More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Louie's Ham & Corn Beef last inspected?
The most recent inspection on record was on Mar 9, 2026. The result listed by Detroit Health Department was “In compliance”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Dec 9, 2023 to Mar 9, 2026.
Has Louie's Ham & Corn Beef ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Dec 9, 2023.
The Full Inspection History
5 inspections
Routine Inspection
Mar 9, 2026
In compliance
1 recorded violation
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)
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.
Official record from Detroit Health Department, Mar 9, 2026 · Original Source
Routine Inspection
Jul 2, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Jul 2, 2025 · Original Source
Routine Inspection
Dec 22, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Dec 22, 2024 · Original Source
Routine Inspection
May 22, 2024
Not in compliance
1 recorded violation
majorCode 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 available
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.