More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine
Jan 8, 2026
Violations recorded
2 recorded violations
notedCode 5-202.12Handwashing
Official wording
Handwashing Sinks, Installation
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.
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Jan 8, 2026 · Original Source
Follow-Up
Jun 20, 2025
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Jun 20, 2025 · Original Source
Routine
Jun 10, 2025
Violations recorded
1 recorded violation
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Jun 10, 2025 · Original Source
Routine
Dec 2, 2024
Violations recorded
2 recorded violations
notedCode 3-203.12Food source and labeling
Official wording
Shellstock, Maintaining Identification
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.
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.