Routine
Sep 1, 2026
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Sep 1, 2026 · Original Source
Delaware (statewide), DE
Kenedougou Grill
311 North King Street
Last inspected Sep 1, 2026 · 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.
Quick Answers
- When was Kenedougou Grill last inspected?
- The most recent inspection on record was on Sep 1, 2026. The result listed by Delaware Division of Public Health – Office of Food Protection was “No violations recorded”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Aug 26, 2025 to Sep 1, 2026.
- Has Kenedougou Grill ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Aug 26, 2025.
The Full Inspection History
4 inspectionsRoutine
Aug 19, 2026
Violations recorded
7 recorded violations
notedCode 2-103.11Other
Official Wording
Person-In-Charge-Duties
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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 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 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 3-602.12Other
Official Wording
Other Forms of Information
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3-304.12Equipment and utensils
Official Wording
In-Use Utensils, Between-Use Storage
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 issuesnotedCode 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 problemsOfficial record from Delaware Division of Public Health – Office of Food Protection, Aug 19, 2026 · Original Source
Follow-Up
Sep 8, 2025
Violations recorded
1 recorded violation
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 issuesOfficial record from Delaware Division of Public Health – Office of Food Protection, Sep 8, 2025 · Original Source
Routine
Aug 26, 2025
Violations recorded
6 recorded violations
notedCode 2-103.11Other
Official Wording
Person-In-Charge-Duties
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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 findingnotedCode 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 problemsnotedCode 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 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 issuesnotedCode 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 temperatureOfficial record from Delaware Division of Public Health – Office of Food Protection, Aug 26, 2025 · Original Source