Food Service Establishment · Detroit, MI

Ford Field- Employee Lounge

2000 Brush

Last inspected Sep 27, 2026 · View Map ↗ · Compare ↗

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In compliance

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Ford Field- Employee Lounge 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?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 6 inspections on record, from Oct 8, 2023 to Sep 27, 2026.
Has Ford Field- Employee Lounge ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 8, 2023.

The Full Inspection History

6 inspections

Routine Inspection

Sep 27, 2026

In compliance

0 recorded violations

No violations recorded in this inspection.

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

Routine Inspection

Nov 2, 2025

In compliance

2 recorded violations

minorCode 4-501.11Equipment and utensils

Official Wording

EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.

Inspector’s Notes

Do not meet requirements of rule

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

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

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

Routine Inspection