Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Twinbrook Elementary last inspected?
The most recent inspection on record was on Oct 30, 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?
3 inspections on record, from Oct 2, 2024 to Oct 30, 2025.
Has Twinbrook Elementary ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 2, 2024.
The Full Inspection History
3 inspections
Comprehensive
Oct 30, 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, Oct 30, 2025 · Original Source
Monitoring
Apr 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Apr 1, 2025 · Original Source
Comprehensive
Oct 2, 2024
Pass
2 recorded violations
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.
criticalCode reheating_time_and_temperatureFood temperature
Official Wording
Reheating 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.