DEL'S BAR & GRILL LLC

Order for delivery

Inspection history

1. May 21, 2026

   ✓
   1 violation

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. Jan 9, 2026

   ✓
   1 violation

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

3. May 8, 2025

   ✓

4. Jan 24, 2025

   ✕
   2 violations

   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Non food contact surfaces of equipment not clean

5. May 23, 2024

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

6. Apr 10, 2024

   ✕
   3 violations

   • In use food dispensing utensils improperly stored
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

7. Jun 16, 2023

   ✓
   3 violations

   • Pesticide application not supervised by a certified applicator
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

8. Feb 28, 2023

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

9. Aug 29, 2022

   ✓
   1 violation

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

10. Mar 3, 2022

    ✕
    2 violations

    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Wiping cloths dirty, not stored properly in sanitizing solutions

11. Oct 15, 2021

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

12. Jul 12, 2021

    ✕
    8 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical: Food from unapproved source, spoiled, adulterated on premises.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

13. Mar 3, 2020

    ✕
    4 violations

    • In use food dispensing utensils improperly stored
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

14. Dec 13, 2019

    ✕
    5 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical: Food from unapproved source, spoiled, adulterated on premises.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Insects, rodents present