Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Chevy Chase Elementary School last inspected?
The most recent inspection on record was on Oct 15, 2025. The result listed by Montgomery County HHS was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Oct 23, 2024 to Oct 15, 2025.
Has Chevy Chase Elementary School 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 23, 2024.
The Full Inspection History
3 inspections
Monitoring
Oct 15, 2025
Pass
1 recorded violation
criticalCode rodents_and_insectsPests
Official Wording
Rodents And Insects: Not In Compliance
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Montgomery County HHS, Oct 15, 2025 · Original Source
Monitoring
Apr 22, 2025
Pass
1 recorded violation
criticalCode cold_holding_temperatureFood temperature
Official Wording
Cold 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, Apr 22, 2025 · Original Source
Comprehensive
Oct 23, 2024
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.