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Data update delayed · Newest record Jun 18, 2026. Check the department’s source for newer records.

Boulder County, CO

Little Tibet

4479 N Broadway Street

Last inspected Sep 3, 2025 · View Map ↗ · Compare ↗

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The full inspection history

1 inspection

Routine

Sep 3, 2025

Pass

3 recorded violations

notedCode —Handwashing

Official wording

5-205.11 Using a Hand washing Sink-Operation and Maintenance (Pf). Observed food container being cleaned / stored in a hand sink, 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.

More about handwashing problems
notedCode —Food temperature

Official wording

3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Prep cooler across from stove isn't working. Facility had some fresh cheese and cut tomatoes still on the prep top. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. TCS foods moved upon request.

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.

More about food kept at an unsafe temperature
notedCode —Food temperature

Official wording

3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach 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.

More about food kept at an unsafe temperature

Official record from Boulder County Public Health, Sep 3, 2025 · Original Source

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