What is College For Creative Studies's health inspection score?

College For Creative Studies 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 College For Creative Studies last inspected?

College For Creative Studies was last inspected on May 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does College For Creative Studies have?

College For Creative Studies has 17 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is College For Creative Studies safe to eat at?

Yes, College For Creative Studies has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

Official Health Record

College For Creative Studies

Name: College For Creative Studies
Address: 201 KIRBY ST, Detroit, 48202
Rating: 100

201 KIRBY ST, Detroit

Last Inspected: 5/21/2026

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0Excellent

Cultural Center

Ranked #2 of 48 in Cultural Center

Stable

10 inspections

Last: May 21, 2026

high confidence

Directions Order

Inspections

50%

Clean Rate

1.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Other violation

Regulatory compliance issue

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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201 KIRBY ST, Detroit, MI 48202

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Violation Timeline

Sep 2022

1 inspections

1 intermediate

5 basic

Sep

Mar 2023

1 inspections

1 intermediate

1 basic

Nov 2023

1 inspections

2 high priority

1 intermediate

1 basic

Nov

May 2024

1 inspections

Dec 2024

1 inspections

1 intermediate

1 basic

Dec

May 2025

1 inspections

Nov 2025

1 inspections

3 basic

Nov

May 2026

3 inspections

Inspection History

10 records on file

7 Routine Inspection2 Attempt inspection1 Closed - attempt ins

May 26

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

May 26

Attempt inspection InspectionClean

No violations

100/100inspection score

May 26

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Nov 25

Routine Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
6-501.12(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. −2
4-602.11(A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before u−2

Base deductions−6 pts

May 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Dec 24

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 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

Basic (1)

−2 pts

6-501.111The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES. by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified.(Pf) (D) Eliminating harborage conditions. −2

Base deductions−7 pts

May 24

Attempt inspection InspectionClean

No violations

100/100inspection score

Nov 23

Routine Inspection Inspection

2 High1 Med1 Basic

4 total2 risk factors

63/100inspection score

−27 pts

High Priority (2)

−20 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
3-501.18A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (P) (2) Is in a container or PACKAGE that does not bear a date or day; (P) or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). (P) Risk Factor−10

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

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−27 pts

Risk factor bonus (2× +5)−10 pts

Mar 23

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

3-602.11(A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW. (B) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. (Pf) (C) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: (1) the manufacturer's or processor's label that was provided with the FOO−5

Basic (1)

−2 pts

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

Base deductions−7 pts

Sep 22

Routine Inspection Inspection

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

3-602.11(A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW. (B) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. (Pf) (C) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: (1) the manufacturer's or processor's label that was provided with the FOO−5

Basic (5)

−10 pts

6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2
4-501.14A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned as required. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
4-501.18The wash, rinse, and SANITIZE solutions shall be maintained clean. −2
6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2

Base deductions−15 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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