SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Aguas Frescas Pa-ty (MOB) last inspected?
The most recent inspection on record was on Nov 9, 2026. 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?
3 inspections on record, from Sep 23, 2025 to Nov 9, 2026.
Has Aguas Frescas Pa-ty (MOB) ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 23, 2025.
The Full Inspection History
3 inspections
Routine
Nov 9, 2026
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, Nov 9, 2026 · Original Source
Routine
Oct 29, 2026
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 29, 2026 · Original Source
Routine
Sep 23, 2025
Violations recorded
1 recorded violation
notedCode 4-302.12Food temperature
Official Wording
Food Temperature Measuring Devices
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.