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Delaware (statewide), DE

Ta Instruments - Sodexo Inc

159 Lukens Dr

Last inspected Feb 12, 2026 · View Map ↗ · Compare ↗

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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 inspections

Routine

Feb 12, 2026

Violations recorded

2 recorded violations

notedCode 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 finding
notedCode 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 temperature

Official record from Delaware Division of Public Health – Office of Food Protection, Feb 12, 2026 · Original Source

Routine

Mar 20, 2025

Violations recorded

4 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 issues
notedCode 2-301.14Other

Official wording

When to Wash

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 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 finding
notedCode 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 temperature

Official record from Delaware Division of Public Health – Office of Food Protection, Mar 20, 2025 · Original Source

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