Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Eathai Restaurant last inspected?
The most recent inspection on record was on Oct 1, 2026. 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?
5 inspections on record, from Jan 7, 2026 to Oct 1, 2026.
Has Eathai Restaurant ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jan 7, 2026.
The Full Inspection History
5 inspections
Annual
Oct 1, 2026
Pass
1 recorded violation
criticalCode cooling_time_and_temperatureFood temperature
Official Wording
Cooling Time And 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.
Official record from Montgomery County HHS, Oct 1, 2026 · Original Source
Annual
Jun 23, 2026
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.
Official record from Montgomery County HHS, Jun 23, 2026 · Original Source
Annual
Apr 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Apr 9, 2026 · Original Source
Annual
Apr 1, 2026
Pass
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.
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.
Food Protected From Contamination: Corrected Onsite
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.