Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Nuclear Regulatory Commissions Vf#66 last inspected?
The most recent inspection on record was on Nov 21, 2025. 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?
2 inspections on record, from Mar 13, 2025 to Nov 21, 2025.
Has Nuclear Regulatory Commissions Vf#66 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 13, 2025.
The Full Inspection History
2 inspections
Monitoring
Nov 21, 2025
Pass
1 recorded violation
criticalCode cooling_time_and_temperatureFood temperature
Official Wording
Cooling 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.
Official record from Montgomery County HHS, Nov 21, 2025 · Original Source
Monitoring
Mar 13, 2025
Pass
2 recorded violations
criticalCode cold_holding_temperatureFood temperature
Official Wording
Cold Holding Temperature: Not In Compliance Repeat Violation
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 hot_holding_temperatureFood temperature
Official Wording
Hot Holding Temperature: Not In Compliance Repeat Violation
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.