Food Service Establishment · Detroit, MI

Sushi Lounge

Name: Sushi Lounge
Address: 474 Peterboro St Kitchen 201, Detroit, MI

474 Peterboro St Kitchen 201

Last inspected May 15, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

In compliance

Get the next inspection, free.

We'll email you when Sushi Lounge has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

May 15, 2026

In compliance

2 recorded violations

majorCode 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)

Inspector’s notes

Not accessible

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.

Official wording

(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.

Inspector’s notes

Soiled

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

Official record from Detroit Health Department, May 15, 2026 · Original Source

Routine Inspection

Oct 17, 2025

In compliance

1 recorded violation

majorCode 5-205.11Handwashing

Official wording

Inspector’s notes

Not accessible

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.

Sep 26, 2025

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Sep 26, 2025 · Original Source

Site Evaluation

Jul 24, 2025

Not in compliance

2 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.

Inspector’s notes

Do not meet requirements of rule

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 issues

majorCode 3-603.11Food temperature

Official wording

If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS, by using menu advisories, brochures, lable statements, table tents, placards, or other effective written means. (Pf) FOOD LAW SEC 6149 ...The food establishment may provide the following statement on selection information so that it is made pulblicly available: "Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked, meats, poultry, shellfish, or eggs may increase your risk of foodborne illness." The statements must be in a minimum of 11 point font and in a color that provides a clear contrast to background.