SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Marce Bakery& Ice Cream last inspected?
The most recent inspection on record was on Mar 16, 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: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Mar 20, 2025 to Mar 16, 2026.
Has Marce Bakery& Ice Cream ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Mar 20, 2025.
The Full Inspection History
4 inspections
Routine
Mar 16, 2026
Violations recorded
3 recorded violations
notedCode 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.
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.
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Mar 6, 2026 · Original Source
Routine
Sep 11, 2025
Violations recorded
6 recorded violations
notedCode 2-201.11Permits, training, and postings
Official Wording
Responsibility of Permit Holder, Person in Charge, and Conditional Employees
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.
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.
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.
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.
Ready-To-Eat Time/Temperature Control for Safety Food, Disposition
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.
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.