More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Just Doner & Kebab last inspected?
The most recent inspection on record was on May 14, 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: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Apr 11, 2025 to May 14, 2026.
Has Just Doner & Kebab ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 11, 2025.
The Full Inspection History
3 inspections
Routine
May 14, 2026
Violations recorded
2 recorded violations
notedCode 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.
Official record from Delaware Division of Public Health – Office of Food Protection, May 14, 2026 · Original Source
Follow-Up
Apr 22, 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, Apr 22, 2025 · Original Source
Routine
Apr 11, 2025
Violations recorded
7 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 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.
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.
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.