinspection Required
9 recorded violations
notedCode —Permits, training, and postings
Official Wording
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-301.14(H) When to Wash (P). Observed two cooks changing tasks to put on gloves with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. 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.
3-301.11 Preventing Contamination from Hands (Pf). Sushi chef observed preparing vegeatbles for sushi with bare hands. Ready to eat foods may not be handled without wearing gloves. Corrected on site through education of cook.
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 Provision (Pf). Hand washing sink lacking paper towels and items in the sink. Hand sinks must be equipped with paper towels. Manager placed paper towels at hand sink and removed food and other items from sink.
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.
3-402.12 Records, Creation and Retention. (A) Except as specified in 3-402.11(B), if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready to eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the facility for 90 calendar days beyond the time of service or sale of the fish. (B) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under § 3-402.11 may substitute for the records specified. (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in ready to eat form, and the fish are raised and fed as specified in Subparagraph 3-402.11(B)(4), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in the FDA regulations.
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) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)Observed cooked rice for sushi making at 105 degrees. 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding(P), all cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Education provided to staff regarding needing to have a rice recipe tested by a laboratory for ph in order to hold below 135 degrees. The other option is to use time as a public health control and mark the rice at what time it is cooked, then throw it away in 4 hours.
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) Prepared/ cooked foods in the walk in coolers observed without date labels. 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. Education provided to owner with inspection.
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.
7-102.11 Common Name-Working Containers (Pf) Observed spray bottles of chemical cleaners unlabeled in the facility. Label all working containers of toxics for easy identification. Labeled upon request.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3-305.11 Food Storage-Preventing Contamination from the Premises (C .Reach in cooler has pooled wastewater from the unit in the top of the unit. Per 3-305.11 food should be stored in a dry and safe manner so as to avoid contamination. Food removed from unit and owner will clean and repair. 3-305.11 Food Storage-Preventing Contamination from the Premises (C).Ice machine observed to have black mold on the top that can contaminate the ice for service. Education provided to drain and clean and sanitize ice machine.
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.
Official record from Boulder County Public Health, Aug 3, 2026 · Original Source
Routine
Sep 3, 2025
Pass
6 recorded violations
notedCode —Permits, training, and postings
Official Wording
2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
5-205.11 Using a Hand washing Sink-Operation and Maintenance (Pf). Sushi station hand sink blocked by boxes and other items.Hand sinks must be maintained so they are accessible for employee use and may not be used for purposes other than hand washing. 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.
7-202.12 Conditions of Use (P) Observed a can of aerosol insecticide in the kitchen. Pesticide was not labeled for approved use in a food facility. POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. Pesticide was discarded upon request.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
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.
6-501.111 Controlling Pests (C).Observed mouse droppings in the back prep area on top of food cans and on the side of food prep bowls, etc. Pests need to be controlled in the retail food facility. Education provided.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
5-103.11 Hot and cold water available; Pressure. No hot water available at the back prep sink in the kitchen. All hand sinks must have available a mixture of hot and cold water.
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.