Routine Inspection
May 8, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, May 8, 2026 · Original Source
Food Service Establishment · Detroit, MI
Huddle Soft Serve
2 John
Last inspected May 8, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
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 10, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Oct 10, 2025 · Original Source
Routine Inspection
Feb 28, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Feb 28, 2025 · Original Source
Routine Inspection
Sep 3, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Sep 3, 2024 · Original Source
Complaint
May 8, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, May 8, 2024 · Original Source
Routine Inspection
Jan 12, 2024
In compliance
2 recorded violations
majorCode 4-302.12Food temperature
Official wording
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
Inspector’s notes
Not available
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 temperaturemajorCode 4-302.14Cleaning and sanitizing
Official wording
A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf)
Inspector’s notes
Not provided
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Detroit Health Department, Jan 12, 2024 · Original Source