More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Youngs BBQ last inspected?
The most recent inspection on record was on Jun 24, 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 Mar 18, 2025 to Jun 24, 2026.
Has Youngs BBQ 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 18, 2025.
The Full Inspection History
4 inspections
Complaint
Jun 24, 2026
Violations recorded
1 recorded violation
notedCode 3-501.14Food temperature
Official Wording
Cooling
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Jun 24, 2026 · Original Source
Routine
Feb 26, 2026
No violations recorded
0 recorded violations
No violations recorded in this inspection.
Official record from Delaware Division of Public Health – Office of Food Protection, Feb 26, 2026 · Original Source
Routine
Feb 3, 2026
Violations recorded
1 recorded violation
notedCode 5-205.11Handwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance
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.
Official record from Delaware Division of Public Health – Office of Food Protection, Feb 3, 2026 · Original Source
Routine
Mar 18, 2025
Violations recorded
1 recorded violation
notedCode 3-501.17Food temperature
Official Wording
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.