ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Bangkok Thai Food last inspected?
The most recent inspection on record was on Sep 8, 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 Aug 13, 2026 to Sep 8, 2026.
Has Bangkok Thai Food ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Aug 13, 2026.
The Full Inspection History
2 inspections
Re-Inspection
Sep 8, 2026
Pass
2 recorded violations
notedCode —Cleaning and sanitizing
Official Wording
4-204.117 automatic dispensing of sanitizers of wear washing machine. The dish washing machine is not providing the proper amount of sanitizer required. A wear washing machine shall be equipped to automatically expense detergents and sanitizers. Owner will call for repairs and they will be checking the sanitizing concentration on a daily basis.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.114 Maintaining premises, unnecessary items and litter. Facility has unnecessary items and equipment throughout the facility that need to be removed. The premises shall be free of items that are unnecessary to the operation of maintenance of the establishments, such as equipment that is non. Functional or no longer used. Removed all unnecessary equipment.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Boulder County Public Health, Sep 8, 2026 · Original Source
Routine
Aug 13, 2026
Reinspection Required
5 recorded violations
notedCode —Food temperature
Official Wording
2-102.11 Demonstration of Knowledge. The kitchen staff were not able to answer basic food safety questions such as cooling process and other foodsafety questions. The person in charge shall demonstrate knowledge of food safety knowledge and practices. Educated on site.
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.
2-301.14 When to Wash. Observed cook not wasting hands when needed such as putting on gloves without washing hands. Food employees shall wash their hands immediately before engaging in food preparation including working with clean equipment, utensils and prior to wearing gloves. Talked to staff about when to wash their 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.
6-301.11; 6-391.12; The hand sinks in the kitchen don't have paper towels nor hand soap. Dish soap was offered when requested hand soap. Hand sinks shall provide hand soap and paper towels at all times. Provided hand soap and paper towels
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 Food properly separated. Observed raw eggs being stored above cooked tofu inside one of the refrigerators. Food shall be protected from cross contamination by separating raw animal foods during storage. Talked to manager about storing properly to avoid cross contamination.
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.
3-501.14 Cooling. Observed two containers with rice at temperatures ranging around 140-82F sitting at a table. Person in charge stated they were ready to go in individual containers and immediately place them in the cooling unit for cold hold. The staff were not able to explain their cooling process and they are not aware of the cooling times. Cooked time/temperature control for food safety shall be cooled within 2 hours from 135F to 70; and within a total of 6 Hours from 135 to 41F. Talked to staff about cooling process and implications if not done properly.
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.