Routine Inspection
May 28, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, May 28, 2026 · Original Source
Food Service Establishment · Detroit, MI
Godfrey Hotel Banquet Hall
1401 Michigan Ave
Last inspected May 28, 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
4 inspectionsRoutine Inspection
Nov 3, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Nov 3, 2025 · Original Source
Routine Inspection
May 1, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, May 1, 2025 · Original Source
Routine Inspection
Sep 13, 2024
In compliance
2 recorded violations
criticalCode 5-402.11Water, plumbing, and sewage
Official wording
Except as otherwise allowed, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (P)
Inspector’s notes
Unorganized
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode 3-501.18Food temperature
Official wording
A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (P) (2) Is in a container or PACKAGE that does not bear a date or day; (P) or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). (P)
Inspector’s notes
Beyond consume by date
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, Sep 13, 2024 · Original Source
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