Routine Inspection
Sep 8, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Sep 8, 2026 · Original Source
Food Service Establishment · Detroit, MI
Premium Taste Catering
19803 W Mcnichols Rd
Last inspected Sep 8, 2026 · View Map ↗ · Compare ↗
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
7 inspectionsClosed - Attempt Ins
Jul 14, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Jul 14, 2026 · Original Source
Routine Inspection
Dec 9, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Dec 9, 2025 · Original Source
Routine Inspection
Jun 5, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Jun 5, 2025 · Original Source
Routine Inspection
Oct 24, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Oct 24, 2024 · Original Source
Routine Inspection
Apr 17, 2024
Not in compliance
1 recorded violation
majorCode 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)
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, Apr 17, 2024 · Original Source
Routine Inspection
Oct 12, 2023
In compliance
4 recorded violations
minorCode 4-501.11Equipment and utensils
Official wording
EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesmajorCode 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 problemsminorCode 3-302.12Food temperature
Official wording
Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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 temperaturemajorCode 5-205.11Handwashing
Official wording
(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)
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, Oct 12, 2023 · Original Source
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