Routine
Jun 29, 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, Jun 29, 2026 · Original Source
Delaware (statewide), DE
Kirkwood Diner
3611 Kirkwood Highway
Last inspected Jun 29, 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.
The full inspection history
3 inspectionsRoutine
Jun 18, 2026
Violations recorded
1 recorded violation
notedCode 4-501.114Chemicals
Official wording
Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Delaware Division of Public Health – Office of Food Protection, Jun 18, 2026 · Original Source
Routine
Jun 9, 2026
Violations recorded
13 recorded violations
notedCode 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 4-501.114Chemicals
Official wording
Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelynotedCode 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 7-201.11Other
Official wording
Separation-Storage
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 3-303.12Other
Official wording
Storage or Display of Food in Contact with Water or Ice
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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 3-304.14Cleaning and sanitizing
Official wording
Wiping Cloths, Use Limitation
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 4-903.11Equipment and utensils
Official wording
Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing
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 4-101.19Cleaning and sanitizing
Official wording
Nonfood-Contact Surfaces
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 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 4-601.11Cleaning and sanitizing
Official wording
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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 4-202.18Facility maintenance
Official wording
Ventilation Hood Systems, Filters
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Delaware Division of Public Health – Office of Food Protection, Jun 9, 2026 · Original Source
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