Delaware (statewide), DE
202 E 6th St
Last inspected Jan 21, 2026 · View Map ↗ · Compare ↗
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Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Routine
1 recorded violation
Hand Drying Provision
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Delaware Division of Public Health – Office of Food Protection, Jan 21, 2026 · Original Source
Follow-Up
1 recorded violation
Certified Food Protection Manager
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.
More about paperwork, training, or posting issuesOfficial record from Delaware Division of Public Health – Office of Food Protection, Mar 11, 2025 · Original Source
Routine
6 recorded violations
Demonstration of Knowledge
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.
More about paperwork, training, or posting issuesCertified Food Protection Manager
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.
More about paperwork, training, or posting issuesUsing a Handwashing Sink-Operation and Maintenance
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsPackaged and Unpackaged Food-Separation, Packaging, and Segregation
An issue that does not fit the common categories. Check the official wording for details.
More about other findingReady-To-Eat Time/Temperature Control for Safety Food, Date Marking
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.
More about food kept at an unsafe temperatureSanitizing Solutions, Testing Devices
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Delaware Division of Public Health – Office of Food Protection, Feb 27, 2025 · Original Source