ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Two Stones Pub (Closed) last inspected?
The most recent inspection on record was on Sep 10, 2025. The result listed by Delaware Division of Public Health – Office of Food Protection was “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?
4 inspections on record, from Dec 18, 2024 to Sep 10, 2025.
Has Two Stones Pub (Closed) ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Dec 18, 2024.
The Full Inspection History
4 inspections
Follow-Up
Sep 10, 2025
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, Sep 10, 2025 · Original Source
Routine
Aug 25, 2025
Violations recorded
5 recorded violations
notedCode 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.
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.
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Aug 25, 2025 · Original Source
Follow-Up
Jan 14, 2025
Violations recorded
1 recorded violation
notedCode 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.
Official record from Delaware Division of Public Health – Office of Food Protection, Jan 14, 2025 · Original Source
Routine
Dec 18, 2024
Violations recorded
2 recorded violations
notedCode 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.
Ready-To-Eat Time/Temperature Control for Safety Food, Disposition
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.