ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was The Resurrection Center Church last inspected?
The most recent inspection on record was on Oct 2, 2026. The result listed by Delaware Division of Public Health – Office of Food Protection was “No violations recorded”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Sep 22, 2026 to Oct 2, 2026.
Has The Resurrection Center Church ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Sep 22, 2026.
The Full Inspection History
2 inspections
Routine
Oct 2, 2026
No violations recorded
1 recorded violation
notedCode 4-302.14Cleaning and sanitizing
Official Wording
Sanitizing Solutions, Testing Devices
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 2, 2026 · Original Source
Routine
Sep 22, 2026
Violations recorded
4 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.
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.
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.