Food Service Establishment · Detroit, MI

MF' ING Wingz & Subz

Name: MF' ING Wingz & Subz
Address: 10625 W Mcnichols Rd, Detroit, MI

10625 W Mcnichols Rd

Last inspected Feb 11, 2026 · View Map ↗ · Compare ↗

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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

5 inspections

Routine Inspection

Feb 11, 2026

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Feb 11, 2026 · Original Source

Routine Inspection

Jul 16, 2025

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Jul 16, 2025 · Original Source

Routine Inspection

Dec 6, 2024

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Dec 6, 2024 · Original Source

Routine Inspection

May 15, 2024

In compliance

1 recorded violation

majorCode 7-102.11Chemicals

Official wording

Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Detroit Health Department, May 15, 2024 · Original Source

Routine Inspection

Oct 27, 2023

Not in compliance

3 recorded violations

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)

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

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)

In plain English

More about food kept at an unsafe temperature

majorCode 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)

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 problems

Official record from Detroit Health Department, Oct 27, 2023 · Original Source