Food Service Establishment · Detroit, MI

Shinola Hotel- WW Basement Kitchen

1400 Woodward Ave

Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗

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In compliance

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Shinola Hotel- WW Basement Kitchen last inspected?: The most recent inspection on record was on Oct 16, 2026. The result listed by Detroit Health Department was “In compliance”.
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Feb 21, 2024 to Oct 16, 2026.
Has Shinola Hotel- WW Basement Kitchen ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Feb 21, 2024.

The Full Inspection History

6 inspections

Routine Inspection

Oct 16, 2026

In compliance

4 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 problems

minorCode 4-602.13Cleaning and sanitizing

Official Wording

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector’s Notes

Soiled

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 problems

majorCode 6-301.11Handwashing

Official Wording

Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (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 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

With accumulation of debris

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, Oct 16, 2026 · Original Source

Routine Inspection

Mar 23, 2026

In compliance

2 recorded violations

minorCode 3-307.11Contamination

Official Wording

FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.

Inspector’s Notes

Not safe

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 contamination

criticalCode 3-501.18Food temperature

Official Wording

A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (P) (2) Is in a container or PACKAGE that does not bear a date or day; (P) or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). (P)

Inspector’s Notes

Beyond consume by date

In Plain English

More about food kept at an unsafe temperature

Official record from Detroit Health Department, Mar 23, 2026 · Original Source

Routine Inspection

Oct 10, 2025

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Oct 10, 2025 · Original Source

Routine Inspection

Mar 19, 2025

In compliance

1 recorded violation

majorCode 4-601.11Food temperature

Official Wording

Inspector’s Notes

Soiled

In Plain English

More about food kept at an unsafe temperature

Official record from Detroit Health Department, Mar 19, 2025 · Original Source

Routine Inspection

Oct 11, 2024

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.