Delaware (statewide), DE
100 Jestan Blvd
Last inspected Aug 1, 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
System Maintained in Good Repair
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Delaware Division of Public Health – Office of Food Protection, Aug 1, 2026 · Original Source
Routine
5 recorded violations
Person-In-Charge-Duties
An issue that does not fit the common categories. Check the official wording for details.
More about other findingReady-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 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 contaminationIn-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 issuesSystem Maintained in Good Repair
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Delaware Division of Public Health – Office of Food Protection, Jul 22, 2026 · Original Source
Routine
7 recorded violations
When to Wash
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPreventing Contamination from Hands
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 problemsUsing 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 findingEquipment, 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 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 temperatureOuter Openings, Protected
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, Apr 22, 2025 · Original Source