What is Treat You Batter Bakery's health inspection score?

Treat You Batter Bakery has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Treat You Batter Bakery last inspected?

Treat You Batter Bakery was last inspected on January 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Treat You Batter Bakery have?

Treat You Batter Bakery has 11 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Treat You Batter Bakery safe to eat at?

Yes, Treat You Batter Bakery has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

Official Health Record

Treat You Batter Bakery

Name: Treat You Batter Bakery
Address: 6915 GREENFIELD, Detroit, 48228
Rating: 97

6915 GREENFIELD, Detroit

Last Inspected: 1/5/2026

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0Excellent

Warrendale

Ranked #13 of 91 in Warrendale

Stable

10 inspections

Last: Jan 5, 2026

high confidence

Directions Order

Inspections

40%

Clean Rate

1.1

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

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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6915 GREENFIELD, Detroit, MI 48228

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Violation Timeline

Mar 2021

1 inspections

Mar

Nov 2021

1 inspections

Apr 2022

1 inspections

Apr

Feb 2023

1 inspections

Dec 2023

1 inspections

1 high priority

1 intermediate

3 basic

Dec

Jun 2024

1 inspections

1 intermediate

1 basic

Sep 2024

1 inspections

1 basic

Sep

Feb 2025

1 inspections

1 basic

Jul 2025

1 inspections

1 intermediate

Jul

Jan 2026

1 inspections

1 basic

Inspection History

10 records on file

10 Routine Inspection

Jan 26

Routine Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4-302.13In manual WAREWASHING operations, a TEMPERATURE MEASURING DEVICE shall be provided and readily accessible for frequently measuring the washing and SANITIZING temperatures. −2

Base deductions−2 pts

Jul 25

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

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

Base deductions−5 pts

Feb 25

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

2-102.20A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with ¶ 2-102.11(B).−2

Base deductions−2 pts

Sep 24

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

2-102.20A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with ¶ 2-102.11(B).−2

Base deductions−2 pts

Jun 24

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

5-203.11(A) A HANDWASHING SINK or an approved automatic handwashing unit shall be provided as necessary for their convenient use by EMPLOYEES in areas specified and not fewer than the number of HANDWASHING SINKS required by LAW shall be provided. (Pf) (B) If APPROVED, when FOOD exposure is limited and HANDWASHING SINKS are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwas−5

Basic (1)

−2 pts

6-301.13A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified. −2

Base deductions−7 pts

Dec 23

Routine Inspection Inspection

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 pts

High Priority (1)

−10 pts

4-702.11UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. (P) Risk Factor−10

Intermediate (1)

−5 pts

5-205.11(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) −5

Basic (3)

−6 pts

3-302.12Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.−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
4-603.16Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-SANITIZER solution by APPROVED procedures. −2

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Nov 21

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 21

Routine Inspection InspectionClean

No violations

100/100inspection score

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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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