Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Worldshine International last inspected?
The most recent inspection on record was on Mar 23, 2026. 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 Nov 20, 2025 to Mar 23, 2026.
Has Worldshine International ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Nov 20, 2025.
The Full Inspection History
3 inspections
Monitoring
Mar 23, 2026
Pass
1 recorded violation
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.
Official record from Montgomery County HHS, Mar 23, 2026 · Original Source
Reinspection
Nov 26, 2025
Pass
1 recorded violation
criticalCode hot_holding_temperatureFood temperature
Official Wording
Hot Holding Temperature: Corrected Onsite 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.
Official record from Montgomery County HHS, Nov 26, 2025 · Original Source
Comprehensive
Nov 20, 2025
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.
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.