SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Routine
Jun 5, 2026
Violations recorded
2 recorded violations
notedCode 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.
Official record from Delaware Division of Public Health – Office of Food Protection, Jun 5, 2026 · Original Source
Routine
Dec 3, 2025
Violations recorded
2 recorded violations
notedCode 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.
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Dec 3, 2025 · Original Source
Routine
Apr 28, 2025
Violations recorded
1 recorded violation
notedCode 2-402.11Employee health and hygiene
Official wording
Effectiveness-Hair Restraints
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Delaware Division of Public Health – Office of Food Protection, Apr 28, 2025 · Original Source
Routine
Nov 4, 2024
Violations recorded
1 recorded violation
notedCode 3-305.11Contamination
Official wording
Food Storage-Preventing Contamination from the Premises
In plain English
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.