What is University Prep Arts And Design ES's health inspection score?

University Prep Arts And Design ES has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was University Prep Arts And Design ES last inspected?

University Prep Arts And Design ES was last inspected on April 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does University Prep Arts And Design ES have?

University Prep Arts And Design ES has 12 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is University Prep Arts And Design ES safe to eat at?

Yes, University Prep Arts And Design ES has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

Official Health Record

University Prep Arts And Design ES

Name: University Prep Arts And Design ES
Address: 10225 THIRD ST, Detroit, 48202
Rating: 100

10225 THIRD ST, Detroit

Last Inspected: 4/15/2026

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0Excellent

Gateway Community

Ranked #1 of 9 in Gateway Community

Stable

10 inspections

Last: Apr 15, 2026

high confidence

Directions Order

Inspections

60%

Clean Rate

1.2

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-0

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

100

Latest

100% weight

100

2nd

60% weight

100

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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10225 THIRD ST, Detroit, MI 48202

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Violation Timeline

Apr 2022

1 inspections

1 high priority

3 intermediate

4 basic

Apr

Oct 2022

1 inspections

2 basic

Mar 2023

1 inspections

Mar

Sep 2023

2 inspections

1 basic

Apr 2024

1 inspections

Apr

Sep 2024

1 inspections

1 basic

Apr 2025

1 inspections

Apr

Oct 2025

1 inspections

Apr 2026

1 inspections

Apr

Inspection History

10 records on file

9 Routine Inspection1 Closed - attempt ins

Apr 26

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Oct 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Sep 24

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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

Base deductions−2 pts

Apr 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Sep 23

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2

Base deductions−2 pts

Sep 23

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Mar 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 22

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−4 pts

Apr 22

Routine Inspection Inspection

1 High3 Med4 Basic

8 total1 risk factor

62/100inspection score

−33 pts

High Priority (1)

−10 pts

3-501.16Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P) Risk Factor−10

Intermediate (3)

−15 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
2-103.11The PERSON IN CHARGE shall ensure that employees, practices and policies are in compliance with the code. (Pf) −5
4-203.11(A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2F in the intended range of use. (Pf) −5

Basic (4)

−8 pts

5-501.16(A) An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. (C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of−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
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
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

Base deductions−33 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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