Follow-Up
Jun 30, 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 30, 2025 · Original Source
Delaware (statewide), DE
Hot Spot Pizza - Hot Spot Naamans Inc - #101
3209 Miller Rd Unit J-K
Last inspected Jun 30, 2025 · View Map ↗ · Compare ↗
No 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
2 inspectionsRoutine
Jun 17, 2025
Violations recorded
9 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 findingnotedCode 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 temperaturenotedCode 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 temperaturenotedCode 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 findingnotedCode 4-204.112Food temperature
Official wording
Temperature Measuring Devices-Functionality
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 temperaturenotedCode 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 temperaturenotedCode 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 contaminationnotedCode 5-501.113Other
Official wording
Covering Receptacles
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 8-304.11Permits, training, and postings
Official wording
Responsibilities of the Permit Holder
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Delaware Division of Public Health – Office of Food Protection, Jun 17, 2025 · Original Source
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