Routine Inspection
Feb 10, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Feb 10, 2026 · Original Source
Food Service Establishment · Detroit, MI
Henry Ford Hospital Cafeteria
2799 W Grand Blvd
Last inspected Feb 10, 2026 · View Map ↗ · Compare ↗
In compliance
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Jun 11, 2025
In compliance
1 recorded violation
minorCode 4-501.11Equipment and utensils
Official wording
EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.
Inspector’s notes
In poor repair
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Detroit Health Department, Jun 11, 2025 · Original Source
Routine Inspection
Nov 18, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Nov 18, 2024 · Original Source
Complaint
Sep 5, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Sep 5, 2024 · Original Source
Routine Inspection
May 16, 2024
In compliance
1 recorded violation
majorCode 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, May 16, 2024 · Original Source
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