County Health Dept. Restaurant Inspections: 33 Ypsi Restaurants Cited for Critical Violations

Washtenaw County Food Service Inspection Reports are updated once a month. Please note that inspection reports describe the conditions observed on the date and time of the inspection.

County food service establishments have regular routine inspections. Inspections are once every six months for year round establishments and schools. The Michigan Dept. of Food and Agriculture fields complaints about restaurants and shops selling food.

If you have a question or concern about food you or your family has purchased or eaten, please call the Michigan Department of Agriculture & Rural Development toll-free at 800-292-3939 or send an e-mail to MDA-Info@Michigan.gov. You will be connected with someone who can answer your question or help address your concern.

If you have become ill and suspect foodborne illness, please seek medical attention. If possible, save any leftover suspect food and its packaging in a sealed plastic bag or container and store it in the freezer. If foodborne illness is confirmed, this food sample may be helpful in determining the source of contamination. You may also file a food safety complaint online through the MDARD online complaint form.

The Good

These Ypsilanti restaurants were inspected by the Washtenaw County Health Dept. between Jan.-Aug 29, 2024 and the inspector found no health code violations:

• 734 BREWING COMPANY

• A TASTE OF SOUL BY BIGGIE’S
• AMAZING BBQ
• APPLEBEE’S #8084

• AUBREE’S SALOON
• BIRRIA EL JEFE STFU
• BOB’S FISH AND CHICKEN
• BUFFALO WILD WINGS
• DESIGN BY THE HEART
• DOMINO’S PIZZA #1108- PAY PIZZA LLC
• DON GUICHOS KITCHEN
• EMU TU TACO

• ENCUENTRO LATINO
• FAMILY TAKEOUT, LLC
• GABRIEL’S HOAGIE SHOP
• HARVEST MOON CAFE
• HYPERION COFFEE COMPANY LLC
• ICE CREAM TIME

• INSOMNIA COOKIES
• JOE’S JAVA
• JUICY OISTRE
• KHADI’S CUISINE
• KONA ICE OF YPSILANTI MOBILE #1
• LA MARQUEZA TAQUERIA MEXICAN
• LUCKY BEEZ 
• MA LOU’S FRIED CHICKEN

• MCSHANE’S IRISH PUB
• REGAL BEAGLE
• RITESPICE
• ROSIE’S COMMUNITY KITCHEN
• ROY’S SQUEEZE INN
• SPEEDYS BIG BURGERS
• TACO BELL # 40657
• TACO BELL #27886
• THOMPSON & CO
• WENDYS #9192

• WHAT’S IN YOUR CUP, JUICE & SMOOTHIE CAFE
• WILLOW RUN BARBECUE CO
• YAYA’S PIZZA
• YPSI COCKTAIL CLUB
• ZIGGY’S

The Bad and the Ugly

These Ypsilanti restaurants were inspected by the Washtenaw County Health Dept. between Jan 1-Aug. 29, 2024, and the inspector found Priority health code violations. Several of the restaurants are repeat offenders. Priority violations include violations that were previously called Critical Violations. Examples include improper food temperatures and lack of hand washing. These violations can cause/spread illness. Visit the County Health Dept.’s restaurant inspection page, search for a restaurant and read the complete inspection report which will include Priority, Priority Foundation and Core violations. There is also information about Priority violation corrections:

AKI SUSHI BAR & GRILL:

OBSERVED THE FOLLOWING INSTANCES OF USING SINGLE-USE GLOVES MORE THAN ONE TIME: 1) AT THE SUSHI MAKE AREA, TWO PAIRS OF USED GLOVES WERE STORED ON THE SUSHI CUTTING BLOCK. 2) ON A DUNNAGE RACK AT THE MIDDLE OF THE KITCHEN ENTRANCE / BATHROOM HALLWAY, ONE PAIR OF USED GLOVES WAS STORED ON A DUNNAGE RACK NEXT TO BOXES OF SAKE. 3) AT THE MAKE LINE TABLE, ONE PAIR OF USED GLOVES WAS STORED ON THE TABLE. 

AL’S EXPRESS LLC:

SANITIZING

ALYEMEN KITCHEN:

AT THE CONCLUSION OF THE INSPECTION, OBSERVED THE PIC PREPARE FOUR SALADS. ONLY ONE GLOVE WAS WORN, AND THE OTHER HAND WAS TOUCHING THE SALAD.

ANTONIO’S CONEY ISLAND:

SANITIZING

BENITO’S PIZZA:

OBSERVED DEBRIS BUILDUP ON TABLE MOUNTED CAN OPENER BLADE AND SURROUNDING AREAS. TO CORRECT – REMOVE FOR DETAIL CLEANING. CLEAN AFTER EACH USE. 

BIG SKY DINER:

OUTDATED FOOD IN USE.

BLAZIN’ BURGERZ:

SANITIZING

BOBCAT BONNIE’S YPSILANTI

CAFE LIV:

ON A COUNTER TOP NEXT TO THE CUSTOMER ORDER CASH REGISTER, OBSERVED ONE PLATE OF THE FOLLOWING TCS CROISSANT SANDWICHES: HAM AND CHEESE, SPINACH AND FETA, AND CREAM CHEESE BAGELS HELD AT ROOM TEMPERATURE. PER DISCUSSION, THESE ITEMS WERE HELD OVER FOUR HOURS OUTSIDE OF 135 DEGREES F AT ROOM TEMPERATURE. 

CHINA CHEF RESTAURANT:

OBSERVED AN EMPLOYEE WASHING A KNIFE AFTER USING IT TO CUT RAW CHICKEN THEN PUTTING IT AWAY WITH OUT SANITIZING IT. WARES MUST BE SANITIZED USING SANITIZER AT MANUFACTURERS RECOMMENDED CONCENTRATION AFTER WASHING AND RINSING. T

CHINA PALACE:

Observed 2 containers of cooked rice at 52F for over 4 hours. 

Observed the following food contact surfaces soiled with an old debris build up: 1. Microwave in right side of kitchen by sushi. 2. Knives on left side cook line. 

Observed dish machine at 0ppm CL. Noted sanitizer was empty. 

CRISTY’S HAMBURGERS:

Observed the can opener blade with an old food debris build up. 

Observed soap to be out at both kitchen hand sinks. 

D.P. DOUGH:

OBSERVED CRITICAL PLUMBING ISSUES: 1) OBSERVED DRAINLINE TO PREPLINE HANDSINK REMOVED WITH NO ABILITY TO USE HAND SINK. 2) 4TH BASIN (DESIGNED FOR SANITZING) OBSERVED WITH LARGE LEAK RENDING IT UNUSABLE. 

OBSERVED CHEMICAL SPRAY BOTTLES STORED ON TABLES NEXT TO AND ABOVE FOOD AND EQUIPMENT.

DOS HERMANDOS MEXICAN GRILL:

BEHIND THE MAKE LINE, OBSERVED HOUSEMADE SALSAS (MILD, MEDIUM, AND HOT) IN PLASTIC COVERED PORTION CUPS. THE TEMPERATURE OF THE SALSAS FOR THE CUPS NEAR THE DOOR RANGED FROM 46 TO 47 DEGREES F, AND SALSA CUPS NEAR THE FAN WERE 45 DEGREES F. THE SALSAS WERE DONE BEING PREPARED BY 10AM. SINCE THE TEMPERATURES OF THE SALSA CUPS WERE ABOVE 41 DEGREES F AND COVERED WITH LIDS, THIS IS IMPROPER COOLING. 

EL TAPATIO TAQUERIA RESTAURANT:

OBSERVED THE USE OF TERRA COTTA CUPS, WHICH HAS AN ABSORBANT SURFACE, BEING USED FOR DRINKS. 

SLICER LAST USED YESTERDAY FOR STEAK. OBSERVED FOOD DEBRIS ON UNDERSIDE OF BLADE. 

FENG’S RESTAURANT:

OBSERVED THE FOLLOWING FOOD CONTACT SURFACES NOT BEING CLEANED: 1) UTENSILS AND CAN OPENER OBSERVED SOILED AND STORED IN A HEAVY SOILED PLASTIC CONTAINER. 2) WIRE CONTAINER USED TO HOLD EGG ROLLS OBSERVED HEAVILY SOILED. 3) LARGE METAL STRAINER FOR CABBAGE ON DRY STORAGE SHELF OBSERVED NOT CLEANED AFTER USE. TO CORRECT – INCREASE CLEANING FREQUENCY OF FOOD-CONTACT SURFACES OF EQUIPMENT.

OBSERVED WHAT APPEARED TO BE FRESH MICE DROPPINGS IN CABINET AND SHELVES AT WAITSTATION AREA. PER OWNER, USE A PEST CONTROL COMPANY EVERY 2 MONTHS BUT DOCUMENTATION OF COMPANY WAS NOT AVAILABLE AT TIME OF INSPECTION. 

H & M FISH & CHICKEN/NU WAYZ:

OBSERVED NO FOOD HELD IN WARMER UNIT. ALL POTENTIALLY HAZARDOUS COLD FOOD HELD AT 41 DEGREES OR LESS. 

OBSERVED LARGE CONTAINER OF MAC AND CHEESE IN THE WARMER UNIT AT 98 DEGREES. MANAGER STATES IT HAS BEEN IN WARMER FOR OVER 2 HOURS. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR ABOVE 135 DEGREES AT ALL TIMES.

OBSERVED 100 PPM CHLORINE IN WET WIPING CLOTH BUCKETS.

HONG KONG:

Observed raw eggs stored above ready to eat food. Corrected by moving raw eggs to shelf above other raw eggs.

HOWARDS HOAGIES:

OBSERVED IMPROPER BARE HAND CONTACT WITH READY TO EAT FOOD. OBSERVED COOK TOUCHING LETTUCE, HAMBURGER BUNS, HOT DOG BUNS AND TOMATOES WITH BARE HANDS. NO GLOVES ARE BEING USED. 

IHOP:

OBSERVED EGG BASED BATTER IN HOPPER PAST 4-HOUR DISCARD TIME AT COOKLINE. MARKED DISCARD AT 11:49 A.M.; CURRENTLY AFTER 1PM. 

ISSA’S PIZZA:

OBSERVED HOLDING IN-HOUSE MADE PIZZA SAUCE ON COUNTER AT 52*F. TO CORRECT – HOLD TCS FOOD AT PROPER HOT OR COLD HOLDING TEMPERATURES.

JENNY’S PIZZA PERFECT

Sanitizing

LEFTYS YPSILANTI:

OBSERVED IMPROPER STORAGE OF CHEMICALS: 1) BUTTER CONTAINER STORED ON CHEMICAL SHELF. 2) SKYLINE DEGREASER SPRAY BOTTLE ON SHELF NEXT TO AND ABOVE FOOD/EQUIPEMNT STORAGE/PREP AREA. 

LEO’S CONEY ISLAND:

OBSERVED LUNCH MEATS AT 38 DEGREES, RAW HAMBURGER PATTIES AT 38 DEGREES, CUT LETTUCE AT 39 DEGREES, CUT TOMATOES AT 38 DEGREES, AND OTHER POTENTIALLY HAZARDOUS FOOD AT 37-41 DEGREES INSIDE AND ON THE TOP LEVEL OF THE 7 DOOR COOK LINE PREP COOLER. 

OBSERVED LUNCH MEATS AT 55 DEGREES, RAW HAMBURGER PATTIES AT 52 DEGREES, CUT LETTUCE AT 50 DEGREES, CUT TOMATOES AT 49 DEGREES, AND OTHER POTENTIALLY HAZARDOUS FOOD AT 48-55 DEGREES INSIDE AND ON THE TOP LEVEL OF THE 7 DOOR COOK LINE PREP COOLER. COOLER AMBIENT AIR TEMPERATURE MEASURED AT 49 DEGREES. 

MACHEKO GRILL:

OBSERVED THAT THE SALAD BAR THAT IS LOCATED WITHIN THE CUSTOMER DINING AREA IS LACKING A SNEEZE GUARD. STEMS OF ASPARAGUS WERE STORED IN ONE 1/4 HOTEL PLAN UPRIGHT AND NOT COVERED MEANING THAT PROTECTION AGAINST CONTAMINATION IS NOT PRESENT. 

IN THE KITCHEN AT THE MAKE LINE, OBSERVED A FOOD WORKER GRAB RAW FILLETS OF FISH WITH ONE GLOVED HAND, AND THEN DISCARD THE CONTAMINATED GLOVES. HOWEVER, A HANDWASH BEFORE PUTTING ON A NEW PAIR OF CLEAN GLOVES DID NOT OCCUR. 

INSIDE THE WIC (LOCATED WITHIN THE KITCHEN), OBSERVED AN AMBIENT (AIR) TEMPERATURE OF 45 DEGREES F AND THAT TWO SHEET PANS OF COOKED SPARE RIBS AND PORK CHOPS WERE ACTIVELY COOLING, PLACED INTO THE WIC TWO HOURS AGO PER THE PIC.

MANHATTAN FISH & CHICKEN:

OBSERVED RAW FISH TO BE STORED ABOVE READY TO EAT FOODS INCLUDING HOUSE MADE KOOL-AID AND NEXT TO RTE CORN ON THE COB.

PITA PITA:

AT THE DISHWASHER WITHIN THE KITCHEN, OBSERVED 0 PPM OF CHLORINE (SANITIZER USED) AFTER RUNNING THE DISHWASHER OVER FOUR CYCLES AND THE SANITIZER PRIMER SWITCH FOR OVER ONE MINUTE. 

SAVVY SLIDERS:

Potentially Hazardous Food.

SS CHINA ONE:

OBSERVED SANITIZER BUCKET HOLDING ON TOP OF SAUCE CONTAINER AT PREP LINE. TO CORRECT – STORE CHEMICALS SEPARATE FROM FOOD AND EQUIPMENT.

TACOS DEL CASTILLO:

Potentially Hazardous Food.

TIKALITO:

OBSERVED THE FOLLOWING MEDICINES STORED NEXT TO SINGLE-USE ITEMS OR FOOD CONTACT EQUIPMENT: 1) ON A SHELF ADJACENT TO THE DRY GOODS STORAGE AREA, ONE BOTTLE OF MAGNESIUM GLYCINATE 200 MG WAS STORED NEXT TO DISPOSABLE FORKS ON THE SAME ROW. 2) ON A SHELF ABOVE THE PREP TABLE NEXT TO THE EXIT DOOR, OBSERVED ONE BOTTLE OF “GNC LEAN SHAKE MIXED BERRY” STORED NEXT TO A BLENDER BASE. 3) ON TOP OF THE DURO GRILL, OBSERVED ONE BOTTLE OF THERAFLU ON TOP OF THE GRILL. 

VARA JUICE:

Observed 2 containers of strawberries with mold like growth, located in juicing top loading cooler. 

YPBOR F. M.:

Observed a house made gravy, made the night before, at 44F sealed in plastic and still in the cooling process.