SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Capriottis - Bon Inc - #Bear-De009 last inspected?
The most recent inspection on record was on Sep 30, 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: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Feb 28, 2025 to Sep 30, 2025.
Has Capriottis - Bon Inc - #Bear-De009 ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Feb 28, 2025.
The Full Inspection History
2 inspections
Routine
Sep 30, 2025
Violations recorded
2 recorded violations
notedCode 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.
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Sep 30, 2025 · Original Source
Routine
Feb 28, 2025
Violations recorded
2 recorded violations
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.
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.