Food Service Establishment · Detroit, MI

Southern Smokehouse

14340 W Mcnichols Rd

Last inspected Oct 1, 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 Southern Smokehouse last inspected?: The most recent inspection on record was on Oct 1, 2026. The result listed by Detroit Health Department was “In compliance”.
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 8 inspections on record, from Nov 28, 2023 to Oct 1, 2026.
Has Southern Smokehouse ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 28, 2023.

The Full Inspection History

8 inspections

Routine Inspection

Oct 1, 2026

In compliance

6 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 unsafely

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

Not easily accessible

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 toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Inspector’s Notes

Not provided

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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.

More about building upkeep issues

minorCode 4-903.12Cleaning and sanitizing

Official Wording

Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored only in approved locations.

Inspector’s Notes

Stored

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 6-501.14Contamination

Official Wording

(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.

Inspector’s Notes

Not clean

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

Official record from Detroit Health Department, Oct 1, 2026 · Original Source

Complaint

Jun 25, 2026

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Jun 25, 2026 · Original Source

Routine Inspection

Feb 24, 2026

In compliance

5 recorded violations

minorCode 4-903.12Cleaning and sanitizing

Official Wording

Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored only in approved locations.

Inspector’s Notes

Stored

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 3-501.17Food temperature

Official Wording

(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.

More about food kept at an unsafe temperature

majorCode 5-205.11Handwashing

Official Wording

Inspector’s Notes

Not easily accessible

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) 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

Not clean

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 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.

More about building upkeep issues

Official record from Detroit Health Department, Feb 24, 2026 · Original Source

Routine Inspection

Jul 25, 2025

In compliance

4 recorded violations

minorCode 6-202.13Pests

Official Wording

Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device, shall not be located over a FOOD preparation area, and prevent contamination of exposed FOOD; clean EQUIPMENT,UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

Inspector’s Notes

Located over preparation area

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 4-903.12Cleaning and sanitizing

Official Wording

Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored only in approved locations.

Inspector’s Notes

Stored

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 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.

More about building upkeep issues

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Inspector’s Notes

Not clean

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

Official record from Detroit Health Department, Jul 25, 2025 · Original Source

Complaint

Jan 23, 2025

In compliance

0 recorded violations

No violations recorded in this inspection.

Official record from Detroit Health Department, Jan 23, 2025 · Original Source

Routine Inspection

Dec 11, 2024

In compliance

5 recorded violations

criticalCode 7-202.12Pests

Official Wording

POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (P) (3) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted, (P) and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES is prevented, and for a RESTRICTED USE PESTICIDE, this is achieved by: (P) (a) Removing the items, (P) (b) Covering the items with impermeable covers, (P) or (c) Taking other appropriate preventive actions, (P) and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (P) (C) A RESTRICTED USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator. (Pf)

Inspector’s Notes

Not used according to manufacturer's label instructions

In Plain English

More about signs of rodents or insects

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Inspector’s Notes

Not clean

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

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.

More about building upkeep issues

minorCode MFL289.4119Permits, training, and postings

Official Wording

Sec. 4119. (1) Except as otherwise provided in subsection (2), a person licensed as a food establishment under this chapter shall keep a copy of the current license or temporary license furnished by the department posted and exposed in a conspicuous place for public inspection. A conspicuous place is the principal place where food business is transacted. (2) In the case of vending machines, the name and address and telephone number of the current vending machine location operator shall be conspicuously displayed on each vending machine.

Inspector’s Notes

Not displayed

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.

More about paperwork, training, or posting issues

Official record from Detroit Health Department, Dec 11, 2024 · Original Source

Routine Inspection

May 20, 2024

In compliance

4 recorded violations

criticalCode 7-202.12Pests

Official Wording

Inspector’s Notes

Not used according to manufacturer's label instructions

In Plain English

More about signs of rodents or insects

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Inspector’s Notes

Not clean

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

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

More about food not protected from contamination

Official record from Detroit Health Department, May 20, 2024 · Original Source

Routine Inspection

Nov 28, 2023

In compliance

5 recorded violations

minorCode 6-501.12Cleaning and sanitizing

Official Wording

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

criticalCode 7-202.12Pests

Official Wording

Inspector’s Notes

Not used according to manufacturer's label instructions

In Plain English

More about signs of rodents or insects

minorCode 6-501.14Contamination

Official Wording

Inspector’s Notes

Filter(s) not changed

In Plain English

More about food not protected from contamination

minorCode MFL289.2129Permits, training, and postings

Official Wording

Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a food safety training program containing an allergen awareness component that has been approved by the department. A food service establishment shall retain records on the site of the food service establishment documenting compliance of its certified food safety managers with this subsection.

Inspector’s Notes

Missing

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.

More about paperwork, training, or posting issues

minorCode 3-302.12Food temperature

Official Wording

Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.