Delaware (statewide), DE
200 S Dupont St
Last inspected Sep 30, 2025 · View Map ↗ · Compare ↗
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Routine
1 recorded violation
When to Wash
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, Sep 30, 2025 · Original Source
Routine
5 recorded violations
Cleaning, Frequency and Restrictions
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 problemsReady-To-Eat Time/Temperature Control for Safety Food, Disposition
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 temperatureTime/Temperature Control for Safety Food, Hot and Cold Holding
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 temperatureControlling Pests
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.
More about signs of rodents or insectsRemoving Dead or Trapped Birds, Insects, Rodents and other Pest
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.
More about signs of rodents or insectsOfficial record from Delaware Division of Public Health – Office of Food Protection, Apr 28, 2025 · Original Source
Routine
2 recorded violations
Ready-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 temperatureTemperature 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 temperatureOfficial record from Delaware Division of Public Health – Office of Food Protection, Oct 14, 2024 · Original Source
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE