Recent health inspections in some Hamtramck restaurants revealed contaminated utensils, unsafe food temperatures and more between December 2025 and February 2026, according to Wayne County Health Department inspection reports.
Many of the violations have been corrected. The presence of violations in a past inspection does not necessarily mean the establishment has the same violations today.
Inspection reports can be found at swordsolutions.com/inspections/.
Below is a list of violations found at a few restaurants in Hamtramck.
Bonoful Sweets & Cafe, 12085 Conant St.
During a routine inspection on Dec. 12, an inspector noted several problems at Bonoful Sweets & Cafe.
∎ Observed the prep cooler on the cook line: – Beef with a temperature of 51F, lentil sauce with a temperature of 49F, cooked tandoori chicken with a temperature of 49F at 2:50pm The ambient temperature as measured with a county issued thermometer after 15 minutes was 44F near the fan and 51F on the far end of the cooler. Person in Charge was instructed to monitor temperatures and move food to a new cooler if needed until the unit is serviced. Cold, potentially hazardous foods must be kept cold at 41F and below. A follow-up will occur in approximately 7-10 days to verify. Enforcement action may occur for repeated violations.
∎ Observed: – In the reach-in pop cooler in the front, containers of house-made yogurt for sale without any date marks. – In the prep cooler in the dining area, containers of cooked beef, lamb, and goat without any date marks. Person in Charge states the meat is prepared and used within 2-3 days. Potentially hazardous foods not used within 24 hours must be date-marked and do not exceed 7 days. (prep day is day 1). Provide.
∎ Observed yogurt for sale in the front reach-in cooler. Person in Charge states they make the yogurt themselves by boiling milk and sugar, adding store-bought yogurt, then cooling the yogurt down and packaging it. Specialized processes must not occur without a variance and/or an approved HACCP plan by Wayne County. Discontinue making yogurt and submit a variance form and/or HACCP plan for approval to Wayne County. Fill out the risk control plan provided for the repeated violation.
∎ Observed: – A plastic cup submerged in the ice in the warmer – Spoons and spatulas in a container of soiled room temperature water. Utensils must be stored in a manner between uses to prevent contamination. CORRECTED: The utensils were relocated.
∎ Observed broken cooler doors, such as on the 3-door reach-in cooler in the kitchen and the prep cooler in the dining area. The prep cooler along the cookline is holding potentially hazardous foods above 41F. Equipment must be maintained in good repair. Repair.
∎ Observed the interior of multiple coolers soiled with food debris. Non-food contact surfaces of equipment must be maintained clean. Clean.
Royal Kabob, 3236 Caniff St.
During a routine inspection on Dec. 4, an inspector noted several problems at Royal Kabob.
∎ Observed: -The large prep cooler along the cookline across from the fryer has chopped tomatos, humus, and other nonpotentially hazardous items on the top rail with temperatures from 48F-49F, and falafel and salad mix containing tomatos in the bottom of the cooler with temperatures 48F-50F at approximately 2:30 p.m. Person in Charge (PIC) states the prep cooler was filled this morning approximately 10 a.m. The ambient temperature of the top tail and the bottom inside the cooler was a temperature of 50F as measured with a county-issued thermometer after 15 minutes.
∎ The salad dispenser above the large prep cooler was holding chopped romaine lettuce with a temperature of 54F at 2:40pm. PIC states they prepped the romaine approximately 11 a.m. Cold potentially hazardous food must be maintained cold at 41F and below. PIC added ice to the prep rail and the items in the lower part of the prep cooler were removed. The lettuce in the dispenser was removed and replaced with fresh romaine lettuce. PIC made a call to have maintenance out this evening to service the coolers. A follow-up will occur in approximately 7-10 days to verify temperatures. Fill out the provided risk control plan for the repeated violation.
∎ Spray nozzle was observed attached to hose downstream of atmospheric vacuum breaker (AVB) in mop sink. A backflow or backsiphonage prevention device installed on a water supply system shall meet A.S.S.E. standards. CORRECTED; Person in Charge removed hose attachment from the mop sink at time of inspection.
∎ Observed 6 large pans of humus in the walk-in without any date marks. Person in Charge (PIC) states they go through at least 2 of the pans a day. Potentially hazardous foods held for more than 24 hours must be provided with a date mark that does not exceed 7 days. CORRECTED; Person in Charge provided date marks at the time of inspection.
∎ Observed the cutting boards along the large prep cooler and the hot well with heavy scoring and stains. Cutting surfaces shall be resurfaced or replaced if unable to be cleaned and sanitized correctly. Resurface/replace.
∎ Observed the ice machine scoop stored directly on top of the ice machine. Utensils shall be stored in a manner to prevent contamination. CORRECTED; Person in charge provided a container to place the ice machine scoop in.
Detroit Donut, 9101 Joseph Campau St.
During a routine inspection on Dec. 5, an inspector noted several problems at Detroit Donut.
∎ Observed a pump dispenser containing Half n Half at a temperature of 54F. There is a flat ice pack underneath the dispenser container, but it does not keep the sides of the container cold. Cold-potentially hazardous foods must be maintained cold at 41F and below. CORRECTED; Person in charge moved the dispenser to a cooler at 41F and below until a proper ice pack can be acquired to maintain the creamer cold.
∎ Observed chemicals stored on the metal grated shelf above the 3-compartment sink, such as detergent, bleach, and Pinesol. Poisonous/toxic materials must be stored below/away from equipment and food to prevent contamination. CORRECTED: The chemicals were moved to a different shelf, not above the sink.
∎ Observed a bag of packaged coffee beans without any labeling. Person in Charge states they are taken from bulk and packaged for sale. Labels must be provided for packaged items prepared in the establishment. CORRECTED; Person in Charge provided the manufacturer’s information on the packages of coffee beans.
∎ Observed the dipper well off, containing ice cream scoops in standing water of 63F. Stored utensils must be protected from contamination, such as storing them in continuously running water. CORRECTED: Person in Charge turned the dipper well on.
Ray’s Coney Island & Pizza, 3535 Caniff St.
During a routine inspection on Dec. 1, an inspector noted several problems at Ray’s Coney Island & Pizza.
∎ The single-rack dishwashing machine uses chlorine sanitizer. The concentration of chlorine was 0ppm-10ppm. No change after numerous washes and priming the machine. Correct by providing 50ppm-100ppm of chlorine sanitizer to sanitize equipment and utensils. A follow-up will occur in approximately 7-10 days. Bleach will be used in the 3-compartment sink to sanitize dishes until the machine is serviced. Fill out the provided risk control plan for the repeated violation.
∎ Observed in the front display coolers various desserts such as cheesecakes and puddings made in /sold by the facility without any date marks. Employee states they are sold within approximately 4 days. Potentially hazardous foods held more than 24 hours must contain a date mark to indicate a prep date or sell-by date that cannot exceed 24 hours. CORRECTED; Person in Charge provided prep dates. Fill out the provided risk control plan for the repeated violation.
∎ Observed the blade and hard-to-reach areas on the deli slicer with an accumulation of food debris. Person in Charge states they are unsure if it was used this morning or yesterday. Food-contact surfaces of utensils and equipment must be cleaned to sight and touch. CORRECTED; Person in Charge took apart the slicer to begin cleaning. Fill out the provided risk control plan for the repeated violation.
∎ The handwashing sink near the hot well, the dish area, and in the hallway by the restroom did not contain a hand drying provision. CORRECTED; Person in Charge provided a new roll of paper towel at all handwashing sinks.
∎ Observed a small Styrofoam container inside the container of sugar in the kitchen. Utensils must be stored in a manner to prevent contamination of food. Remove the cup from the sugar bin.
∎ Observed the handwashing sink near the hot well and the dish area soiled. Observed the toilet in the restroom soiled. Plumbing fixtures must be kept clean. Clean.
House of Wings and Pizza, 11401 Joseph Campau St.
During a routine inspection on Dec. 23, an inspector noted several problems at House of Wings and Pizza.
∎ Observed no sanitizer available in the establishment. Chlorine test strips are available, so bleach must be used. CORRECTED: The Person in Charge purchased bleach during the inspection. Complete the risk control plan for the repeated violation.
∎ Observed dichlorovos pest strips hanging in the following areas: On the top rack of the storage shelf in the back room, above open bottles of sauces, and on the wall next to the 3-compartment sink. Poisonous/toxic materials must be used according to their manufacturers use directions that state they can be used in a food establishment. Discard.
∎ Observed an employee exit the restroom in the lobby, enter the kitchen, don gloves, and begin prepping a pizza. Employees must wash their hands after returning from the restroom. CORRECTED; PIC was told to educate the employee on proper handwashing.
∎ Observed a shut-off valve downstream from an atmospheric vacuum breaker on the mop sink faucet. Remove the shut-off valve attachment.
∎ Observed the handwashing sink near the fryers is turned off. Hand-washing sinks must be accessible at all times for employee use. CORRECTED; The hand washing sink was turned on during inspection while a maintenance member was present. Fill out the risk control plan provided for the repeated violation.
∎ Observed a lack of hand soap at the following hand washing sinks: next to the 3-compartment sink and the prep sink near the dough prep area. Hand cleanser must be made available at all handwashing sinks. Provide.
∎ Observed all sinks in the building with a maximum water temperature of 76F. Person in Charge states they are currently working on picking a new hot water heater, possibly switching to a tankless heater. For the conversion of a hot water heater that is smaller in size or a different heating system, Plan Review will be required. Either provide a new, bigger hot water heater or submit Plans for the conversion of a different heating system.
∎ A food thermometer could not be located at time of inspection. Provide a thin-tip food thermometer to accurately measure thin masses such as burgers and deli meat. Fill out the risk control plan provided for the repeated violation.
∎ Observed: – The doors and interior of the raw chicken cooler is heavily soiled with food residue, – The shelf under the grill is soiled with grease and food debris, – The shelf under the pizza cutting station contains the pizza pans and is soiled with flour and debris. Non-food contact surfaces of equipment shall be maintained clean. Clean.
∎ A few pieces of cardboard were being used on top of the pizza oven to rest the pizza spatula on. The cardboard was soiled and charred from the heat. Food-contact surfaces must be made of easily cleanable and durable materials. CORRECTED: The cardboard was discarded.
∎ Observed multiple areas throughout the facility missing light shields, such as the dish area, the cookline, and the dough prep area. Provide protective light shields to avoid contamination of food areas and clean items.
∎ Observed various floor drains soiled with mold-like residue and food debris. Observed the floors throughout the facility, soiled, and inside the walk-in cooler. Physical facilities must be maintained in clean condition. Clean.
This article originally appeared on The Detroit News: Hamtramck restaurant inspections: Contaminated utensils, unsafe food temps found
Reporting by The Detroit News / The Detroit News
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