ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Las Alegrias Helados last inspected?
The most recent inspection on record was on Oct 19, 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?
9 inspections on record, from Aug 8, 2024 to Oct 19, 2026.
Has Las Alegrias Helados ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Aug 8, 2024.
The Full Inspection History
9 inspections
Routine Inspection
Oct 19, 2026
In compliance
1 recorded violation
majorCode 6-301.12Handwashing
Official Wording
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf)
Inspector’s Notes
Not provided
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.
Official record from Detroit Health Department, Oct 19, 2026 · Original Source
Routine Inspection
Mar 15, 2026
In compliance
3 recorded violations
criticalCode 5-205.15Water, plumbing, and sewage
Official Wording
A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair.
Inspector’s Notes
Not repaired according to law
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
(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
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.
POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE and SINGLE-USE ARTICLES. (P)
Inspector’s Notes
Stored over/with
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.
Official record from Detroit Health Department, Mar 15, 2026 · Original Source
Attempt Inspection
Feb 18, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Feb 18, 2026 · Original Source
Attempt Inspection
Feb 12, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Feb 12, 2026 · Original Source
Routine Inspection
Sep 5, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Sep 5, 2025 · Original Source
Attempt Inspection
Apr 30, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Apr 30, 2025 · Original Source
Routine Inspection
Feb 21, 2025
Not in compliance
6 recorded violations
minorCode 6-501.114Equipment and utensils
Official Wording
The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional, no longer used and free of litter.
Inspector’s Notes
Not removed from facility
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.
The PERSON IN CHARGE shall ensure that employees, practices and policies are in compliance with the code. (Pf)
Inspector’s Notes
Does not demonstrate required knowledge
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-SANITIZER solution by APPROVED procedures.
Inspector’s Notes
Not rinsed
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.
(A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Inspector’s Notes
Not cleaned
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.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet these limits or as otherwise approved: (P) Chlorine ppm pH<10 pH<8 25 120 F 120 F 50 100 F 75 F 100 55 F 55 F Iodine a concentration of between 12.5 and 25 ppm and minimum temp of 75 F and pH of 5 or less or meets manufacturer's specifications. (P) Quats minimum temperature of 75 F, hardness of 500 ppm or less and meet manufacturers use directions. (P)
Inspector’s Notes
Below 100 ppm
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.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. (Pf)
Inspector’s Notes
Not used
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.
Official record from Detroit Health Department, Feb 21, 2025 · Original Source
Routine Inspection
Feb 21, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Feb 21, 2025 · Original Source
Preopening/New
Aug 8, 2024
In compliance
1 recorded violation
minorCode 6-501.11Facility maintenance
Official Wording
PHYSICAL FACILITIES shall be maintained in good repair.
Inspector’s Notes
In poor repair
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.