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Food Service Facility License-High · Montgomery County, MD

La Rumba Restaurant

2311 Price Ave.

Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was La Rumba Restaurant last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by Montgomery County HHS was “Pass”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded, including 3 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Mar 26, 2026 to Oct 27, 2026.
Has La Rumba 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 Mar 26, 2026.

The Full Inspection History

5 inspections

Monitoring

Oct 27, 2026

Pass

3 recorded violations

criticalCode food_from_approved_sourceFood source and labeling

Official Wording

Food From Approved Source: Not In Compliance

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems
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.

More about food kept at an unsafe temperature
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.

More about signs of rodents or insects

Official record from Montgomery County HHS, Oct 27, 2026 · Original Source

Reinspection

May 8, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Montgomery County HHS, May 8, 2026 · Original Source

Reinspection

May 4, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Montgomery County HHS, May 4, 2026 · Original Source

Reinspection

Apr 24, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Montgomery County HHS, Apr 24, 2026 · Original Source

Comprehensive

Mar 26, 2026

Pass

5 recorded violations

criticalCode food_from_approved_sourceFood source and labeling

Official Wording

Food From Approved Source: Not In Compliance

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems
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.

More about food kept at an unsafe temperature
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.

More about food kept at an unsafe temperature
criticalCode cooking_time_and_temperatureFood temperature

Official Wording

Cooking Time And 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.

More about food kept at an unsafe temperature
criticalCode reheating_time_and_temperatureFood temperature

Official Wording

Reheating Time And 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.

More about food kept at an unsafe temperature

Official record from Montgomery County HHS, Mar 26, 2026 · Original Source

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