Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Giant Food #0368 last inspected?
The most recent inspection on record was on Jul 21, 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?
2 inspections on record, from Mar 11, 2025 to Jul 21, 2025.
Has Giant Food #0368 ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Mar 11, 2025.
The Full Inspection History
2 inspections
Food Service Facility Inspection High
Jul 21, 2025
Pass
2 recorded violations
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.
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, Jul 21, 2025 · Original Source
Food Service Facility Inspection High
Mar 11, 2025
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.