SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Serendipity last inspected?
The most recent inspection on record was on Jul 10, 2025. The result listed by Delaware Division of Public Health – Office of Food Protection was “Violations recorded”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Feb 6, 2025 to Jul 10, 2025.
Has Serendipity ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Feb 6, 2025.
The Full Inspection History
2 inspections
Routine
Jul 10, 2025
Violations recorded
2 recorded violations
notedCode 3-403.11Food temperature
Official Wording
Reheating for Hot 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.
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Jul 10, 2025 · Original Source
Routine
Feb 6, 2025
Violations recorded
2 recorded violations
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.
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.