Routine Inspection
Oct 20, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Oct 20, 2026 · Original Source
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 Food Truck Place Holder last inspected?
- The most recent inspection on record was on Oct 20, 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?
- 5 inspections on record, from Feb 8, 2024 to Oct 20, 2026.
- Has Food Truck Place Holder ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 8, 2024.
The Full Inspection History
5 inspectionsPreopening/New
Oct 6, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Oct 6, 2025 · Original Source
Preopening/New
May 21, 2025
In compliance
1 recorded violation
minorCode 3-304.12Food temperature
Official Wording
During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water maintained at a temperature of at least 135° F.
Inspector’s Notes
Improperly stored
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 21, 2025 · Original Source
Site Evaluation
Apr 11, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Apr 11, 2025 · Original Source
Preopening/New
Feb 8, 2024
In compliance
2 recorded violations
majorCode 4-302.14Cleaning and sanitizing
Official Wording
A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf)
Inspector’s Notes
Not provided
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 problemsmajorCode 4-302.12Food temperature
Official Wording
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
Inspector’s Notes
Not provided
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, Feb 8, 2024 · Original Source