Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Comprehensive
Oct 16, 2025
Fail
2 recorded violations
criticalCode cold_holding_temperatureFood temperature
Official wording
Cold Holding Temperature: Corrected Onsite
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.
criticalCode hot_holding_temperatureFood temperature
Official wording
Hot Holding Temperature: Not In Compliance
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 Montgomery County HHS, Oct 16, 2025 · Original Source
Annual
Apr 18, 2025
Fail
1 recorded violation
criticalCode cold_holding_temperatureFood temperature
Official wording
Cold Holding Temperature: Not In Compliance Repeat Violation
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 Montgomery County HHS, Apr 18, 2025 · Original Source
Comprehensive
Apr 2, 2025
Pass
1 recorded violation
criticalCode cold_holding_temperatureFood temperature
Official wording
Cold Holding Temperature: Corrected Onsite
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.