Reinspection
Mar 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Mar 3, 2026 · Original Source
Food Service Facility License-High · Montgomery County, MD
Johnny Rays
923 Sligo Ave
Last inspected Mar 3, 2026 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsReinspection
Mar 3, 2026
Fail
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Mar 3, 2026 · Original Source
Monitoring
Feb 27, 2026
Pass
2 recorded violations
criticalCode proper_hand_washingHandwashing
Official wording
Proper Hand Washing: Corrected Onsite Repeat Violation
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 problemscriticalCode 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.
More about food kept at an unsafe temperatureOfficial record from Montgomery County HHS, Feb 27, 2026 · Original Source
Comprehensive
Nov 4, 2025
Pass
2 recorded violations
criticalCode proper_hand_washingHandwashing
Official wording
Proper Hand Washing: Corrected Onsite
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 problemscriticalCode 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.
More about food kept at an unsafe temperatureOfficial record from Montgomery County HHS, Nov 4, 2025 · Original Source