Food Service Establishment · Detroit, MI

James Oliver Brush Park

Name: James Oliver Brush Park
Address: 3100 Woodward Avenue, Detroit, MI

3100 Woodward Avenue

Last inspected Jan 23, 2026 · View Map ↗ · Compare ↗

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In compliance

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Jan 23, 2026

In compliance

1 recorded violation

majorCode 6-301.12Handwashing

Official wording

Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf)

Inspector’s notes

Not provided

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Jan 23, 2026

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Jan 23, 2026 · Original Source

Routine Inspection

Aug 12, 2025

Not in compliance

2 recorded violations

criticalCode 3-501.16Food temperature

Official wording

Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P)

Inspector’s notes

Stored above 41 degrees F

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 temperature

majorCode 6-301.12Handwashing

Official wording

Inspector’s notes

Not provided

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.