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DETROIT RESTAURANT INSPECTIONS

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Fresh Soft Serve
11516 SAINT AUBIN ST

LHD - Mobile Food Establishmen

StatusNot Licensed
License typeMobile Food Establishment
State license number202863
OwnerEsmail G. Almasmari
Complexity levelMedium
Review frequencyEvery 365 days

5 Inspections
Since 8-1-2016

05-09-2023
Mobile Inspection

OutcomeCompliant
0 violations cited

05-11-2022
Mobile Inspection

OutcomeCompliant
0 violations cited

05-15-2019
Routine Inspection

OutcomeCompliant
1 violation cited :
Code 7-201.11
Poisonous/toxic material(s) not separated from single service items
FULL FOOD CODE:
POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE and SINGLE-USE ARTICLES. (P)
Priority
Corrected on 10-15-2025

05-09-2018
Routine Inspection

OutcomeCompliant
1 violation cited :
Code 6-301.20
Waste receptacle(s) not provided
FULL FOOD CODE:
A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle.
Core
Not corrected

05-16-2017
Mobile Inspection

OutcomeCompliant
2 violations cited :
Code 6-202.11
Light shielding not provided
FULL FOOD CODE:
Except as otherwise approved, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Core
Not corrected
Code 4-204.112
Thermometer(s) not provided
FULL FOOD CODE:
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display (EXCEPT, heat lamps, cold plates, steam tables, or other equipment where it is not practical). (C) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (D) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use. (Pf)
Core
Not corrected
About inspections
A restaurant is compliant when zero Priority or Priority Foundation violations are cited during an inspection, or when all are corrected; Core violations will be reviewed at the next routine inspection and are not required to be corrected to be in compliance.
Built using open data | Site last updated 10-15-2025 with inspection data thru 09-22-2025.