Royal Oak restaurant inspections: Cockroaches, flies, mold found

Current well being inspections in some Royal Oak eating places revealed flies, cockroaches, mould and extra between October and December of this yr, in line with Oakland County Well being Division inspection experiences.

Lots of the violations have been corrected. The presence of violations in a previous inspection doesn’t essentially imply the institution has the identical violations right now.

Inspection experiences might be discovered at swordsolutions.com/inspections/.

Beneath is a listing of violations discovered at a couple of eating places in Royal Oak.

Auntie Anne’s, 5150 Coolidge Hwy.

Throughout a routine inspection on October 6, an inspector famous a number of issues at Auntie Anne’s.

∎ Meals worker noticed washing arms with cleaning soap and water after which donning moist arms with gloves with out correctly drying their arms to take away meals out of the oven.

∎ Meals worker noticed dealing with money, donning their arms with gloves, and dealing with meals with out handwashing in between altering duties.

∎ A number of inside soda meting out nozzles on soda machine dirty with pink mold-like build-up and final cleaned yesterday per meals workers.

∎ (1) Scoop handles inside bulk cinnamon sugar, baking soda, and salt bins beneath counter close to register noticed resting on meals. (2) Scoop deal with inside container of yeast on dry storage shelf close to standing coolers noticed resting on meals.

∎ (1) Heavy mud particles noticed on vent above dough prep counter and prep sink. (2) Mud particles noticed on vent above sizzling holding effectively on high of prep counter.

Cafe Muse, 418 S Washington

Throughout a routine inspection on October 29, an inspector famous a number of issues at Cafe Muse.

∎ Meals worker noticed dealing with dirty dishes at dish machine, after which bodily grabbing cooked pasta in three-compartment sink to switch it to a different container with out hand washing. When to clean was mentioned with the meals worker, and so they had been requested by the sanitarian to clean their arms. No hand washing was noticed throughout inspection. Hand washing was subsequently mentioned with person-in-charge.

∎ Meals worker noticed dealing with dirty dishes at dish machine, after which contaminating and bodily grabbing cooked pasta in three-compartment sink with naked arms to switch it to a different container with out hand washing.

∎ Two opened bottles of cream liqueur requiring refrigeration after opening noticed holding at 54F and never holding at 41F or beneath inside beer cooler for greater than 4 hours per person-in-charge. Individual-in-charge reported famous cooler was unplugged and turned off as a result of it’s within the strategy of being discarded.

∎ (1) Focus of chlorine sanitizer at dish machine in kitchen meting out at 0ppm per sanitarian check strip. (2) Glass wash machine at bar noticed with empty chlorine sanitizing bucket hooked as much as it and 0ppm focus per check strip. Bucket was changed, however continued to not dispense chlorine.

∎ Meals worker noticed dealing with dirty dishes at dish machine, after which bodily grabbing cooked pasta in three-compartment sink with naked arms to switch it to a different container with out hand washing.

∎ (1) Carton of egg whites in top-loading three-door cooler on cookline previous producer expiration date of 10/19/2025.(2) Tub of vanilla yogurt in top-loading two-door cooler on cookline previous manufacture expiration date of 10/17/2025.(3) Carton of heavy cream in top-loading two-door cooler on cookline previous producer expiration date of 10/22/2025.(4) Opened carton of buttermilk in walk-in-cooler previous producer expiration date of 9/12/2025.(5) Two tubs of bitter cream inside walk-in-cooler previous producer expiration dates of 9/3/2025 and eight/20/2025. (6) Bag of uncooked ginger inside walk-in-cooler noticed with mold-like development on it.(7) Carton of pineapple juice inside two-door cooler at bar noticed previous producer expiration date of 9/18/2025.

∎ (1) Probably hazardous house-made moo moo sauce previous the ability’s expiration date of 9/25 contained in the walk-in-cooler.(2) Probably hazardous house-made onion soup previous the ability’s expiration date of 10/17 contained in the walk-in cooler.

∎ Hand sink between the dish machine and the three-compartment sink was noticed to be unable to offer operating water as a result of being shut off.

∎ (1) Two containers of reduce steak items cooked on 10/25 per person-in-charge noticed with out date marking inside three-door top-loading cooler on makeline. (2) Container of smoked salmon faraway from unique packaging on 10/25 per person-in-charge noticed with out date marking inside top-loading three-door cooler on makeline.(3) Cooked oatmeal ready on 10/25 per person-in-charge noticed with out date marking inside two-door top-loading cooler on cookline.

∎ (1) Hand sink on cookline noticed with out paper towel or a hand drying provision.(2) Hand sink inside worker restroom noticed with out paper towel or a hand drying provision.

∎ Hand sink on cookline noticed with out hand cleaning soap.

∎ Flooring drain of dish machine noticed overflowing leading to pooled water on the ground.

∎ Inside drip tray and sides of ice machine in again storage space noticed closely dirty with black mold-like build-up.

∎ Hood air flow system filters on cookline noticed closely dirty by mud and grease particles build-up.

Hopcat Royal Oak, 430 S. Important St.

Throughout a routine inspection on October 15, an inspector famous a number of issues at Hopcat Royal Oak.

∎ (1) Meals worker noticed grabbing uncooked hamburger patties with gloves on, discarding gloves, and pouring meals into fryer with out handwashing in between altering duties. (2) Meals worker noticed touching uncooked hen with glove on, discarding glove, and donning hand with glove to deal with burgers with out handwashing in between.

∎ (1) Home whipped garlic butter was noticed double-stacked on high of one other container contained in the salad cooler within the server expo space and was being held at 50F for greater than 4 hours per person-in-charge. Famous meals not holding at 41F or beneath whereas different probably hazardous meals had been holding at 41F or beneath.(2) Boiled eggs double stacked on high of one other container inside a top-loading four-drawer cooler on the finish of the cook dinner line and holding at 56°F and never holding at 41°F or beneath for greater than 4 hours per person-in-charge. Famous cooler holding different probably hazardous meals at 41F or beneath.

∎ Fly noticed on high of uncovered container of cooked crispy bacon on cart at finish of cookline.

∎ No quaternary ammonia check strips accessible on facility premises. Famous sanitizer is used for wiping fabric buckets.

∎ No hand washing cleaning soap accessible at bar hand sink.

∎ Soda gun nozzles at bar closely dirty with mold-like particles build-up.

∎ Flies noticed all through facility, notably alongside cookline and in bar space. Facility final serviced by Orkin Pest Management on 9/22/2025.

∎ Two vents in ceiling above meals prep space at finish of cookline noticed closely dirty with mud particles.

∎ A number of ceiling tiles above hand sink in meals prep space at finish of cookline noticed closely dirty with mud particles.

Sake Sushi, 410 S Important St.

Throughout a routine inspection on October 29, an inspector famous a number of issues at Sake Sushi.

∎ Water and soda machine drain traces in foyer noticed extending beneath drain with out an air hole.

∎ (1) Containers of cooked hen and beef saved between packages of uncooked fish and container holding uncooked eggs inside top-loading two-door cooler on cookline.(2) Packages of uncooked fish noticed leaning towards field of radishes with out separation inside walk-in-cooler.

∎ (1) Fried shrimp holding at 79F and never holding at 41F or beneath for an unknown period of time per person-in-charge on shelf above top-loading coolers on cookline. (2) Cooked hen holding at 110F in sizzling effectively for 2 hours per person-in-charge inside sizzling effectively subsequent to top-loading two-door cooler on cookline. (3) Sushi rice inside rice cooker at sushi bar holding at 110 for nearly three hours per person-in-charge and never holding at 135F or above, nor 41F or beneath.

∎ No customary working process (SOP) on web site for famous rice, though, facility has intentions of utilizing time as a public well being management.

∎ Unapproved bleach (101 Bleach ) being utilized in wiping fabric buckets for meals contact surfaces per person-in-charge. Famous bleach not accredited for meals contact surfaces and doesn’t have EPA registration quantity.

∎ Three packages of tofu inside top-loading two-door on cookline previous producer dates of 9/2/2025 and 10/22/2025.

∎ (1) One unlabeled chemical spray bottle noticed above top-loading two-door cooler in kitchen. (2) Chemical spray can noticed inside basket above meals slicer in rear prep space. (3) Chemical spray can noticed subsequent to packaged meals with out separation on shelf beneath microwave in sushi bar space.

∎ No sizzling water offered for hand sink at finish of cookline as a result of deal with being inoperable.

∎ No paper towel offered for hand sink at finish of cookline.

∎ Cleaning soap inadequately meting out from cleaning soap dispenser belonging handy sink at finish of cookline.

∎ Information of person-in-charge is being cited for the next causes: no information of chilly/sizzling holding, cooling practices, reheating, protected chemical storage, foodborne sickness, accredited sanitizer use, and date marking.

∎ No parasite destruction or farm-raised data/invoices offered for escolar, mackerel, salmon, or different fish served uncooked on facility premises.

∎ (1) Containers of cooked hen and cooked beef inside top-loading two door cooler ready greater than 24 hours in the past per person-in-charge noticed with out date marking.(2) Container of tofu faraway from unique packaging greater than 24 hours in the past per person-in-charge noticed inside glass two-door cooler on cookline with out date marking. (3) Container of cooked rice ready two days in the past per person-in-charge inside walk-in-cooler noticed with out date marking.(4) Container of cooked radish ready 10/27 per person-in-charge in walk-in-cooler noticed with out date marking.(5) Container of beef broth ready two days in the past per person-in-charge in walk-in-cooler noticed with out date marking. Notice: No date marking system noticed inside facility.

∎ (1) Pest strip with useless bugs on it noticed hanging above clear utensils and dishes in warewashing space. (2) Pest traps all through facility noticed holding an abundance of useless pests. (3) Abundance of useless cock roaches noticed beneath three-compartment sink and round water tank in rear prep space.

∎ 2-3 stay cockroaches noticed beneath three-compartment sink and round water tank in rear prep space. Facility is serviced by Terminix on a weekly foundation and was final serviced on 10/23/2025 per bill.

∎ (1) Worker noticed putting their open beverage cup on the slicing board of the top-loading two-door cooler on the cookline and putting their uncovered bowl of meals above the top-loading portion of the famous cooler. (2) Worker meals noticed subsequent to and above shopper meals inside glass two-door cooler on cookline.

∎ (1) Pest strip with abundance of useless bugs on it noticed hanging above clear utensils and dishes subsequent to dish machine.(2) Bug zapper noticed on dry storage shelf subsequent to and above prep desk, meals, and tools in rear prep space close to three-compartment sink.

Bangkok Delicacies Specific, 32166 Woodward Ave.

Throughout a routine inspection on October 31, an inspector famous a number of issues at Bangkok Delicacies Specific.

∎ Meals worker noticed tossing uncooked hen in flour to position in fryer with one glove on, discarding that glove, and donning hand with glove to seize ready-to-eat meals in cooler with out hand washing in between altering duties.

∎ (1) 5-6 containers of par-cooked hen had been noticed saved above and subsequent to ready-to-eat meals contained in the top-loading three-door cooler on the cookline. (2) Container of uncooked beef wrapped in plastic was noticed subsequent to an uncovered container of cabbage with out separation contained in the top-loading three-door cooler on the cookline.

∎ Tied baggage of cooked pork/beef, a container of combined cream cheese with a good lid, and cooked noodles with a good lid had been positioned into the cooler after preparation yesterday, per the person-in-charge, and never correctly cooled inside 6 hours. Famous meals noticed between 45F-48F.

∎ Reduce tomato and tofu stacked on high of different meals contained in the container of ice and holding at 56F for lower than two hours per person-in-charge and never holding at 41F or beneath on the meals prep desk throughout from the three-compartment sink. Different probably hazardous meals inside a container held at 41°F or beneath.

∎ No working meals thermometer inside facility.

∎ (1) A meals worker noticed rinsing rice paper within the hand sink subsequent to the three-compartment sink. (2) Aloe vera plant noticed inside hand washing sink by entrance counter.

∎ Tied baggage of cooked pork/beef, a container of combined cream cheese with a good lid, and cooked noodles with a good lid had been positioned into the walk-in-cooler after preparation yesterday, per the person-in-charge, and never correctly cooled inside 6 hours. Famous meals noticed between 45F-48F.

∎ 5-6 containers of par-cooked hen had been noticed with out labeling contained in the top-loading three-door cooler on the cookline.

Blue Mango, 315 S Important

Throughout a routine inspection on October 7, an inspector famous a number of issues at Blue Mango.

∎ (A) The next meals sitting at room temperature on the cookline between 59F – 61F for one hour per operator: (1) Bean sprouts and (2) hydrated noodles.(B) The next meals within the high loading cooler on the cookline between 57F – 60F for 2 hours per operator:(1) Sliced tomatoes, (2) cooked hen, (3) reduce lettuce, (4) cooked beef, (5) pooled uncooked eggs, (6) hydrated noodles, (7) curry sauce, and (8) uncooked hen(C) The next meals within the reach-in cooler close to the prep space between 51F – 58F for 2 hours per operator:(1) Curry sauce, (2) tofu, (3) uncooked fish, (4) uncooked hen, and (5) reduce lettuce.

∎ (1) Uncooked fish saved above curry sauce within the reach-in cooler close to the prep space.(2) Uncooked hen, (3) uncooked shrimp, and (4) uncooked shelled eggs above ready-to-eat meals within the walk-in cooler.

∎ Unapproved pest sprays had been noticed on the dry board of the three-compartment sink.

∎ Mould-like development in two containers of strawberries within the walk-in cooler.

∎ No accredited sanitizer accessible within the facility.

∎ Handwashing sink in warewashing space blocked by packing containers and clear tools saved on high of it.

∎ (1) High-loading cooler on the cookline with an ambient air temperature of 53°F and unable to carry probably hazardous meals at 41°F or beneath.(2) Attain-in cooler within the prep space with an ambient air temperature of 51F and unable to carry probably hazardous meals at 41F or beneath.A number of fly tape gadgets situated above cooking, prep, and warewashing areas.