ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was China 88 last inspected?
The most recent inspection on record was on Aug 26, 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 11, 2026 to Aug 26, 2026.
Has China 88 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 11, 2026.
The Full Inspection History
2 inspections
Re-Inspection
Aug 26, 2026
Pass
3 recorded violations
notedCode —Contamination
Official Wording
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs were stored above ready-to-eat foods in the prep table cooler. Additionally, raw chicken was observed stored above ready-to-eat foods in the walk-in cooler. Code Citation: Raw eggs and raw meats must be stored in a way to prevent cross-contamination of other foods. Correction: Education provided.
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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Sprouts cold-holding at 43°F in the Prep-table cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: The food was relocated to another cooler. The owner will turn down the cooler and will call for service if the food does not reach 41°F or below.
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, Use Limitation (C) Observation: Wet wiping cloths stored on counters throughout the kitchen between uses. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Education provided.
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.
Official record from Boulder County Public Health, Aug 26, 2026 · Original Source
Routine
Aug 11, 2026
Reinspection Required
12 recorded violations
notedCode —Cleaning and sanitizing
Official Wording
4-101.19 Nonfood-Contact Surfaces (C) Observation: Cardboard used on walk-in cooler shelving. Code Citation: Non-food contact surfaces shall be smooth and easily cleanable Correction: Education provided.
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.
2-103.11(A) Person-In-Charge-Duties Observation: Operational control problems in the facility. Code Citation: During inspections and upon request the Person In Charge shall demonstrate knowledge of foodborne disease prevention. Correction: Education provided.
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 When to Wash (P) Observation: Employees switch tasks and don gloves without washing their hands. Code Citation: Employees are required to follow proper hand washing procedures. Correction: 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 (P) Observation: An employee was observed cutting jalapenos with his bare hands. Code Citation: Employees must wear food handling gloves or use other approved methods to handle ready-to-eat foods. Correction: 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.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs were stored above ready?to?eat foods in the prep table cooler. Additionally, raw shell eggs, raw pork, and raw chicken were observed stored above ready?to?eat foods in the walk?in cooler. Code Citation: Raw eggs and raw meats must be stored in a way to prevent cross-contamination of other foods. Correction: Education provided.
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P) Observation: All food contact surfaces are not being cleaned every 4 hours. Code Citation: CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Correction: Discussed proper cleaning frequency with the operator. Education provided. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) Observation: The dish machine had no chlorine in the final sanitizing rinse. Code Citation: Maintain a chlorine concentration of 50-200 ppm in the sanitizing rinse. Correction: Person in charge called for service, education provided.
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.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Cooked rice cold-holding at 50°F in the walk-in cooler. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: The rice was discarded since it was out of temperature for more than 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) Observation: Containers of cooked rice with no date marking. Code Citation: 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. Correction: 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.
4-301.11 Cooling, Heating, and Holding Capacities – Equipment Observation: The prep table coolers in the kitchen are not adequately maintaining TCS foods at or below 41°F. The ambient temperatures of the units were measured between 47-52°F. Code Citation: Equipment of sufficient number and size must be provided to meet the cooling, heating, and holding needs for potentially hazardous foods. Correction: The manager will call to arrange for the equipment to be serviced. In the meantime, staff will continue using hotel pans with ice and water to keep food properly cooled.
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.
6-501.111 Controlling Pests (C) Observation: Flies were observed throughout the facility. Code Citation: The PREMISES shall be maintained free of insects, rodents, and other pests. Continue efforts to eliminate and/or reduce pests using approved pest control methods as per (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13. 6-202.15 Outer Openings, Protected (C) Observation: The back door of the business open. Code Citation: Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Correction: 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.
3-304.14 Wiping Cloths, Use Limitation (C) Observation: Observed wet wiping cloths stored on counters throughout the kitchen between uses. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Education provided.
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.
3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: A container with utensils was found submerged in iced water by rice cooker area. Additionally, a cutting knife at the cold prep table was observed stored between dirty equipment. Code Citation: Store in-use utensils on clean dry surface, in hot water maintained 135 deg., in running dipperwell, in the food with the handle out of food. Correction: 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.