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Restaurant
Health Inspections.org

Delaware (statewide), DE

Marys Kountry Kitchen

222 Main St

Last inspected Oct 12, 2026 · View Map ↗ · Compare ↗

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Violations recorded
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Marys Kountry Kitchen last inspected?
The most recent inspection on record was on Oct 12, 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: 6 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Oct 29, 2024 to Oct 12, 2026.
Has Marys Kountry Kitchen ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Oct 29, 2024.

The Full Inspection History

4 inspections

Routine

Oct 12, 2026

Violations recorded

6 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.

More about other finding
notedCode 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 temperature
notedCode 7-301.11Other

Official Wording

Separation-Storage and Display, Stock and Retail Sale

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 3-302.12Other

Official Wording

Food Storage Containers Identified with Common Name of Food

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 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 contamination
notedCode 4-101.17Other

Official Wording

Wood, Use Limitation

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Delaware Division of Public Health – Office of Food Protection, Oct 12, 2026 · Original Source

Routine

Aug 12, 2025

Violations recorded

6 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Using a Handwashing Sink-Operation and Maintenance

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 problems
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.

More about handwashing problems
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.

More about other finding
notedCode 3-501.16Food temperature

Official Wording

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.

More about food kept at an unsafe temperature
notedCode 3-501.18Food temperature

Official Wording

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.

More about food kept at an unsafe temperature
notedCode 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 problems

Official record from Delaware Division of Public Health – Office of Food Protection, Aug 12, 2025 · Original Source

Follow-Up

Nov 7, 2024

Violations recorded

2 recorded violations

notedCode 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 insects
notedCode 6-201.11Cleaning and sanitizing

Official Wording

Floors, Walls and Ceilings-Cleanability

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 problems

Official record from Delaware Division of Public Health – Office of Food Protection, Nov 7, 2024 · Original Source

Routine

Oct 29, 2024

Violations recorded

4 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.

More about other finding
notedCode 3-501.16Food temperature

Official Wording

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.

More about food kept at an unsafe temperature
notedCode 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 insects
notedCode 6-201.11Cleaning and sanitizing

Official Wording

Floors, Walls and Ceilings-Cleanability

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 problems

Official record from Delaware Division of Public Health – Office of Food Protection, Oct 29, 2024 · Original Source

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