Food Service Establishment · Detroit, MI

Vamonos! LLC

Name: Vamonos! LLC
Address: 4444 Vernor Hwy W, Detroit, MI

4444 Vernor Hwy W

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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In compliance

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Routine Inspection

Jul 16, 2026

In compliance

2 recorded violations

majorCode 3-501.17Food temperature

Official wording

(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT, to indicate the date or day by which the FOOD shall be consumed. (Pf) A date marking system that does not exceed 7 days, including date of preparation, or opening is to be used. (Pf)

Inspector’s notes

Improperly date marked

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

majorCode 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)

Inspector’s notes

Not provided

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 problems

Official record from Detroit Health Department, Jul 16, 2026 · Original Source

Routine Inspection

Feb 10, 2026

In compliance

3 recorded violations

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)

Inspector’s notes

Not provided

In plain English

More about food kept at an unsafe temperature

criticalCode 6-202.111Other

Official wording

A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT operations.(P)

Inspector’s notes

Used for retail food establishment operations

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 3-302.11Food temperature

Official wording

(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, (P) or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, (P) and (c) Preparing each type of FOOD at different times or in separate areas; (P)

Inspector’s notes

Stored over/next to

In plain English

More about food kept at an unsafe temperature

Official record from Detroit Health Department, Feb 10, 2026 · Original Source

Preopening/New

Nov 5, 2025

Not in compliance

2 recorded violations

criticalCode 5-202.13Water, plumbing, and sewage

Official wording

An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. (P)

Inspector’s notes

Not provided

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode 4-101.11Cleaning and sanitizing

Official wording

Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be : (A) Safe;(P) (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

Inspector’s notes

Constructed from materials that are not

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 problems

Official record from Detroit Health Department, Nov 5, 2025 · Original Source

Complaint