ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Chicken House (Milford) last inspected?
The most recent inspection on record was on Sep 30, 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: 5 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Mar 25, 2026 to Sep 30, 2026.
Has Chicken House (Milford) ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Mar 25, 2026.
The Full Inspection History
2 inspections
Routine
Sep 30, 2026
Violations recorded
5 recorded violations
notedCode 3-202.15Other
Official Wording
Package Integrity
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
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.
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.
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.