Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Tacos Way Silver Spring last inspected?
The most recent inspection on record was on Jul 15, 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?
3 inspections on record, from Sep 10, 2024 to Jul 15, 2025.
Has Tacos Way Silver Spring ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 10, 2024.
The Full Inspection History
3 inspections
Comprehensive
Jul 15, 2025
Pass
1 recorded violation
criticalCode toxic_substances_and_pesticidesPests
Official Wording
Toxic Substances And Pesticides: 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.
Official record from Montgomery County HHS, Jul 15, 2025 · Original Source
Monitoring
Feb 6, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Feb 6, 2025 · Original Source
Comprehensive
Sep 10, 2024
Pass
2 recorded violations
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.
criticalCode hot_holding_temperatureFood temperature
Official Wording
Hot 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.