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 #0320 last inspected?
The most recent inspection on record was on Aug 12, 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?
4 inspections on record, from Sep 12, 2024 to Aug 12, 2025.
Has Giant Food #0320 ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 12, 2024.
The Full Inspection History
4 inspections
Food Service Facility Inspection High
Aug 12, 2025
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.
Official record from Montgomery County HHS, Aug 12, 2025 · Original Source
Monitoring
Feb 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Feb 11, 2025 · Original Source
Food Service Facility Inspection High
Nov 25, 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.