SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Smyrna Elementary School last inspected?
The most recent inspection on record was on Nov 4, 2026. 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 Oct 21, 2026 to Nov 4, 2026.
Has Smyrna Elementary School ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Oct 21, 2026.
The Full Inspection History
2 inspections
Routine
Nov 4, 2026
Violations recorded
2 recorded violations
notedCode 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.
Mechanical Warewashing Equipment, Wash Solution Temperature
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Nov 4, 2026 · Original Source
Routine
Oct 21, 2026
Violations recorded
2 recorded violations
notedCode 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.
Mechanical Warewashing Equipment, Wash Solution Temperature
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.