Routine Inspection
Jun 25, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Jun 25, 2026 · Original Source
Food Service Establishment · Detroit, MI
Mr. Mapps Lounge
1627 E Seven Mile Rd
Last inspected Jun 25, 2026 · View Map ↗ · Compare ↗
In compliance
Get the next inspection, free.
We'll email you when Mr. Mapps Lounge has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
May 1, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, May 1, 2025 · Original Source
Routine Inspection
Mar 26, 2024
Not in compliance
2 recorded violations
criticalCode 7-204.11Chemicals
Official wording
Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACES shall meet the requirements specified in this code. (P)
Inspector’s notes
Not approved for use
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 unsafelymajorCode 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 temperatureOfficial record from Detroit Health Department, Mar 26, 2024 · Original Source