ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Ali Baba Middle Eastern Restaurant Inc last inspected?
The most recent inspection on record was on Apr 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: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Apr 7, 2025 to Apr 10, 2025.
Has Ali Baba Middle Eastern Restaurant Inc ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Apr 7, 2025.
The Full Inspection History
2 inspections
Follow-Up
Apr 10, 2025
Violations recorded
3 recorded violations
notedCode 2-102.12Permits, training, and postings
Official Wording
Certified Food Protection Manager
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Apr 10, 2025 · Original Source
Routine
Apr 7, 2025
Violations recorded
7 recorded violations
notedCode 2-102.12Permits, training, and postings
Official Wording
Certified Food Protection Manager
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.
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.
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.