Delaware (statewide), DE
314 N Union St
Last inspected May 18, 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
Drying Mops
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, May 18, 2026 · Original Source
Follow-Up
4 recorded violations
Person-In-Charge-Duties
An issue that does not fit the common categories. Check the official wording for details.
More about other findingClean-up of Vomiting and Diarrheal Events
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 problemsTemperature Measuring Devices-Functionality
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 temperatureFood Storage-Preventing Contamination from the Premises
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Delaware Division of Public Health – Office of Food Protection, Jan 21, 2025 · Original Source
Routine
4 recorded violations
Person-In-Charge-Duties
An issue that does not fit the common categories. Check the official wording for details.
More about other findingClean-up of Vomiting and Diarrheal Events
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 problemsTemperature Measuring Devices-Functionality
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 temperatureFood Storage-Preventing Contamination from the Premises
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Delaware Division of Public Health – Office of Food Protection, Jan 7, 2025 · Original Source
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE