Delaware (statewide), DE
825 North Market Street
Last inspected Sep 30, 2026 · View Map ↗ · Compare ↗
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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, Sep 30, 2026 · Original Source
Routine
1 recorded violation
Certified Food Protection Manager
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 issuesOfficial record from Delaware Division of Public Health – Office of Food Protection, Jul 6, 2026 · Original Source
Routine
8 recorded violations
Person-In-Charge-Duties
An issue that does not fit the common categories. Check the official wording for details.
More about other findingCertified Food Protection Manager
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 issuesClean-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 problemsHandwashing 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 Storage Containers Identified with Common Name of Food
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPrerequisite 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, Jun 22, 2026 · Original Source
Follow-Up
1 recorded violation
Outer Openings, Protected
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, Jul 10, 2025 · Original Source
Follow-Up
3 recorded violations
Certified Food Protection Manager
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 issuesOuter Openings, Protected
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPerson-In-Charge-Duties
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, Jun 23, 2025 · Original Source
Routine
7 recorded violations
Certified Food Protection Manager
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 issuesTime/Temperature Control for Safety Food, Hot and Cold Holding
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 temperatureReady-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 temperatureSanitizing Solutions, Testing Devices
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 problemsTemperature 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 temperatureOuter Openings, Protected
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPerson-In-Charge-Duties
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, Jun 4, 2025 · Original Source
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE
Wilmington · Delaware (statewide), DE