Follow-Up
Oct 29, 2025
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 29, 2025 · Original Source
Delaware (statewide), DE
Sullivans Steakhouse - Sullivans of Delaware LLC
5525 Concord Pk
Last inspected Oct 29, 2025 · 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
3 inspectionsRoutine
Oct 28, 2025
Violations recorded
13 recorded violations
notedCode 2-401.11Employee health and hygiene
Official wording
Eating, Drinking, or Using Tobacco
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.
More about employee hygiene or health policy issuesnotedCode 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 6-301.12Other
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 4-501.112Food temperature
Official wording
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
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 4-601.11Cleaning 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 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 4-204.112Food temperature
Official wording
Temperature Measuring Devices-Functionality
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 3-302.12Other
Official wording
Food Storage Containers Identified with Common Name of Food
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6-202.15Other
Official wording
Outer Openings, Protected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6-501.111Pests
Official wording
Controlling Pests
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 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.
More about food not protected from contaminationnotedCode 4-101.19Cleaning and sanitizing
Official wording
Nonfood-Contact Surfaces
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 4-501.11Equipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment
In plain English
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 28, 2025 · Original Source
Routine
Jan 15, 2025
Violations recorded
8 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.
More about handwashing problemsnotedCode 3-203.12Food source and labeling
Official wording
Shellstock, Maintaining Identification
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 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 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 3-305.11Contamination
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.
More about food not protected from contaminationnotedCode 4-904.11Contamination
Official wording
Kitchenware and Tableware-Preventing Contamination
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.
More about food not protected from contaminationnotedCode 5-205.15Facility maintenance
Official wording
System Maintained in Good Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 5-501.17Other
Official wording
Toilet Room Receptacle, Covered
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 15, 2025 · Original Source