Complaint
Aug 27, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Aug 27, 2026 · Original Source
Food Service Establishment · Detroit, MI
Burrito's & Bowls
19030 Van Dyke
Last inspected Aug 27, 2026 · View Map ↗ · Compare ↗
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 Burrito's & Bowls last inspected?
- The most recent inspection on record was on Aug 27, 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?
- 2 inspections on record, from May 15, 2026 to Aug 27, 2026.
- Has Burrito's & Bowls ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated May 15, 2026.
The Full Inspection History
2 inspectionsRoutine Inspection
May 15, 2026
In compliance
2 recorded violations
minorCode 6-301.20Handwashing
Official Wording
A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle.
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.
More about handwashing problemscriticalCode 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)
Inspector’s Notes
Stored above 41 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.
More about food kept at an unsafe temperatureOfficial record from Detroit Health Department, May 15, 2026 · Original Source