Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Wing Wah last inspected?
The most recent inspection on record was on Sep 10, 2025. The result listed by Montgomery County HHS was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations 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 Mar 31, 2025 to Sep 10, 2025.
Has Wing Wah ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 31, 2025.
The Full Inspection History
3 inspections
Monitoring
Sep 10, 2025
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.
minorCode nosmoking_sign_postedPermits, training, and postings
Official Wording
Nosmoking Sign Posted: Not In Compliance
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Montgomery County HHS, Sep 10, 2025 · Original Source
Reinspection
May 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, May 1, 2025 · Original Source
Annual
Mar 31, 2025
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.