What is Mr. Cornedbeef's health inspection score?

Mr. Cornedbeef has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mr. Cornedbeef last inspected?

Mr. Cornedbeef was last inspected on June 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mr. Cornedbeef have?

Mr. Cornedbeef has 8 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mr. Cornedbeef safe to eat at?

Yes, Mr. Cornedbeef has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

Official Health Record

Mr. Cornedbeef

Name: Mr. Cornedbeef
Address: 17819 W SEVEN MILE RD 48235, Detroit, 48235
Rating: 90

17819 W SEVEN MILE RD 48235, Detroit

Last inspected 11mo ago

▲Improving

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0Excellent

College Park

Ranked #16 of 76 in College Park

Improving

4 inspections

Last: Jun 26, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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17819 W SEVEN MILE RD 48235, Detroit, MI 48235

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Violation Timeline

Aug 2021

1 inspections

1 high priority

3 basic

Aug

Aug 2023

1 inspections

2 intermediate

1 basic

Aug 2024

1 inspections

1 intermediate

Aug

Jun 2025

1 inspections

Inspection History

4 records on file

4 Routine Inspection

Jun 25

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Aug 24

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

7-102.11Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) −5

Base deductions−5 pts

Aug 23

Routine Inspection Inspection

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

6-301.12Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf) −5
4-302.12(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) −5

Basic (1)

−2 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−12 pts

Aug 21

Routine Inspection Inspection

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

2-301.14FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES (P) and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (P) (B) After using the toilet room; (P) (C) After caring for or handling SERVICE ANIMALS or aquatic anRisk Factor−10

Basic (3)

−6 pts

MFL289.2129Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a fo−2
3-307.11FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. −2
3-305.11FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved. −2

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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Data source: Detroit Health Dept · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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