Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Capt. James E. Daly Elementary last inspected?
The most recent inspection on record was on Oct 27, 2025. The result listed by Montgomery County HHS was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Oct 22, 2024 to Oct 27, 2025.
Has Capt. James E. Daly Elementary ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 22, 2024.
The Full Inspection History
3 inspections
Monitoring
Oct 27, 2025
Pass
2 recorded violations
criticalCode cooling_time_and_temperatureFood temperature
Official Wording
Cooling Time And 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.
criticalCode reheating_time_and_temperatureFood temperature
Official Wording
Reheating Time And 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 27, 2025 · Original Source
Monitoring
May 29, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, May 29, 2025 · Original Source
Comprehensive
Oct 22, 2024
Pass
1 recorded violation
criticalCode hot_holding_temperatureFood temperature
Official Wording
Hot 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.