Routine Inspection
Oct 8, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Oct 8, 2026 · Original Source
Non-DPSCD · Detroit, MI
Detroit Innovation Academy
18211 Plymouth Rd
Last inspected Oct 8, 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 Detroit Innovation Academy last inspected?
- The most recent inspection on record was on Oct 8, 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?
- 9 inspections on record, from Dec 19, 2023 to Oct 8, 2026.
- Has Detroit Innovation Academy ever been closed by the health department?
- No closure appears in the 9 inspection records we hold for this business. The earliest is dated Dec 19, 2023.
The Full Inspection History
9 inspectionsRoutine Inspection
Mar 27, 2026
Not in compliance
1 recorded violation
minorCode 4-204.112Food temperature
Official Wording
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display (EXCEPT, heat lamps, cold plates, steam tables, or other equipment where it is not practical). (C) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (D) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use. (Pf)
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, Mar 27, 2026 · Original Source
Routine Inspection
Sep 4, 2025
In compliance
1 recorded violation
minorCode 4-602.13Cleaning and sanitizing
Official Wording
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Inspector’s Notes
Soiled
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 problemsOfficial record from Detroit Health Department, Sep 4, 2025 · Original Source
Routine Inspection
Feb 12, 2025
In compliance
2 recorded violations
minorCode 4-602.13Cleaning and sanitizing
Official Wording
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Inspector’s Notes
Soiled
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 problemsminorCode 6-501.12Cleaning and sanitizing
Official Wording
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Inspector’s Notes
Not clean
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 problemsOfficial record from Detroit Health Department, Feb 12, 2025 · Original Source
Routine Inspection
Sep 19, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Sep 19, 2024 · Original Source
Routine Inspection
May 17, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, May 17, 2024 · Original Source
Routine Inspection
Feb 26, 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
Soiled
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 problemsOfficial record from Detroit Health Department, Feb 26, 2024 · Original Source
Attempt Inspection
Feb 20, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Feb 20, 2024 · Original Source
Routine Inspection
Dec 19, 2023
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Dec 19, 2023 · Original Source