Food Service Establishment · Detroit, MI

Ford Field - Blitz

2000 Brush

Last inspected Sep 27, 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 Ford Field - Blitz last inspected?: The most recent inspection on record was on Sep 27, 2026. The result listed by Detroit Health Department was “In compliance”.
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Oct 8, 2023 to Sep 27, 2026.
Has Ford Field - Blitz ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Oct 8, 2023.

The Full Inspection History

4 inspections

Routine Inspection

Sep 27, 2026

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 temperature

Official record from Detroit Health Department, Sep 27, 2026 · Original Source

Routine Inspection

Nov 2, 2025

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

More about food kept at an unsafe temperature

majorCode 3-501.17Food temperature

Official Wording

(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT, to indicate the date or day by which the FOOD shall be consumed. (Pf) A date marking system that does not exceed 7 days, including date of preparation, or opening is to be used. (Pf)

Inspector’s Notes

Without date of consumption marking

In Plain English

More about food kept at an unsafe temperature

Official record from Detroit Health Department, Nov 2, 2025 · Original Source

Routine Inspection

Sep 15, 2024

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Sep 15, 2024 · Original Source

Routine Inspection

Oct 8, 2023

In compliance

1 recorded violation

criticalCode 3-301.11Handwashing

Official Wording

(A) To prevent food contamination FOOD EMPLOYEES shall properly wash their hands. (B) FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. (P) (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. (Pf)

Inspector’s Notes

Handled with bare hands

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.