Recent health inspections in some Royal Oak restaurants revealed flies, cockroaches, mold and more between October and December of this year, according to Oakland 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 Royal Oak.
Auntie Anne’s, 5150 Coolidge Hwy.
During a routine inspection on October 6, an inspector noted several problems at Auntie Anne’s.
∎ Food employee observed washing hands with soap and water and then donning wet hands with gloves without properly drying their hands to remove food out of the oven.
∎ Food employee observed handling cash, donning their hands with gloves, and handling food without handwashing in between changing tasks.
∎ Multiple interior soda dispensing nozzles on soda machine soiled with pink mold-like build-up and last cleaned yesterday per food employees.
∎ (1) Scoop handles inside bulk cinnamon sugar, baking soda, and salt bins underneath counter near register observed resting on food. (2) Scoop handle inside container of yeast on dry storage shelf near standing coolers observed resting on food.
∎ (1) Heavy dust debris observed on vent above dough prep counter and prep sink. (2) Dust debris observed on vent above hot holding well on top of prep counter.
Cafe Muse, 418 S Washington
During a routine inspection on October 29, an inspector noted several problems at Cafe Muse.
∎ Food employee observed handling soiled dishes at dish machine, and then physically grabbing cooked pasta in three-compartment sink to transfer it to another container without hand washing. When to wash was discussed with the food employee, and they were requested by the sanitarian to wash their hands. No hand washing was observed during inspection. Hand washing was subsequently discussed with person-in-charge.
∎ Food employee observed handling soiled dishes at dish machine, and then contaminating and physically grabbing cooked pasta in three-compartment sink with bare hands to transfer it to another container without hand washing.
∎ Two opened bottles of cream liqueur requiring refrigeration after opening observed holding at 54F and not holding at 41F or below inside of beer cooler for more than four hours per person-in-charge. Person-in-charge reported noted cooler was unplugged and turned off because it is in the process of being discarded.
∎ (1) Concentration of chlorine sanitizer at dish machine in kitchen dispensing at 0ppm per sanitarian test strip. (2) Glass wash machine at bar observed with empty chlorine sanitizing bucket hooked up to it and 0ppm concentration per test strip. Bucket was replaced, but continued to not dispense chlorine.
∎ Food employee observed handling soiled dishes at dish machine, and then physically grabbing cooked pasta in three-compartment sink with bare hands to transfer it to another container without hand washing.
∎ (1) Carton of egg whites in top-loading three-door cooler on cookline past manufacturer expiration date of 10/19/2025.(2) Tub of vanilla yogurt in top-loading two-door cooler on cookline past manufacture expiration date of 10/17/2025.(3) Carton of heavy cream in top-loading two-door cooler on cookline past manufacturer expiration date of 10/22/2025.(4) Opened carton of buttermilk in walk-in-cooler past manufacturer expiration date of 9/12/2025.(5) Two tubs of sour cream inside walk-in-cooler past manufacturer expiration dates of 9/3/2025 and 8/20/2025. (6) Bag of raw ginger inside walk-in-cooler observed with mold-like growth on it.(7) Carton of pineapple juice inside two-door cooler at bar observed past manufacturer expiration date of 9/18/2025.
∎ (1) Potentially hazardous house-made moo moo sauce past the facility’s expiration date of 9/25 inside the walk-in-cooler.(2) Potentially hazardous house-made onion soup past the facility’s expiration date of 10/17 inside the walk-in cooler.
∎ Hand sink between the dish machine and the three-compartment sink was observed to be unable to provide running water due to being shut off.
∎ (1) Two containers of cut steak pieces cooked on 10/25 per person-in-charge observed without date marking inside three-door top-loading cooler on makeline. (2) Container of smoked salmon removed from original packaging on 10/25 per person-in-charge observed without date marking inside top-loading three-door cooler on makeline.(3) Cooked oatmeal prepared on 10/25 per person-in-charge observed without date marking inside two-door top-loading cooler on cookline.
∎ (1) Hand sink on cookline observed without paper towel or a hand drying provision.(2) Hand sink inside employee restroom observed without paper towel or a hand drying provision.
∎ Hand sink on cookline observed without hand soap.
∎ Floor drain of dish machine observed overflowing resulting in pooled water on the floor.
∎ Interior drip tray and sides of ice machine in back storage area observed heavily soiled with black mold-like build-up.
∎ Hood ventilation system filters on cookline observed heavily soiled by dust and grease debris build-up.
Hopcat Royal Oak, 430 S. Main St.
During a routine inspection on October 15, an inspector noted several problems at Hopcat Royal Oak.
∎ (1) Food employee observed grabbing raw hamburger patties with gloves on, discarding gloves, and pouring food into fryer without handwashing in between changing tasks. (2) Food employee observed touching raw chicken with glove on, discarding glove, and donning hand with glove to handle burgers without handwashing in between.
∎ (1) House whipped garlic butter was observed double-stacked on top of another container inside the salad cooler in the server expo area and was being held at 50F for more than four hours per person-in-charge. Noted food not holding at 41F or below while other potentially hazardous foods were holding at 41F or below.(2) Boiled eggs double stacked on top of another container inside a top-loading four-drawer cooler at the end of the cook line and holding at 56°F and not holding at 41°F or below for more than four hours per person-in-charge. Noted cooler holding other potentially hazardous foods at 41F or below.
∎ Fly observed on top of uncovered container of cooked crispy bacon on cart at end of cookline.
∎ No quaternary ammonia test strips available on facility premises. Noted sanitizer is used for wiping cloth buckets.
∎ No hand washing soap available at bar hand sink.
∎ Soda gun nozzles at bar heavily soiled with mold-like debris build-up.
∎ Flies observed throughout facility, particularly along cookline and in bar area. Facility last serviced by Orkin Pest Control on 9/22/2025.
∎ Two vents in ceiling above food prep area at end of cookline observed heavily soiled with dust debris.
∎ Multiple ceiling tiles above hand sink in food prep area at end of cookline observed heavily soiled with dust debris.
Sake Sushi, 410 S Main St.
During a routine inspection on October 29, an inspector noted several problems at Sake Sushi.
∎ Water and soda machine drain lines in lobby observed extending below drain without an air gap.
∎ (1) Containers of cooked chicken and beef stored between packages of raw fish and container holding raw eggs inside top-loading two-door cooler on cookline.(2) Packages of raw fish observed leaning against box of radishes without separation inside walk-in-cooler.
∎ (1) Fried shrimp holding at 79F and not holding at 41F or below for an unknown amount of time per person-in-charge on shelf above top-loading coolers on cookline. (2) Cooked chicken holding at 110F in hot well for two hours per person-in-charge inside hot well next to top-loading two-door cooler on cookline. (3) Sushi rice inside rice cooker at sushi bar holding at 110 for almost three hours per person-in-charge and not holding at 135F or above, nor 41F or below.
∎ No standard operating procedure (SOP) on site for noted rice, although, facility has intentions of using time as a public health control.
∎ Unapproved bleach (101 Bleach ) being used in wiping cloth buckets for food contact surfaces per person-in-charge. Noted bleach not approved for food contact surfaces and does not have EPA registration number.
∎ Three packages of tofu inside top-loading two-door on cookline past manufacturer dates of 9/2/2025 and 10/22/2025.
∎ (1) One unlabeled chemical spray bottle observed above top-loading two-door cooler in kitchen. (2) Chemical spray can observed inside basket above food slicer in rear prep area. (3) Chemical spray can observed next to packaged food without separation on shelf below microwave in sushi bar area.
∎ No hot water provided for hand sink at end of cookline due to handle being inoperable.
∎ No paper towel provided for hand sink at end of cookline.
∎ Soap inadequately dispensing from soap dispenser belonging to hand sink at end of cookline.
∎ Knowledge of person-in-charge is being cited for the following reasons: no knowledge of cold/hot holding, cooling practices, reheating, safe chemical storage, foodborne illness, approved sanitizer use, and date marking.
∎ No parasite destruction or farm-raised information/invoices provided for escolar, mackerel, salmon, or other fish served raw on facility premises.
∎ (1) Containers of cooked chicken and cooked beef inside top-loading two door cooler prepared more than 24 hours ago per person-in-charge observed without date marking.(2) Container of tofu removed from original packaging more than 24 hours ago per person-in-charge observed inside glass two-door cooler on cookline without date marking. (3) Container of cooked rice prepared two days ago per person-in-charge inside walk-in-cooler observed without date marking.(4) Container of cooked radish prepared 10/27 per person-in-charge in walk-in-cooler observed without date marking.(5) Container of beef broth prepared two days ago per person-in-charge in walk-in-cooler observed without date marking. Note: No date marking system observed inside facility.
∎ (1) Pest strip with dead bugs on it observed hanging above clean utensils and dishes in warewashing area. (2) Pest traps throughout facility observed holding an abundance of dead pests. (3) Abundance of dead cock roaches observed underneath three-compartment sink and around water tank in rear prep area.
∎ 2-3 live cockroaches observed underneath three-compartment sink and around water tank in rear prep area. Facility is serviced by Terminix on a weekly basis and was last serviced on 10/23/2025 per invoice.
∎ (1) Employee observed placing their open beverage cup on the cutting board of the top-loading two-door cooler on the cookline and placing their uncovered bowl of food above the top-loading portion of the noted cooler. (2) Employee food observed next to and above consumer foods inside glass two-door cooler on cookline.
∎ (1) Pest strip with abundance of dead bugs on it observed hanging above clean utensils and dishes next to dish machine.(2) Bug zapper observed on dry storage shelf next to and above prep table, food, and equipment in rear prep area near three-compartment sink.
Bangkok Cuisine Express, 32166 Woodward Ave.
During a routine inspection on October 31, an inspector noted several problems at Bangkok Cuisine Express.
∎ Food employee observed tossing raw chicken in flour to place in fryer with one glove on, discarding that glove, and donning hand with glove to grab ready-to-eat foods in cooler without hand washing in between changing tasks.
∎ (1) 5-6 containers of par-cooked chicken were observed stored above and next to ready-to-eat foods inside the top-loading three-door cooler on the cookline. (2) Container of raw beef wrapped in plastic was observed next to an uncovered container of cabbage without separation inside the top-loading three-door cooler on the cookline.
∎ Tied bags of cooked pork/beef, a container of mixed cream cheese with a tight lid, and cooked noodles with a tight lid were placed into the cooler after preparation yesterday, per the person-in-charge, and not properly cooled within 6 hours. Noted foods observed between 45F-48F.
∎ Cut tomato and tofu stacked on top of other foods inside the container of ice and holding at 56F for less than two hours per person-in-charge and not holding at 41F or below on the food prep table across from the three-compartment sink. Other potentially hazardous foods inside a container held at 41°F or below.
∎ No working food thermometer inside facility.
∎ (1) A food employee observed rinsing rice paper in the hand sink next to the three-compartment sink. (2) Aloe vera plant observed inside of hand washing sink by front counter.
∎ Tied bags of cooked pork/beef, a container of mixed cream cheese with a tight lid, and cooked noodles with a tight lid were placed into the walk-in-cooler after preparation yesterday, per the person-in-charge, and not properly cooled within 6 hours. Noted foods observed between 45F-48F.
∎ 5-6 containers of par-cooked chicken were observed without labeling inside the top-loading three-door cooler on the cookline.
Blue Mango, 315 S Main
During a routine inspection on October 7, an inspector noted several problems at Blue Mango.
∎ (A) The following food sitting at room temperature on the cookline between 59F – 61F for one hour per operator: (1) Bean sprouts and (2) hydrated noodles.(B) The following food in the top loading cooler on the cookline between 57F – 60F for two hours per operator:(1) Sliced tomatoes, (2) cooked chicken, (3) cut lettuce, (4) cooked beef, (5) pooled raw eggs, (6) hydrated noodles, (7) curry sauce, and (8) raw chicken(C) The following food in the reach-in cooler near the prep area between 51F – 58F for two hours per operator:(1) Curry sauce, (2) tofu, (3) raw fish, (4) raw chicken, and (5) cut lettuce.
∎ (1) Raw fish stored above curry sauce in the reach-in cooler near the prep area.(2) Raw chicken, (3) raw shrimp, and (4) raw shelled eggs above ready-to-eat foods in the walk-in cooler.
∎ Unapproved pest sprays were observed on the dry board of the three-compartment sink.
∎ Mold-like growth in two containers of strawberries in the walk-in cooler.
∎ No approved sanitizer available in the facility.
∎ Handwashing sink in warewashing area blocked by boxes and clean equipment stored on top of it.
∎ (1) Top-loading cooler on the cookline with an ambient air temperature of 53°F and unable to hold potentially hazardous foods at 41°F or below.(2) Reach-in cooler in the prep area with an ambient air temperature of 51F and unable to hold potentially hazardous foods at 41F or below.Several fly tape devices located above cooking, prep, and warewashing areas.