Routine
Jul 13, 2026
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Jul 13, 2026 · Original Source
Delaware (statewide), DE
Brown Bag Deli & Grocery
301 East 9th Street
Last inspected Jul 13, 2026 · View Map ↗ · Compare ↗
No violations recorded
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine
Jun 29, 2026
Violations recorded
7 recorded violations
notedCode 2-103.11Other
Official wording
Person-In-Charge-Duties
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2-501.11Cleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events
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 problemsnotedCode 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 temperaturenotedCode 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 temperaturenotedCode 3-302.12Other
Official wording
Food Storage Containers Identified with Common Name of Food
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3-305.11Contamination
Official wording
Food Storage-Preventing Contamination from the Premises
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 contaminationnotedCode 8-301.11Other
Official wording
Prerequisite for Operation
In plain English
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, Jun 29, 2026 · Original Source
Routine
Oct 2, 2025
Violations recorded
2 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 problemsnotedCode 6-501.12Cleaning and sanitizing
Official wording
Cleaning, Frequency and Restrictions
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 problemsOfficial record from Delaware Division of Public Health – Office of Food Protection, Oct 2, 2025 · Original Source
Routine
Sep 22, 2025
Violations recorded
6 recorded violations
notedCode 2-301.14Other
Official wording
When to Wash
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6-301.11Handwashing
Official wording
Handwashing Cleanser, Availability
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 problemsnotedCode 3-501.16Food temperature
Official wording
Time/Temperature Control for Safety Food, Hot and Cold Holding
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 temperaturenotedCode 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 temperaturenotedCode 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 problemsnotedCode 6-501.12Cleaning and sanitizing
Official wording
Cleaning, Frequency and Restrictions
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 problemsOfficial record from Delaware Division of Public Health – Office of Food Protection, Sep 22, 2025 · Original Source
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