The Division of Public Health issues permits to almost 4,000 food establishments. Food establishments are operations that store, prepare, package, serve, vend or otherwise provide food for human consumption. This can include take-out counters in grocery stores. These operations are inspected on a regular basis to monitor for compliance with the State of Delaware Food Code, a national model endorsed by the U.S. Food and Drug Administration.

The Food Code applies scientific requirements from the U.S. Public Health Services to assist facilities in developing active managerial control. This approach identifies the risk factors and key interventions most likely to impact the operation’s ability to deliver safe food to the consumer, and then reduces the risk of food borne illness through timely corrective action. Food establishments using active managerial control provide a safer product to consumers by establishing methods to control risks associated with:

• Unsafe food sources - such as food not processed by a regulated, inspected plant
• Inadequate cooking - such as food not cooked to the required temperature
• Improper holding - such as food not kept hot or cold enough before being served
• Contaminated equipment - such as not sanitizing food contact surfaces
• Poor personal hygiene - such as food workers not properly washing their hands

To obtain information about a food establishment through the Freedom of Information Act (FOIA), please follow this link to the Request for information form .

Frequently Asked Questions

Plan Review

The Office of Food Protection conducts reviews of applications for new retail food establishments. The Office of Food Protection requires all Plan Reviews to be mailed to:

Plan Review
43 S Dupont Hwy
Suite C,
Dover, DE 19901

Walk-ins will not be accepted until further notice.

Food Establishment Inspection Reports

To find out more about food establishment inspection reports, please follow this link to the Food Establishment Inspection Reports page. See the link at the bottom of the page to visit the searchable database that is updated on a weekly basis.

Resources for Food Establishments

• Bare Hand Contact
• Consumer Advisory Handout
• Consumer Advisory Brochure
• Focus on Food Safety in the First State
• Food Code: Employee Health Controls
• Food Code: Employee Health Specification Sheet
• Clean-up of Vomiting and Diarrheal Events
• Template for Sushi Rice HACCP Plan
  • English
  • Chinese (Trad.)
  • Chinese (Simp.)
  • Japanese
  • Korean
  • Spanish
  • Vietnamese

More Information

• For questions related to a specific food establishment, please contact the Environmental Health Field Services office in the appropriate county.
• For information on catering operations, please contact the Office of Food Protection.

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