ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Casa Puebla Restaurant (Closed) last inspected?
The most recent inspection on record was on Oct 22, 2024. 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 Oct 11, 2024 to Oct 22, 2024.
Has Casa Puebla Restaurant (Closed) ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 11, 2024.
The Full Inspection History
3 inspections
Follow-Up
Oct 22, 2024
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.
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.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 21, 2024 · Original Source
Routine
Oct 11, 2024
Violations recorded
5 recorded violations
notedCode 3-301.11Handwashing
Official Wording
Preventing Contamination from Hands
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 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.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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.