SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Pulaski Early Education Center last inspected?
The most recent inspection on record was on Sep 30, 2025. 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?
3 inspections on record, from Oct 22, 2024 to Sep 30, 2025.
Has Pulaski Early Education Center ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 22, 2024.
The Full Inspection History
3 inspections
Routine
Sep 30, 2025
Violations recorded
1 recorded violation
notedCode 5-202.12Handwashing
Official Wording
Handwashing Sinks, Installation
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Sep 30, 2025 · Original Source
Routine
Mar 20, 2025
Violations recorded
1 recorded violation
notedCode 4-204.112Food temperature
Official Wording
Temperature Measuring Devices-Functionality
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, Mar 20, 2025 · Original Source
Routine
Oct 22, 2024
Violations recorded
1 recorded violation
notedCode 4-204.112Food temperature
Official Wording
Temperature Measuring Devices-Functionality
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.