SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Horace Shellhammers last inspected?
The most recent inspection on record was on Feb 3, 2026. The result listed by Delaware Division of Public Health – Office of Food Protection was “Violations recorded”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Nov 12, 2024 to Feb 3, 2026.
Has Horace Shellhammers ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Nov 12, 2024.
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.
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.
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.
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.