Food Service Establishment · Detroit, MI

Dunkin

1043 Woodward Ave

Last inspected May 22, 2026 · View Map ↗ · Compare ↗

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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 Dunkin last inspected?: The most recent inspection on record was on May 22, 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 Apr 12, 2024 to May 22, 2026.
Has Dunkin ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Apr 12, 2024.

The Full Inspection History

4 inspections

Routine Inspection

May 22, 2026

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, May 22, 2026 · Original Source

Routine Inspection

Apr 22, 2025

In compliance

3 recorded violations

criticalCode 3-101.11Contamination

Official Wording

FOOD shall be safe, unADULTERATED and honestly presented. (P)

Inspector’s Notes

Dishonestly presented

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

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)

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 temperature

majorCode 7-102.11Chemicals

Official Wording

Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)

Inspector’s Notes

Not labeled as to content

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Detroit Health Department, Apr 22, 2025 · Original Source

Preopening/New