Routine Inspection
Sep 21, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Sep 21, 2026 · Original Source
Food Service Establishment · Detroit, MI
Pie Sci
5163 Trumbull Ave
Last inspected Sep 21, 2026 · View Map ↗ · Compare ↗
In compliance
Get the Next Inspection, Free.
We'll email you when Pie Sci has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Pie Sci last inspected?
- The most recent inspection on record was on Sep 21, 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 Nov 20, 2023 to Sep 21, 2026.
- Has Pie Sci ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 20, 2023.
The Full Inspection History
6 inspectionsRoutine Inspection
Feb 19, 2026
Not in compliance
2 recorded violations
minorCode 6-501.12Cleaning and sanitizing
Official Wording
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Inspector’s Notes
With accumulation of debris
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 4-601.11Food 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
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 19, 2026 · Original Source
Routine Inspection
Aug 6, 2025
In compliance
1 recorded violation
minorCode 3-305.11Contamination
Official Wording
FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved.
Inspector’s Notes
Stored on floor or less than 6 inches above floor
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Detroit Health Department, Aug 6, 2025 · Original Source
Routine Inspection
Dec 18, 2024
In compliance
1 recorded violation
majorCode 5-205.11Handwashing
Official Wording
(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
Inspector’s Notes
Allows for contamination
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.
More about handwashing problemsOfficial record from Detroit Health Department, Dec 18, 2024 · Original Source
Routine Inspection
May 23, 2024
In compliance
2 recorded violations
majorCode 7-102.11Chemicals
Official Wording
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Inspector’s Notes
Not labeled as to content
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.
More about chemicals stored or used unsafelymajorCode 5-205.11Handwashing
Official Wording
(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
Inspector’s Notes
Allows for contamination
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.
More about handwashing problemsOfficial record from Detroit Health Department, May 23, 2024 · Original Source
Routine Inspection
Nov 20, 2023
Not in compliance
3 recorded violations
minorCode 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
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 temperaturecriticalCode 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 temperaturemajorCode 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 problemsOfficial record from Detroit Health Department, Nov 20, 2023 · Original Source