Routine Inspection
Apr 14, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Apr 14, 2026 · Original Source
Non-DPSCD · Detroit, MI
College Prep/New Paradigm
4001 29th St
Last inspected Apr 14, 2026 · View Map ↗ · Compare ↗
In compliance
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection
Oct 8, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Oct 8, 2025 · Original Source
Routine Inspection
Apr 22, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Apr 22, 2025 · Original Source
Routine Inspection
Oct 10, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Oct 10, 2024 · Original Source
Routine Inspection
May 15, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, May 15, 2024 · Original Source
Routine Inspection
Dec 15, 2023
In compliance
2 recorded violations
minorCode 6-501.11Facility maintenance
Official wording
PHYSICAL FACILITIES shall be maintained in good repair.
Inspector’s notes
In poor repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesmajorCode 3-501.17Food temperature
Official wording
(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT, to indicate the date or day by which the FOOD shall be consumed. (Pf) A date marking system that does not exceed 7 days, including date of preparation, or opening is to be used. (Pf)
Inspector’s notes
Without date of consumption 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.
More about food kept at an unsafe temperatureOfficial record from Detroit Health Department, Dec 15, 2023 · Original Source