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Restaurant
Health Inspections.org

Delaware (statewide), DE

Horace Shellhammers

9c University Plaza

Last inspected Feb 3, 2026 · View Map ↗ · Compare ↗

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Violations recorded

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Routine

Feb 3, 2026

Violations recorded

1 recorded violation

notedCode 4-602.12Food temperature

Official wording

Cooking and Baking Equipment

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

Official record from Delaware Division of Public Health – Office of Food Protection, Feb 3, 2026 · Original Source

Routine

Jun 5, 2025

Violations recorded

1 recorded violation

notedCode 4-302.12Food temperature

Official wording

Food Temperature Measuring Devices

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

Official record from Delaware Division of Public Health – Office of Food Protection, Jun 5, 2025 · Original Source

Routine

Nov 12, 2024

Violations recorded

2 recorded violations

notedCode 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 temperature
notedCode 4-302.12Food temperature

Official wording

Food Temperature Measuring Devices

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

Official record from Delaware Division of Public Health – Office of Food Protection, Nov 12, 2024 · Original Source

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