Delaware (statewide), DE
600 North Broad Street
Last inspected Sep 9, 2026 · View Map ↗ · Compare ↗
We'll email you when Land of Spice Desi Farmers Market has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Routine
1 recorded violation
Good Repair and Proper Adjustment-Equipment
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 9, 2026 · Original Source
Complaint
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Sep 4, 2026 · Original Source
Routine
3 recorded violations
Using a Handwashing Sink-Operation and Maintenance
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsSafe, Unadulterated and Honestly Presented
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 contaminationMechanical Warewashing Equipment, Wash Solution Temperature
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, Apr 7, 2026 · Original Source
Routine
3 recorded violations
Using a Handwashing Sink-Operation and Maintenance
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsSafe, Unadulterated and Honestly Presented
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 contaminationMechanical Warewashing Equipment, Wash Solution Temperature
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, Mar 25, 2026 · Original Source
Routine
3 recorded violations
Handwashing Cleanser, Availability
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsHand Drying Provision
An issue that does not fit the common categories. Check the official wording for details.
More about other findingTime/Temperature Control for Safety Food, Hot and Cold Holding
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, May 7, 2025 · Original Source
Routine
1 recorded violation
Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking
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, Nov 1, 2024 · Original Source
Middletown · Delaware (statewide), DE
Middletown · Delaware (statewide), DE
Middletown · Delaware (statewide), DE
Middletown · Delaware (statewide), DE