More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Shing Kwong Restaurant last inspected?
The most recent inspection on record was on Oct 28, 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?
4 inspections on record, from Dec 20, 2024 to Oct 28, 2026.
Has Shing Kwong Restaurant ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Dec 20, 2024.
The Full Inspection History
4 inspections
Routine
Oct 28, 2026
Violations recorded
1 recorded violation
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 28, 2026 · Original Source
Follow-Up
Oct 1, 2025
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Oct 1, 2025 · Original Source
Routine
Sep 4, 2025
Violations recorded
4 recorded violations
notedCode 5-203.11Handwashing
Official Wording
Handwashing Sinks-Numbers and Capacities
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.
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.
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, Sep 4, 2025 · Original Source
Routine
Dec 20, 2024
Violations recorded
1 recorded violation
notedCode 2-102.11Permits, training, and postings
Official Wording
Demonstration of Knowledge
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.