More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Karkinos (MOB) 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 8, 2025 to May 14, 2026.
Has Karkinos (MOB) 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 8, 2025.
The Full Inspection History
3 inspections
Routine
May 14, 2026
Violations recorded
2 recorded violations
notedCode 4-302.12Food temperature
Official Wording
Food Temperature Measuring Devices
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.
Official record from Delaware Division of Public Health – Office of Food Protection, May 14, 2026 · Original Source
Routine
Aug 22, 2025
Violations recorded
1 recorded violation
notedCode 8-304.11Permits, training, and postings
Official Wording
Responsibilities of the Permit Holder
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Aug 22, 2025 · Original Source
Routine
Apr 8, 2025
Violations recorded
2 recorded violations
notedCode 2-501.11Cleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events
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.
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.