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
Dec 19, 2025
In compliance
1 recorded violation
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 record from Detroit Health Department, Dec 19, 2025 · Original Source
Routine Inspection
Dec 19, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Dec 19, 2025 · Original Source
Routine Inspection
Dec 13, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Dec 13, 2024 · Original Source
Routine Inspection
Jul 5, 2024
In compliance
1 recorded violation
majorCode 4-501.19Food temperature
Official wording
The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 110 F or the temperature specified on the cleaning agent manufacturer's label instructions. (Pf)
Inspector’s notes
Below 110 degrees F
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.