Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was El Buen Gusto Familiar, LLC last inspected?
The most recent inspection on record was on Sep 22, 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?
4 inspections on record, from May 22, 2026 to Sep 22, 2026.
Has El Buen Gusto Familiar, LLC ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated May 22, 2026.
The Full Inspection History
4 inspections
Monitoring
Sep 22, 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, Sep 22, 2026 · Original Source
Monitoring
Jul 27, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Jul 27, 2026 · Original Source
Annual
Jul 21, 2026
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.
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.