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Food Service Facility License-High · Montgomery County, MD

Megamart

33 Dalamar Street

Last inspected Jun 16, 2026 · View Map ↗ · Compare ↗

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Pass

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

2 inspections

Complaint Invest W/Monitoring

Jun 16, 2026

Pass

2 recorded violations

criticalCode cold_holding_temperatureFood temperature

Official wording

Cold Holding Temperature: Corrected Onsite 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.

More about food kept at an unsafe temperature
criticalCode hot_holding_temperatureFood temperature

Official wording

Hot Holding Temperature: Corrected Onsite 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.

More about food kept at an unsafe temperature

Official record from Montgomery County HHS, Jun 16, 2026 · Original Source

Reinspection

Feb 6, 2026

Pass

2 recorded violations

criticalCode cold_holding_temperatureFood temperature

Official wording

Cold Holding Temperature: Corrected Onsite 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.

More about food kept at an unsafe temperature
criticalCode hot_holding_temperatureFood temperature

Official wording

Hot Holding Temperature: Corrected Onsite 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.

More about food kept at an unsafe temperature

Official record from Montgomery County HHS, Feb 6, 2026 · Original Source

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