More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Wild Quail Golf & Country Club last inspected?
The most recent inspection on record was on May 26, 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: 6 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Apr 8, 2025 to May 26, 2026.
Has Wild Quail Golf & Country Club ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 8, 2025.
The Full Inspection History
3 inspections
Routine
May 26, 2026
Violations recorded
6 recorded violations
notedCode 3-501.19Other
Official Wording
Time as a Public Health Control
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
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.
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.
Official record from Delaware Division of Public Health – Office of Food Protection, May 26, 2026 · Original Source
Follow-Up
Apr 22, 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, Apr 22, 2025 · Original Source
Routine
Apr 8, 2025
Violations recorded
11 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.
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.
Food Storage-Preventing Contamination from the Premises
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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.
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.
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.
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.
Manual Warewashing Equipment, Wash Solution Temperature
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.