ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was New York Fried Chicken last inspected?
The most recent inspection on record was on Feb 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: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Mar 25, 2025 to Feb 16, 2026.
Has New York Fried Chicken ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Mar 25, 2025.
The Full Inspection History
2 inspections
Routine
Feb 16, 2026
Violations recorded
1 recorded violation
notedCode 4-205.10Equipment and utensils
Official Wording
Food Equipment, Certification and Classification
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Feb 16, 2026 · Original Source
Routine
Mar 25, 2025
Violations recorded
4 recorded violations
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.
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 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.
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.