SEAFORD SD-SEAFORD HS & NORDIC NOOK

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Inspection history

1. Jul 30, 2025

   ✓

2. Apr 23, 2025

   ✕
   3 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

3. Jan 19, 2022

   ✓
   5 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Hot, cold running water not provided, pressure inadequate
   • Non food contact surfaces of equipment not clean
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

4. Jan 11, 2019

   ✕
   4 violations

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Hot, cold running water not provided, pressure inadequate
   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

5. Mar 2, 2017

   ✓

6. Dec 2, 2015

   ✕
   3 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

7. Sep 24, 2014

   ✓

8. Nov 4, 2013

   ✕
   2 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

9. Nov 28, 2012

   ✓
   3 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

10. Sep 23, 2011

    ✓
    2 violations

    • Single service items reused, improperly stored, dispensed, not used when required
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

11. Sep 15, 2010

    ✓
    5 violations

    • Hot, cold running water not provided, pressure inadequate
    • Non food contact surfaces of equipment not clean
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Insects, rodents present

12. Oct 14, 2009

    ✓
    2 violations

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

13. Nov 17, 2008

    ✓
    1 violation

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