Closed - Permenant
Apr 9, 2026
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Apr 9, 2026 · Original Source
Food Service Establishment · Detroit, MI
2901 Grand River Ave
Last inspected Apr 9, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
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Closed - Permenant
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Apr 9, 2026 · Original Source
Routine Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Aug 21, 2025 · Original Source
Routine Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Feb 5, 2025 · Original Source
Routine Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Aug 22, 2024 · Original Source
Routine Inspection
2 recorded violations
(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
Not easily accessible
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.
More about handwashing problems(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)
Not provided
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, Feb 8, 2024 · Original Source
Detroit, MI·Food Service Establishment
Detroit, MI·Food Service Establishment
Detroit, MI·Food Service Establishment
Detroit, MI·Food Service Establishment