ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Aunt Marys Kitchen last inspected?
The most recent inspection on record was on Oct 29, 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: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Feb 25, 2025 to Oct 29, 2026.
Has Aunt Marys Kitchen ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Feb 25, 2025.
The Full Inspection History
9 inspections
Routine
Oct 29, 2026
Violations recorded
4 recorded violations
notedCode 4-501.19Food temperature
Official Wording
Manual Warewashing Equipment, Wash Solution Temperature
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.
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.
Repairing-Premises, Structures, Attachments, and Fixtures-Methods
In Plain English
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 29, 2026 · Original Source
Routine
Oct 15, 2026
Violations recorded
5 recorded violations
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.
Manual Warewashing Equipment, Wash Solution Temperature
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.
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.
Repairing-Premises, Structures, Attachments, and Fixtures-Methods
In Plain English
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 15, 2026 · Original Source
Routine
Oct 14, 2026
Violations recorded
6 recorded violations
notedCode 2-201.11Permits, training, and postings
Official Wording
Responsibility of Permit Holder, Person in Charge, and Conditional Employees
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.
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.
Manual Warewashing Equipment, Wash Solution Temperature
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.
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.
Repairing-Premises, Structures, Attachments, and Fixtures-Methods
In Plain English
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 14, 2026 · Original Source
Routine
Sep 30, 2026
Violations recorded
11 recorded violations
notedCode 8-304.11Permits, training, and postings
Official Wording
Responsibilities of the Permit Holder
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.
Responsibility of Permit Holder, Person in Charge, and Conditional Employees
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.
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.
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.
Manual Warewashing Equipment, Wash Solution Temperature
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.
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.
Designated Areas-Employee Accommodations for eating / drinking/smoking
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Repairing-Premises, Structures, Attachments, and Fixtures-Methods
In Plain English
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Sep 30, 2026 · Original Source
Routine
Apr 2, 2026
Violations recorded
10 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.
Responsibility of Permit Holder, Person in Charge, and Conditional Employees
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.
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.
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.
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 2, 2026 · Original Source
Complaint
Dec 11, 2025
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Dec 11, 2025 · Original Source
Complaint
Sep 8, 2025
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Sep 8, 2025 · Original Source
Routine
Sep 8, 2025
Violations recorded
7 recorded violations
notedCode 8-304.11Permits, training, and postings
Official Wording
Responsibilities of the Permit Holder
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.
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.
Food Storage-Preventing Contamination from the Premises
In Plain English
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.
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 8, 2025 · Original Source
Routine
Feb 25, 2025
Violations recorded
6 recorded violations
notedCode 3-602.11Food source and labeling
Official Wording
Food Labels
In Plain English
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.
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.
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.