Routine
Oct 15, 2026
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 15, 2026 · Original Source
Delaware (statewide), DE
Great Wall
21 Chestnut Hill Plaza
Last inspected Oct 15, 2026 · View Map ↗ · Compare ↗
No violations recorded
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Great Wall last inspected?
- The most recent inspection on record was on Oct 15, 2026. The result listed by Delaware Division of Public Health – Office of Food Protection was “No violations recorded”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 5 inspections on record, from Feb 4, 2025 to Oct 15, 2026.
- Has Great Wall ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 4, 2025.
The Full Inspection History
5 inspectionsRoutine
May 12, 2026
Violations recorded
4 recorded violations
notedCode 3-304.11Equipment and utensils
Official Wording
Food Contact with Equipment, Utensils, and Linens
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 3-501.17Food temperature
Official Wording
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.
More about food kept at an unsafe temperaturenotedCode 2-103.11Other
Official Wording
Person-In-Charge-Duties
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4-302.14Cleaning and sanitizing
Official Wording
Sanitizing Solutions, Testing Devices
In Plain English
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.
More about cleaning or sanitizing problemsOfficial record from Delaware Division of Public Health – Office of Food Protection, May 12, 2026 · Original Source
Routine
Apr 28, 2026
Violations recorded
4 recorded violations
notedCode 3-304.11Equipment and utensils
Official Wording
Food Contact with Equipment, Utensils, and Linens
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 3-501.17Food temperature
Official Wording
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.
More about food kept at an unsafe temperaturenotedCode 2-103.11Other
Official Wording
Person-In-Charge-Duties
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4-302.14Cleaning and sanitizing
Official Wording
Sanitizing Solutions, Testing Devices
In Plain English
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.
More about cleaning or sanitizing problemsOfficial record from Delaware Division of Public Health – Office of Food Protection, Apr 28, 2026 · Original Source
Complaint
Feb 4, 2025
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Feb 4, 2025 · Original Source
Routine
Feb 4, 2025
Violations recorded
13 recorded violations
notedCode 2-301.15Other
Official Wording
Where to Wash
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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.
More about handwashing problemsnotedCode 3-302.11Other
Official Wording
Packaged and Unpackaged Food-Separation, Packaging, and Segregation
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3-501.17Food temperature
Official Wording
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.
More about food kept at an unsafe temperaturenotedCode 6-202.15Other
Official Wording
Outer Openings, Protected
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6-501.111Pests
Official Wording
Controlling Pests
In Plain English
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.
More about signs of rodents or insectsnotedCode 3-305.11Contamination
Official Wording
Food Storage-Preventing Contamination from the Premises
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 3-304.12Equipment and utensils
Official Wording
In-Use Utensils, Between-Use Storage
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 4-903.11Equipment and utensils
Official Wording
Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 4-601.11Cleaning and sanitizing
Official Wording
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
In Plain English
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.
More about cleaning or sanitizing problemsnotedCode 4-602.13Cleaning and sanitizing
Official Wording
Nonfood Contact Surfaces
In Plain English
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.
More about cleaning or sanitizing problemsnotedCode 3-305.15Other
Official Wording
Food Preparation Sink
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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.
More about building upkeep issuesOfficial record from Delaware Division of Public Health – Office of Food Protection, Feb 4, 2025 · Original Source
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