Delaware (statewide), DE
2715 Governor Printz Boulevard
Last inspected Oct 9, 2026 · View Map ↗ · Compare ↗
We'll email you when Printz Deli has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
Routine
1 recorded violation
Prerequisite for Operation
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Delaware Division of Public Health – Office of Food Protection, Oct 9, 2026 · Original Source
Routine
5 recorded violations
When to Wash
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Cleanser, Availability
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 problemsHand Drying Provision
An issue that does not fit the common categories. Check the official wording for details.
More about other findingReady-To-Eat Time/Temperature Control for Safety Food, Date Marking
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 temperatureFood Labels
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Delaware Division of Public Health – Office of Food Protection, May 19, 2026 · Original Source
Routine
7 recorded violations
Person-In-Charge-Duties
An issue that does not fit the common categories. Check the official wording for details.
More about other findingWhen to Wash
An issue that does not fit the common categories. Check the official wording for details.
More about other findingDrying Mops
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Cleanser, Availability
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 problemsHand Drying Provision
An issue that does not fit the common categories. Check the official wording for details.
More about other findingReady-To-Eat Time/Temperature Control for Safety Food, Date Marking
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 temperatureFood Labels
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Delaware Division of Public Health – Office of Food Protection, May 6, 2026 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Dec 9, 2024 · Original Source
Routine
6 recorded violations
Person-In-Charge-Duties
An issue that does not fit the common categories. Check the official wording for details.
More about other findingClean-up of Vomiting and Diarrheal Events
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 problemsCooking and Baking Equipment
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 temperatureTemperature Measuring Devices-Functionality
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 temperatureFood Storage-Preventing Contamination from the Premises
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 contaminationToilet Room Receptacle, Covered
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Delaware Division of Public Health – Office of Food Protection, Nov 6, 2024 · Original Source
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE