ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Fairfield Inn and Suite last inspected?
The most recent inspection on record was on Oct 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: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Mar 6, 2025 to Oct 30, 2025.
Has Fairfield Inn and Suite 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 6, 2025.
The Full Inspection History
2 inspections
Routine
Oct 30, 2025
Violations recorded
1 recorded violation
notedCode 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.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 30, 2025 · Original Source
Routine
Mar 6, 2025
Violations recorded
4 recorded violations
notedCode 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.
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.
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.