Delaware (statewide), DE
2136 West Newport Pike
Last inspected Nov 6, 2025 · View Map ↗ · Compare ↗
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Follow-Up
1 recorded violation
Wood, Use Limitation
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, Nov 6, 2025 · Original Source
Routine
13 recorded violations
Where to Wash
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPackaged 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 findingGloves, Use Limitation
An issue that does not fit the common categories. Check the official wording for details.
More about other findingDemonstration 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 issuesWhen to Wash
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Cleanser, Availability
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 problemsEquipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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 problemsBefore Use After Cleaning
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 problemsTime/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 temperatureReady-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 temperatureRefrigerated Medicines, Storage
An issue that does not fit the common categories. Check the official wording for details.
More about other findingThawing
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 temperatureWood, Use Limitation
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, Oct 27, 2025 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Jan 23, 2025 · Original Source
Routine
7 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 findingRestriction and Storage-Medicines
An issue that does not fit the common categories. Check the official wording for details.
More about other findingInsect Control Devices, Design and Installation
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 insectsIn-Use Utensils, Between-Use Storage
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Delaware Division of Public Health – Office of Food Protection, Jan 16, 2025 · Original Source
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE