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Restaurant
Health Inspections.org

Delaware (statewide), DE

Aunt Bertas Kitchen of Hockessin INC

7288 Lancaster Pike

Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗

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Violations recorded
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Aunt Bertas Kitchen of Hockessin INC last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by Delaware Division of Public Health – Office of Food Protection was “Violations recorded”.
Were any violations recorded at the last inspection?
Yes: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Oct 20, 2026 to Oct 27, 2026.
Has Aunt Bertas Kitchen of Hockessin INC ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Oct 20, 2026.

The Full Inspection History

2 inspections

Routine

Oct 27, 2026

Violations recorded

4 recorded violations

notedCode 4-204.112Food temperature

Official Wording

Temperature Measuring Devices-Functionality

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.

More about food kept at an unsafe temperature
notedCode 3-306.11Contamination

Official Wording

Food Display-Preventing Contamination by Consumers

In Plain English

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 contamination
notedCode 4-302.14Cleaning and sanitizing

Official Wording

Sanitizing Solutions, Testing Devices

In Plain English

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 problems
notedCode 6-501.16Other

Official Wording

Drying Mops

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Delaware Division of Public Health – Office of Food Protection, Oct 27, 2026 · Original Source

Routine

Oct 20, 2026

Violations recorded

6 recorded violations

notedCode 4-302.14Cleaning and sanitizing

Official Wording

Sanitizing Solutions, Testing Devices

In Plain English

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 problems
notedCode 6-501.16Other

Official Wording

Drying Mops

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 6-301.14Handwashing

Official Wording

Handwashing Signage

In Plain English

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 problems
notedCode 3-501.17Food temperature

Official Wording

Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking

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.

More about food kept at an unsafe temperature
notedCode 4-204.112Food temperature

Official Wording

Temperature Measuring Devices-Functionality

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.

More about food kept at an unsafe temperature
notedCode 3-306.11Contamination

Official Wording

Food Display-Preventing Contamination by Consumers

In Plain English

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 contamination

Official record from Delaware Division of Public Health – Office of Food Protection, Oct 20, 2026 · Original Source

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