By The Detroit News
Recent health inspections in some Taylor restaurants revealed improper glove use, broken toilets and more between November 2025 and January 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 Taylor.
La Jali Traditions Food Bar, 9411 Telegraph Road
During a routine inspection on Nov. 4, an inspector noted several problems at La Jali Traditions Food Bar.
∎ Observed that the grilled chicken was held at 122 F, not time-marked. Chicken was stated to be held for one hour and was held past the one-hour mark. Food must be time-marked and written procedures must be established when using time as a public health control. Correct by establishing written procedures and time-marking food.
∎ Observed in the walk-in cooler, sour cream, date marked for the date of 10/25/25, cottage cheese, and a container of salsa verde still in use. Items greater than 7 days past date of prep must be disposed. Dispose of items greater than 7 days.
∎ No chlorine sanitizer dispensing from the dish machine. Correct by dispensing correct amounts of chorine. 50-100 ppm.
∎ Observed raw shell eggs stored on the top shelf of the walk-in cooler above ready-to-eat foods. Raw potentially hazardous foods must not be stored above ready-to-eat foods. Correct by placing raw potentially hazardous foods below ready-to-eat foods to prevent contamination.
∎ A Y splitter is attached to the mop sink faucet with shut-off valves downstream of the atmospheric vacuum breaker. A Y splitter is attached to the mop sink faucet with shut-off valves downstream of the atmospheric vacuum breaker. Correct by removing the Y splitter.
∎ Observed employee drinking from an open container and changing gloves between different tasks without washing hands in between glove changes or after contaminating gloves. Employees must use proper hand washing methods.
∎ Observed in the employee restroom, the hand-wash sink was not providing hot and cold water under pressure. Water pressure must be sufficient at each hand washing station. Correct by fixing the pressure.
∎ No quaternary ammonium test strips for 3-compartment sink dish washing and wiping cloth solution. correct by providing quaternary ammonium test strips.
∎ Chlorine test strips not used daily to measure the concentration of sanitizer used at dish machine. Test strips must be used to determine correct concentrations. 50-100 ppm.
∎ Packaged guacamole and salsa without listed ingredients in grab and go display cooler. Ingredients must be listed when readily available to customers. Correct by listing all ingredients.
∎ Observed the outer opening door is not flush with the floor. Outer openings must be sealed. Correct by adding a door sweep or weather strip.
∎ Observed utensils in front bar area stored in sanitizer. Utensils must be stored using proper methods that ensure they are cleaned every 4 hours. Remove utensils from sanitizer and sanitize every 4 hours.
∎ No soap provided at dish machine. Soap must be provided.
∎ Observed missing light shield inside kitchen.
∎ No handwashing signage at front counter and dish area handsinks. Provide hand-washing signage.
∎ Certified Food Manager’s certificate not provided in the facility. Provide.
∎ Kitchen ceiling observed with large crack and sagging / caving. Physical facilities shall be maintained in good repair. Repair.
∎ Observed numerous employee jackets stored on the kitchen table when lockers are provided. — Lockers or other suitable facilities shall be used.
∎ Employee restroom door is not self-closing. Employee restroom doors must be self-closing. Correct by providing a self-closing door.
Benito’s Pizza, 22267 Goddard Road
During a routine inspection on Dec. 15, an inspector noted several problems at Benito’s Pizza.
∎ At the time of inspection, non-food-grade bleach was in use as the sanitation step at the three-compartment sink. Equipment and utensils must be sanitized. Corrected at time of inspection.
∎ Observed in front reach in cooler at front counter, packages of thawed frozen noodles not date marked for the day by which noodles were removed from frozen or the day by which noodles will be discarded. Marinara, garlic butter, coleslaw, Mayo and garlic spread in same cooler observed with no date marking. Observed at reach in coolers underneath the top opening of the cold holding unit, cooked and thawed wings and grilled chicken, not date-marked for the day by which the chicken was removed from frozen or discarded. Lunch meat in the top cold holding is not date-marked. Observed in a walk-in cooler with cooked chicken, cheddar cheese, provolone, turkey, and ham. Tomatoes, cream cheese dessert topping, diced bacon, and dough without date marks. All potentially hazardous foods must be labeled with the day by which the items were removed from the freezer or prepped or labeled by the day of discard. Correct by labeling all potentially hazardous foods. This will be followed up on in 10 to 14 days.
∎ Observed onions and cooked chicken wings in a cardboard box stored on the ground. Food Items must be stored at least six inches above the ground. Correct by storing six inches above the ground.
∎ Observed grates at the open top cold holding unit missing metal bars. Equipment shall be in good repair. Correct by repairing the metal bars on the grates.
Blue Agave Mexican Bar & Grill, 26747 Van Born Road
During a routine inspection on Nov. 18, an inspector noted several problems at Blue Agave Mexican Bar & Grill.
∎ The facility is using QUAT tablets for sanitizer. QUAT must be between 200-400ppm for proper sanitizer. The QUAT was at 0ppm when tested in the three-compartment sink. Ensure that enough tablets are being added so that the QUAT sanitizer reaches 200-400ppm.
∎ Single-use grocery bags with dye on them were holding tamales in the chest freezer. Single-use grocery bags may not be used for holding food. Stop using the grocery bags and get food-grade bags.
∎ Hand wash sink near the dishwashing area was being used for culinary purposes. It was holding dirty cups. Hand-wash sinks may not be used for culinary purposes and only for hand washing. Stop using for culinary purposes.
∎ QUAT sanitizers in the facility were water-damaged and no longer usable. Get a new QUAT sanitizer so that proper testing can be done.
∎ The QUAT sanitizer test kit was waterlogged and no longer usable. In addition, the QUAT sanitizer was at 0ppm when tested. Ensure that employees are testing the sanitizer daily to ensure that proper levels are being reached.
∎ Boxes of produce were stored on the floor in the dry storage area. Food must be stored at least six inches off the floor at all times. Store the food six inches off the floor.
Detroit Loves Tacos, 25750 Ecorse Road
During a routine inspection on Dec. 3, an inspector noted several problems at Detroit Loves Tacos.
∎ Sanitizers must be used at concentrations specified by their label. Observed Quat sanitizer concentration lower than 200 ppm in three compartment sink. For quat concentrations must be at 200-400ppm. Provide sanitizer at proper concentrations.
∎ Observed sprayer hose for a three-compartment sink with a leak above the nozzle. Plumbing systems must be maintained in good repair. Repair sprayer hose for three compartment sink.
∎ A sanitizer test kit could not be located at the time of inspection. A full test kit must be available for all types of sanitizers used, in order to verify concentrations. Provide a test kit.
∎ At the time of inspection, the person in charge did not answer questions correctly regarding the big five food-borne illnesses, symptoms that must be excluded from the facility, and cooking temperatures for chicken and ground beef. Also did not know the parameters for cooling foods, proper methods for cooling and reheating, and hot holding temperatures. The person in charge must demonstrate knowledge regarding the food code.
∎ The CFM manager certification could not be located during inspection. A current Certified Food Manager certification must be held by at least one person working full-time for the food establishment. Have a current CFM available for the next inspection.
∎ Hand sinks should be designated for hand washing only, and marked with a clearly visible sign reminding to wash hands. Corrected at time of inspection hand washing signage was provided.
∎ Observed missing floor tiles exposing concrete beneath by prep table and cooler across from the hot water tank. Also, missing floor tiles next to the cooler across from the cook line. Physical facilities must be maintained in good repair. Repair/ replace missing floor tiles.
∎ A mop was observed on the floor near the mop sink. Mops should be hung up or inverted to allow for air drying between uses, without soiling walls or equipment. Hang mops when not in use.
Hibachi Me 313, 26645 Van Born Road
During a routine inspection on Dec. 9, an inspector noted several problems at Hibachi Me 313.
∎ Observed reach in the cooler in the back storage area holding an ambient temperature of 50F. The cooler was tripping the breaker in the circuit box and turning off periodically. Raw chicken, cooked chicken, raw beef, and house-made yum yum sauce all above 41F (Temperatures taken at 12 PM). Person in charge stated food was placed into coolers around 9-10 AM during this time cooler was working properly. Food was moved to other coolers immediately. Cooler was working at 2 PM when the hot holding unit was moved to a different outlet. Observed homemade butter sauce in the kitchen area held at room temperature. Potentially hazardous foods must be held at 41F and below. Correct by ensuring cooler is properly repaired and enough electricity is supplied to the unit so that It is able to hold cold foods mentioned above at 41F and below. Store butter at 41F and below.
∎ Observed the toilet in the employee restroom not working. Plumbing systems must be maintained in good repair. Correct by repairing.
∎ Observed yum yum sauce held in Harbor Freight bucket in back storage area. Containers must be made of food-grade materials. Correct by providing food-grade containers.
∎ Observed an employee hand sink by a three-compartment sink and a hand sink in the bathroom with no hand drying provisions provided. Hand drying provisions must be provided for hand-washing sinks. Correct by providing hand-drying towels.
∎ Observed employee hand sink not accessible due to the hot holder and prep table blocking the path. Hand sinks must be accessible. Correct by making hand sinks accessible.
∎ Observed house-made yum yum made in bulk, white rice made yesterday, and cooked chicken prepped yesterday with no date marks. Potentially hazardous ready-to-eat foods must be clearly marked with the day on which the food will be discarded or prepared. Correct by providing proper date marking procedures.
∎ The menu did not have an advisory for the steak offered undercooked. An advisory must be included on all menus that offer raw/undercooked food. Correct by adding an advisory to all menus, including the online menu.
∎ Observed a bag of onions stored on the floor in the back storage area across from the air conditioning unit. Food must be stored at least 6 inches above the ground. Correct by storing onions 6 inches above the ground. Onions were moved to shelves at the time of inspection.
∎ Observed floors in the storage area and the kitchen area with an accumulation of debris. Walls with accumulated debris as well. Physical facilities must be kept clean. Correct by cleaning the facility.
∎ Observed fries in reach in the freezer in the back storage area not held at a freezing temperature. Fries appeared to be warm to the touch and at a temperature of 41F. The freezer and cooler in the back were on an electrical circuit that was not providing enough power to both units. The circuit kept breaking, and the power to the freezer and cooler would go on and off. When the hot holding table was moved to another outlet, the freezer was able to go back down to below 0F. Frozen foods must be maintained frozen. Correct by ensuring the freezer maintains temperature.
∎ Observed the freezer and cooler in the back storage area going out of power consistently. Both units were unable to hold the required temperatures. It was later determined that the hot holder was causing the circuit to break and was moved to a different outlet. Equipment was observed working. Equipment must be maintained in good repair. Correct by repairing to maintain temp. Make sure enough power is supplied to units.
∎ Observed two outdoor warmers stored in the kitchen area at the start of the inspection. Facilities must be free of unused items. Warmers were removed from the facility.
Sami’s Coney Island, 24444 Eureka Road
During a routine inspection on Dec. 3, an inspector noted several problems at Sami’s Coney Island.
∎ On the kitchen prep table near the dry storage, observed 4 flats of raw shell eggs out with temperature readings of 50F. Additionally, in the display cooler at the front counter, milk and dressings were measured at 44-45F. All potentially hazardous, time-temperature control for safety (TCS) foods shall be maintained at a temperature of 41F or less. Keep TCS foods at 41F or less.
∎ In the mop sink, observed the hose with the sprayer attached downstream of the atmospheric vacuum breaker. Shut-off valves shall not be installed downstream of a vacuum breaker- when water is left on, the vacuum breaker receives constant pressure and will fail.
∎ In the walk-in cooler, spoiled produce was observed on the shelf. Food shall be safe and unadulterated. Discard spoiled fruits and vegetables.
∎ Observed an employee handling soiled dishware, swapping gloves, and then handling clean dishware without washing hands first. All employees shall wash their hands after handling soiled equipment or utensils, and immediately before donning gloves and working with clean equipment or utensils. Corrected: Person in charge will reeducate employees on appropriate handwashing frequency.
∎ During the initial walk-through of the facility, I observed multiple items stored in the handwashing sink basin adjacent to the cookline. Handwashing sinks shall be kept easily accessible and free from obstructions at all times. Corrected: Items were removed from the handsink at the time of inspection.
∎ In the walk-in cooler, observed soup without a proper date mark. All potentially hazardous, time temperature control for safety (TCS) foods prepared and held for over 24 hours shall be labeled clearly to indicate the date or day by which food must be sold or discarded (when held at a temperature of 41F of less for a maximum of 7 days). Correct by date marking foods in the cooler.
∎ At the time of inspection, the dishwashing machine was being actively used without the presence of detergent. When being used for warewashing mechanical warewashers shall contain a wash solution of soap or detergent according to manufacturer’s use label instructions., Corrected: Dishmachine was supplied with a new bottle of detergent.
∎ During the time of inspection, the person in charge was unable to produce a thin-tipped thermometer. Temperature reading devices shall be provided and readily accessible at all times. Obtain a suitable thin-tipped thermometer.
∎ In the back of the kitchen, near the dry storage, I observed a roll of fly tape hanging above an in-use food prep table. Insect control devices shall be installed such that they are not above food preparation areas and are not a potential source of contamination. Corrected: The person in charge was instructed to relocate the fly trap to the appropriate areas.
∎ Near the cookline, observed a handwashing sink with a drainline detached to fill the steam table. Additionally, observed garbage disposal leaking. All plumbing systems shall be maintained in good repair. Repair.
∎ In the employee restroom, I observed exposed paper towels stored near the toilet. Single-use articles are prohibited from being stored in toilet rooms in order to prevent contamination. Corrected: Paper towel was relocated at the time of inspection.
∎ Observed wet and/or soiled flooring in areas of the kitchen, cookline, and walk-in cooler. Physical facilities shall be cleaned as often as necessary to preclude the accumulation of residue or debris. Correct by cleaning.
∎ Observed wet wiping cloths stored on counters throughout the front desk and kitchen. Wet wiping cloths shall be stored in a bucket containing a sanitizing solution of appropriate concentration between uses to prevent the growth of microorganisms. Store cloth buckets containing sanitizer solution.
∎ In the kitchen under a prep table, a large tray storing dishware and tools was observed, filled with stagnant water for an unspecified amount of time. Non-food contact surfaces shall be cleaned as frequently as necessary to prevent build-up. Correct by cleaning.
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