Delaware (statewide), DE

Spencers Bazaar-Blanks Country Kitchen LLC

550 S New St

Last inspected Sep 25, 2026 · View Map ↗ · Compare ↗

Violations recorded

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Spencers Bazaar-Blanks Country Kitchen LLC last inspected?: The most recent inspection on record was on Sep 25, 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: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Mar 11, 2025 to Sep 25, 2026.
Has Spencers Bazaar-Blanks Country Kitchen LLC ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Mar 11, 2025.

The Full Inspection History

4 inspections

Routine

Sep 25, 2026

Violations recorded

4 recorded violations

notedCode 4-501.114Chemicals

Official Wording

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping Cloths, Use Limitation

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

notedCode 4-101.19Cleaning 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

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, Sep 25, 2026 · Original Source

Routine

Mar 20, 2026

Violations recorded

3 recorded violations

notedCode 4-501.114Chemicals

Official Wording

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 6-501.12Cleaning and sanitizing

Official Wording

Cleaning, Frequency and Restrictions

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

notedCode 2-301.14Other

Official Wording

When to Wash

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, Mar 20, 2026 · Original Source

Routine

Sep 23, 2025

Violations recorded

3 recorded violations

notedCode 4-601.11Cleaning and sanitizing

Official Wording

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.

More about cleaning or sanitizing problems

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 2-402.11Employee health and hygiene

Official Wording

Effectiveness-Hair Restraints

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

Official record from Delaware Division of Public Health – Office of Food Protection, Sep 23, 2025 · Original Source

Routine

Mar 11, 2025

Violations recorded

3 recorded violations

notedCode 2-201.11Permits, training, and postings

Official Wording

Responsibility of Permit Holder, Person in Charge, and Conditional Employees

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.

More about paperwork, training, or posting issues

notedCode 6-301.12Other