ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Caprese Trattoria last inspected?
The most recent inspection on record was on Aug 24, 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 Aug 5, 2026 to Aug 24, 2026.
Has Caprese Trattoria ever been closed by the health department?
The records we hold show 1 closure, most recently on Aug 5, 2026.
The Full Inspection History
2 inspections
Re-Inspection
Aug 24, 2026
Pass
3 recorded violations
notedCode —Food source and labeling
Official Wording
3-203.12 Shellfish Identification. The facility served shellfish on their menu yet they don't have any tags for the product. Shellfish tags or labels shall remain attached to the container in which the shell stock are received until the container is empty; and the date when the last shellfish from the container is sold or served shall be recorded on the tag, label, or invoice and the identity of the source of 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. Talked to kitchen manager and he will start immediately keeping all shellfish tags.
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.
3-501.15 - Observed time/temperature control foods such as cooked pasta and pasta sauces in the cooling drawers at temperatures ranging from 57F to 59F. Kitchen manager said they prepped the food and immediately placed it in the cooling drawers. Cooling shall be by using one or more of the following methods based on the type of food being cooled, placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment Talked to kitchen manager and they will ensure to cool foods inside the walk-in cooling unit before placing them in the cooling drawers.
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.
3-501.13 Thawing. Observed raw chicken sitting on top of the prep sink and kitchen staff said the kitchen was in the thawing process. Time/temperature control for food safety shall be thawed under refrigeration that maintains the food temperature at 41oF or less or completely submerged under cold running water. Talked to kitchen manager and staff about proper methods to thaw frozen foods.
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 24, 2026 · Original Source
Routine
Aug 5, 2026
Closure
The health department recorded a closure at this inspection.
9 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 food temperatures and other food safety practices. 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.
2-102.12 Certified Food Protection Manager (CFPM) The facility does not have proof of having a CFPM. Owner took class but not the exam yet. Facility will provide training tomorrow staff.
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.
2-501.11 Clean up of vomiting and diarrhea. The facility doesn't have procedures for proper clean up of vomit and diarrhea. A food establishment shall have written procedures for employees to follow when responding to vomit and diarrhea events. Provided handout.
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.
2-301.14 When to Wash. Observed several employees not wasting hands when needed, such as after touching hair, before wearing gloves, after handling dirty dishes. Food employees shall wash their hands immediately before engaging in food preparation including working with clean equipment, utensils, etc. 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.
3-301.11 Observed a server touching with bare hands ready to eat foods such as la oaf bread to slice it and serve it to clients. Food employees shall never touch with their bare hands ready to eat foods to avoid cross contamination. Talked to employees about never touching ready to eat foods.
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.
3-403.11 Reheating for Hot Holding. Observed mashed potatoes and a red sauce in the steam box at temperatures ranging from 75F to 83F. Time/temperature control for food safety that is cooked, cooled, and reheated for hot holding shall be reheated so that it reaches a temperature of at least 165F for 15 seconds. Talked and educated kitchen staff about properly reheating foods to kill any possible bacteria or viruses.
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 Cold Holding. Observed time/temperature control foods in the top Cold hold unit at temperatures ranging from 51F to 58F. Observed cooked pasta in the cooling drawer at 52F. Time/temperature control foods for food safety shall be maintained at 41F or below at all times during cold holding. Talked and educated staff about not filling uo containers in the top cold holding unit and checking temperatures on a regular basis.
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.
3-305.11 Food Storage. Observed large containers with cooked sauce sitting on the floor by the hand sink on the back. Observed ice scoop being stored inside the ice machine and the handle touching the ice for consumption. Food shall be protected from contamination by storing food at least 6 inches above the floor. Talked to staff about storing foods? 6 inches above the floor at all times. Never allow the ice handle scoop touch the ice directly.
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.
3-302.14 Wiping clothes. Observed wiping clothes on the floor and on food contact surfaces. Clothes in use for wiping counters shall be held between used in a chemical sanitizer solution. Talked to kitchen staff about wiping clothes.
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.