ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Wawa Food Market #823 last inspected?
The most recent inspection on record was on Jan 30, 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?
3 inspections on record, from Feb 14, 2025 to Jan 30, 2026.
Has Wawa Food Market #823 ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Feb 14, 2025.
The Full Inspection History
3 inspections
Routine
Jan 30, 2026
Violations recorded
1 recorded violation
notedCode 8-301.11Other
Official Wording
Prerequisite for Operation
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, Jan 30, 2026 · Original Source
Routine
Aug 19, 2025
Violations recorded
2 recorded violations
notedCode 4-302.14Cleaning and sanitizing
Official Wording
Sanitizing Solutions, Testing Devices
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.
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Aug 19, 2025 · Original Source
Routine
Feb 14, 2025
Violations recorded
3 recorded violations
notedCode 2-401.11Employee health and hygiene
Official Wording
Eating, Drinking, or Using Tobacco
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.
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.