Food Service Establishment · Detroit, MI

A1 Fusion

498 Warren Ave E

Last inspected Apr 29, 2026 · View Map ↗ · Compare ↗

The department’s records list this business as closed or out of business.

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In compliance

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was A1 Fusion last inspected?: The most recent inspection on record was on Apr 29, 2026. The result listed by Detroit Health Department was “In compliance”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 4 inspections on record, from Sep 12, 2025 to Apr 29, 2026.
Has A1 Fusion ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 12, 2025.

The Full Inspection History

4 inspections

Attempt Inspection

Apr 29, 2026

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Apr 29, 2026 · Original Source

Routine Inspection

Oct 8, 2025

In compliance

1 recorded violation

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

Without date of consumption marking

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, Oct 8, 2025 · Original Source

Attempt Inspection