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Health Inspections.org

Delaware (statewide), DE

Frederica Pizza House

5 Front St

Last inspected Jul 22, 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.

The full inspection history

5 inspections

Routine

Jul 22, 2026

Violations recorded

7 recorded violations

notedCode 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 problems
notedCode 3-302.11Other

Official wording

Packaged and Unpackaged Food-Separation, Packaging, and Segregation

In plain English

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

More about other finding
notedCode 3-501.18Food temperature

Official wording

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

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 3-501.19Other

Official wording

Time as a Public Health Control

In plain English

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

More about other finding
notedCode 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 finding
notedCode 3-602.11Food source and labeling

Official wording

Food Labels

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems
notedCode 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 contamination

Official record from Delaware Division of Public Health – Office of Food Protection, Jul 22, 2026 · Original Source

Routine

Jan 20, 2026

Violations recorded

10 recorded violations

notedCode 5-205.11Handwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance

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 3-302.11Other

Official wording

Packaged and Unpackaged Food-Separation, Packaging, and Segregation

In plain English

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

More about other finding
notedCode 4-601.11Cleaning and sanitizing

Official wording

Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

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 3-501.14Food temperature

Official wording

Cooling

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 3-501.19Other

Official wording

Time as a Public Health Control

In plain English

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

More about other finding
notedCode 7-201.11Other

Official wording

Separation-Storage

In plain English

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

More about other finding
notedCode 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 finding
notedCode 3-602.11Food source and labeling

Official wording

Food Labels

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems
notedCode 4-101.16Other

Official wording

Sponges Use Limitation

In plain English

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

More about other finding
notedCode 5-501.114Water, plumbing, and sewage

Official wording

Using Drain Plugs

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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

Routine

Jun 27, 2025

Violations recorded

7 recorded violations

notedCode 3-302.11Other

Official wording

Packaged and Unpackaged Food-Separation, Packaging, and Segregation

In plain English

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

More about other finding
notedCode 4-601.11Cleaning and sanitizing

Official wording

Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

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 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 temperature
notedCode 7-102.11Other

Official wording

Common Name-Working Containers

In plain English

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

More about other finding
notedCode 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 contamination
notedCode 6-404.11Other

Official wording

Segregation and Location-Distressed Merchandise

In plain English

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

More about other finding
notedCode 4-501.11Equipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment

In plain English

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 issues

Official record from Delaware Division of Public Health – Office of Food Protection, Jun 27, 2025 · Original Source

Follow-Up

Dec 20, 2024

Violations recorded

3 recorded violations

notedCode 4-101.19Cleaning and sanitizing

Official wording

Nonfood-Contact Surfaces

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 4-501.11Equipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment

In plain English

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 issues
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

Official record from Delaware Division of Public Health – Office of Food Protection, Dec 20, 2024 · Original Source

Routine

Dec 9, 2024

Violations recorded

13 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 finding
notedCode 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 problems
notedCode 6-301.12Other

Official wording

Hand Drying Provision

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 3-304.15Other

Official wording

Gloves, Use Limitation

In plain English

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

More about other finding
notedCode 4-501.114Chemicals

Official wording

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely
notedCode 4-602.11Cleaning and sanitizing

Official wording

Equipment Food-Contact Surfaces and Utensils-Frequency

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 4-702.11Cleaning and sanitizing

Official wording

Before Use After Cleaning

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 7-102.11Other

Official wording

Common Name-Working Containers

In plain English

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

More about other finding
notedCode 7-206.11Pests

Official wording

Restricted Use Pesticides, Criteria

In plain English

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 insects
notedCode 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 contamination
notedCode 4-101.19Cleaning and sanitizing

Official wording

Nonfood-Contact Surfaces

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 4-501.11Equipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment

In plain English

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 issues

Official record from Delaware Division of Public Health – Office of Food Protection, Dec 9, 2024 · Original Source

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