Delaware (statewide), DE
84 West Church Street
Last inspected May 12, 2026 · View Map ↗ · Compare ↗
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Routine
1 recorded violation
Outdoor Storage Surface
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, May 12, 2026 · Original Source
Routine
13 recorded violations
Handwashing Cleanser, Availability
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 problemsHand Drying Provision
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Labels
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 problemsControlling Pests
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 insectsFood Equipment, Certification and Classification
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 issuesCeasing Operations and Reporting
An issue that does not fit the common categories. Check the official wording for details.
More about other findingResponsibilities of the Permit Holder
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 issuesConveying Sewage
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOutdoor Storage Surface
An issue that does not fit the common categories. Check the official wording for details.
More about other findingRepairing-Premises, Structures, Attachments, and Fixtures-Methods
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 issuesCleaning, Frequency and Restrictions
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 problemsDrying Mops
An issue that does not fit the common categories. Check the official wording for details.
More about other findingCertified Food Protection Manager
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 issuesOfficial record from Delaware Division of Public Health – Office of Food Protection, Apr 29, 2026 · Original Source
Routine
6 recorded violations
Certified Food Protection Manager
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 issuesResponsibility of Permit Holder, Person in Charge, and Conditional Employees
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 issuesControlling Pests
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 insectsOutdoor Storage Surface
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFloor and Wall Junctures, Coved, and Enclosed or Sealed
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 issuesRepairing-Premises, Structures, Attachments, and Fixtures-Methods
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 issuesOfficial record from Delaware Division of Public Health – Office of Food Protection, Sep 30, 2025 · Original Source
Routine
4 recorded violations
Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking
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 temperatureEquipment, Utensils, Linens and Single-Service and Single-Use Articles Storing
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 issuesOutdoor Storage Surface
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Equipment, Certification and Classification
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, Mar 27, 2025 · Original Source
Follow-Up
4 recorded violations
Thawing
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 temperatureOutdoor Storage Surface
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Equipment, Certification and Classification
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 issuesWhen to Wash
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, Oct 23, 2024 · Original Source
Routine
11 recorded violations
Certified Food Protection Manager
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 issuesResponsibility of Permit Holder, Person in Charge, and Conditional Employees
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 issuesSafe, Unadulterated and Honestly Presented
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 contaminationPackaged and Unpackaged Food-Separation, Packaging, and Segregation
An issue that does not fit the common categories. Check the official wording for details.
More about other findingTime/Temperature Control for Safety Food, Hot and Cold Holding
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 temperatureThawing
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 temperatureEquipment, Utensils, Linens and Single-Service and Single-Use Articles Storing
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 issuesNonfood Contact Surfaces
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 problemsOutdoor Storage Surface
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Equipment, Certification and Classification
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 issuesTimely Correction
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, Sep 18, 2024 · Original Source
Selbyville · Delaware (statewide), DE
Selbyville · Delaware (statewide), DE
Selbyville · Delaware (statewide), DE
Selbyville · Delaware (statewide), DE