Routine Inspection
Mar 18, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Mar 18, 2026 · Original Source
Dpscd · Detroit, MI
Noble K-8 School
8646 Fullerton St
Last inspected Mar 18, 2026 · View Map ↗ · Compare ↗
In compliance
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection
Sep 12, 2025
In compliance
1 recorded violation
minorCode 3-501.12Food temperature
Official wording
Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less; or (B) At any temperature if the FOOD remains frozen.
Inspector’s notes
Stored above 41 degrees F thawed or partially thawed
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, Sep 12, 2025 · Original Source
Routine Inspection
Mar 11, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Mar 11, 2025 · Original Source
Routine Inspection
Sep 25, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Sep 25, 2024 · Original Source
Routine Inspection
May 22, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, May 22, 2024 · Original Source
Routine Inspection
Dec 21, 2023
Not in compliance
1 recorded violation
criticalCode 5-202.12Handwashing
Official wording
(A) A handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a handwashing sink. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
Inspector’s notes
Lack of hot water
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.
More about handwashing problemsOfficial record from Detroit Health Department, Dec 21, 2023 · Original Source