Routine
Oct 15, 2026
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 15, 2026 · Original Source
Delaware (statewide), DE
Babys Brunch
108 West Loockerman Street
Last inspected Oct 15, 2026 · View Map ↗ · Compare ↗
No violations recorded
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Babys Brunch last inspected?
- The most recent inspection on record was on Oct 15, 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?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 9 inspections on record, from Dec 12, 2024 to Oct 15, 2026.
- Has Babys Brunch ever been closed by the health department?
- No closure appears in the 9 inspection records we hold for this business. The earliest is dated Dec 12, 2024.
The Full Inspection History
9 inspectionsRoutine
Oct 2, 2026
Violations recorded
13 recorded violations
notedCode 2-401.11Employee health and hygiene
Official Wording
Eating, Drinking, or Using Tobacco
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.
More about employee hygiene or health policy issuesnotedCode 3-302.11Other
Official Wording
Packaged and Unpackaged Food-Separation, Packaging, and Segregation
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4-101.19Cleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces
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.
More about cleaning or sanitizing problemsnotedCode 4-602.13Cleaning and sanitizing
Official Wording
Nonfood Contact Surfaces
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.
More about cleaning or sanitizing problemsnotedCode 5-205.11Handwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance
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.
More about handwashing problemsnotedCode 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.
More about handwashing problemsnotedCode 6-301.12Other
Official Wording
Hand Drying Provision
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3-501.16Food temperature
Official Wording
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.
More about food kept at an unsafe temperaturenotedCode 3-501.17Food temperature
Official Wording
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.
More about food kept at an unsafe temperaturenotedCode 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.
More about cleaning or sanitizing problemsnotedCode 5-501.17Other
Official Wording
Toilet Room Receptacle, Covered
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6-202.14Other
Official Wording
Toilet Rooms, Enclosed
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6-501.19Other
Official Wording
Closing Toilet Room Doors
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Delaware Division of Public Health – Office of Food Protection, Oct 2, 2026 · Original Source
Routine
Sep 24, 2026
Violations recorded
13 recorded violations
notedCode 2-401.11Employee health and hygiene
Official Wording
Eating, Drinking, or Using Tobacco
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.
More about employee hygiene or health policy issuesnotedCode 3-302.11Other
Official Wording
Packaged and Unpackaged Food-Separation, Packaging, and Segregation
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4-101.19Cleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces
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.
More about cleaning or sanitizing problemsnotedCode 4-602.13Cleaning and sanitizing
Official Wording
Nonfood Contact Surfaces
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.
More about cleaning or sanitizing problemsnotedCode 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.
More about paperwork, training, or posting issuesnotedCode 5-205.11Handwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance
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.
More about handwashing problemsnotedCode 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.
More about handwashing problemsnotedCode 6-301.12Other
Official Wording
Hand Drying Provision
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4-501.114Chemicals
Official Wording
Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelynotedCode 3-501.16Food temperature
Official Wording
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.
More about food kept at an unsafe temperaturenotedCode 3-501.17Food temperature
Official Wording
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.
More about food kept at an unsafe temperaturenotedCode 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.
More about cleaning or sanitizing problemsnotedCode 5-501.17Other
Official Wording
Toilet Room Receptacle, Covered
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Delaware Division of Public Health – Office of Food Protection, Sep 24, 2026 · Original Source
Routine
Apr 8, 2026
Violations recorded
1 recorded violation
notedCode 6-202.14Other
Official Wording
Toilet Rooms, Enclosed
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Delaware Division of Public Health – Office of Food Protection, Apr 8, 2026 · Original Source
Routine
Mar 26, 2026
Violations recorded
13 recorded violations
notedCode 2-301.14Other
Official Wording
When to Wash
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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.
More about food source, dating, or labeling problemsnotedCode 6-202.14Other
Official Wording
Toilet Rooms, Enclosed
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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.
More about handwashing problemsnotedCode 6-301.12Other
Official Wording
Hand Drying Provision
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4-501.114Chemicals
Official Wording
Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelynotedCode 4-602.12Food temperature
Official Wording
Cooking and Baking Equipment
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.
More about food kept at an unsafe temperaturenotedCode 3-501.17Food temperature
Official Wording
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.
More about food kept at an unsafe temperaturenotedCode 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.
More about cleaning or sanitizing problemsnotedCode 5-501.17Other
Official Wording
Toilet Room Receptacle, Covered
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6-501.19Other
Official Wording
Closing Toilet Room Doors
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6-403.11Employee health and hygiene
Official Wording
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.
More about employee hygiene or health policy issuesnotedCode 2-301.12Cleaning and sanitizing
Official Wording
Cleaning Procedure
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.
More about cleaning or sanitizing problemsOfficial record from Delaware Division of Public Health – Office of Food Protection, Mar 26, 2026 · Original Source
Routine
Sep 17, 2025
Violations recorded
5 recorded violations
notedCode 6-301.12Other
Official Wording
Hand Drying Provision
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2-402.11Employee health and hygiene
Official Wording
Effectiveness-Hair Restraints
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.
More about employee hygiene or health policy issuesnotedCode 4-501.11Equipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 6-501.11Facility maintenance
Official Wording
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.
More about building upkeep issuesnotedCode 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.
More about paperwork, training, or posting issuesOfficial record from Delaware Division of Public Health – Office of Food Protection, Sep 17, 2025 · Original Source
Routine
Mar 5, 2025
Violations recorded
3 recorded violations
notedCode 6-301.12Other
Official Wording
Hand Drying Provision
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 7-201.11Other
Official Wording
Separation-Storage
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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.
More about cleaning or sanitizing problemsOfficial record from Delaware Division of Public Health – Office of Food Protection, Mar 5, 2025 · Original Source
Follow-Up
Mar 5, 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.
More about cleaning or sanitizing problemsOfficial record from Delaware Division of Public Health – Office of Food Protection, Mar 5, 2025 · Original Source
Routine
Dec 12, 2024
Violations recorded
10 recorded violations
notedCode 6-501.16Other
Official Wording
Drying Mops
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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.
More about paperwork, training, or posting issuesnotedCode 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.
More about paperwork, training, or posting issuesnotedCode 6-301.12Other
Official Wording
Hand Drying Provision
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3-302.11Other
Official Wording
Packaged and Unpackaged Food-Separation, Packaging, and Segregation
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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.
More about cleaning or sanitizing problemsnotedCode 4-602.12Food temperature
Official Wording
Cooking and Baking Equipment
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.
More about food kept at an unsafe temperaturenotedCode 3-501.17Food temperature
Official Wording
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.
More about food kept at an unsafe temperaturenotedCode 7-202.12Other
Official Wording
Conditions of Use
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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.
More about cleaning or sanitizing problemsOfficial record from Delaware Division of Public Health – Office of Food Protection, Dec 12, 2024 · Original Source