SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Basil last inspected?
The most recent inspection on record was on Jul 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: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Jul 30, 2025 to Jul 9, 2026.
Has Basil ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 30, 2025.
The Full Inspection History
3 inspections
Routine
Jul 9, 2026
Violations recorded
2 recorded violations
notedCode 4-204.112Food temperature
Official Wording
Temperature Measuring Devices-Functionality
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Jul 9, 2026 · Original Source
Follow-Up
Aug 12, 2025
Violations recorded
2 recorded violations
notedCode 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.
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 12, 2025 · Original Source
Routine
Jul 30, 2025
Violations recorded
7 recorded violations
notedCode 3-501.18Food temperature
Official Wording
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.
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.
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.
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.
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.
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.