Routine Inspection
Sep 22, 2026
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Sep 22, 2026 · Original Source
Food Service Establishment · Detroit, MI
Wayne County Community College District
8200 W Outer Drive
Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗
In compliance
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Wayne County Community College District last inspected?
- The most recent inspection on record was on Sep 22, 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?
- 5 inspections on record, from May 2, 2024 to Sep 22, 2026.
- Has Wayne County Community College District ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated May 2, 2024.
The Full Inspection History
5 inspectionsRoutine Inspection
Jul 23, 2025
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Jul 23, 2025 · Original Source
Routine Inspection
Nov 7, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, Nov 7, 2024 · Original Source
Closed - Temporary
May 3, 2024
In compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Detroit Health Department, May 3, 2024 · Original Source
Routine Inspection
May 2, 2024
In compliance
4 recorded violations
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.
More about handwashing problemsmajorCode 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 temperatureminorCode 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.
Inspector’s Notes
Not identified
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 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.
More about handwashing problemsOfficial record from Detroit Health Department, May 2, 2024 · Original Source