Dpscd · Detroit, MI

Blackwell Institute

9330 Shoemaker St

Last inspected Sep 11, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

In compliance

Get the Next Inspection, Free.

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

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

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

Quick Answers

When was Blackwell Institute last inspected?: The most recent inspection on record was on Sep 11, 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?: 7 inspections on record, from Oct 10, 2023 to Sep 11, 2026.
Has Blackwell Institute ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 10, 2023.

The Full Inspection History

7 inspections

Closed - Permenant

Sep 11, 2026

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Sep 11, 2026 · Original Source

Routine Inspection

Mar 9, 2026

In compliance

2 recorded violations

majorCode 4-601.11Food temperature

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

criticalCode 3-501.16Food temperature

Official Wording

Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P)