Food Service Establishment · Detroit, MI

Aldeerah Fish & Chicken

16645 W Warren

Last inspected Dec 5, 2025 · 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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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Aldeerah Fish & Chicken last inspected?: The most recent inspection on record was on Dec 5, 2025. 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?: 5 inspections on record, from Jul 22, 2024 to Dec 5, 2025.
Has Aldeerah Fish & Chicken ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jul 22, 2024.

The Full Inspection History

5 inspections

Closed - Temporary

Dec 5, 2025

In compliance

0 recorded violations

No violations recorded in this inspection.

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

Attempt Inspection

Sep 19, 2025

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Sep 19, 2025 · Original Source

Routine Inspection

Feb 11, 2025

In compliance

2 recorded violations

majorCode 6-301.12Handwashing

Official Wording

Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf)

Inspector’s Notes

Not provided

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) 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, Feb 11, 2025 · Original Source

Routine Inspection

Oct 18, 2024

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 easily 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.