What is The Red Hook Downtown's health inspection score?

The Red Hook Downtown has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Red Hook Downtown last inspected?

The Red Hook Downtown was last inspected on November 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Red Hook Downtown have?

The Red Hook Downtown has 9 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Red Hook Downtown safe to eat at?

The Red Hook Downtown has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

Official Health Record

The Red Hook Downtown

Name: The Red Hook Downtown
Address: 2761 E Jefferson Ave, Detroit, 48207
Rating: 72

2761 E Jefferson Ave, Detroit

Last Inspected: 11/21/2025

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0Good

Elmwood Park

Ranked #13 of 33 in Elmwood Park

Declining

4 inspections

Last: Nov 21, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

2.3

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission 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

-28

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-27 pts

Latest

100% weight

100

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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2761 E Jefferson Ave, Detroit, MI 48207

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Violation Timeline

Jan 2023

1 inspections

1 intermediate

1 basic

Jan

Dec 2023

1 inspections

1 basic

Nov 2024

1 inspections

Nov

Nov 2025

1 inspections

2 high priority

1 intermediate

3 basic

Inspection History

4 records on file

4 Routine Inspection

Nov 25

Routine Inspection InspectionLatest

2 High1 Med3 Basic

6 total2 risk factors

59/100inspection score

−31 pts

High Priority (2)

−20 pts

2-201.12The PERSON IN CHARGE shall: Exclude or restrict employees with symptom of illness or past illness as required by the code.(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

4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5

Basic (3)

−6 pts

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
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
6-301.14A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. −2

Base deductions−31 pts

Risk factor bonus (2× +5)−10 pts

Nov 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Dec 23

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6-501.114The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional, no longer used and free of litter. −2

Base deductions−2 pts

Jan 23

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5

Basic (1)

−2 pts

6-101.11Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning me−2

Base deductions−7 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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