Delaware (statewide), DE
600 N Broad St Unit #18
Last inspected Jul 24, 2026 · View Map ↗ · Compare ↗
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Routine
1 recorded violation
In-Use Utensils, Between-Use Storage
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, Jul 24, 2026 · Original Source
Routine
4 recorded violations
Hand Drying Provision
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Signage
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 problemsTime/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 temperatureGood 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, Oct 3, 2025 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Feb 14, 2025 · Original Source
Routine
2 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 problemsReady-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, Jan 30, 2025 · Original Source
Middletown · Delaware (statewide), DE
Middletown · Delaware (statewide), DE
Middletown · Delaware (statewide), DE
Middletown · Delaware (statewide), DE