Routine
Jan 20, 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, Jan 20, 2026 · Original Source
Delaware (statewide), DE
Pizza Pro and Fried Chicken
119 Greenbank Road
Last inspected Jan 20, 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
2 inspectionsRoutine
Jan 13, 2026
Violations recorded
13 recorded violations
notedCode 2-102.11Permits, training, and postings
Official wording
Demonstration of Knowledge
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 issuesnotedCode 5-202.12Handwashing
Official wording
Handwashing Sinks, Installation
In plain English
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 problemsnotedCode 5-205.11Handwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance
In plain English
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 problemsnotedCode 6-301.11Handwashing
Official wording
Handwashing Cleanser, Availability
In plain English
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 problemsnotedCode 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 3-302.11Other
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 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 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 4-602.12Food temperature
Official wording
Cooking and Baking Equipment
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 4-702.11Cleaning and sanitizing
Official wording
Before Use After Cleaning
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 3-501.16Food 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 temperaturenotedCode 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 7-207.11Other
Official wording
Restriction and Storage-Medicines
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Delaware Division of Public Health – Office of Food Protection, Jan 13, 2026 · Original Source
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