What is Metropolitan Bar & Kitchen's health inspection score?

Metropolitan Bar & Kitchen has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Metropolitan Bar & Kitchen last inspected?

Metropolitan Bar & Kitchen was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Metropolitan Bar & Kitchen have?

Metropolitan Bar & Kitchen has 18 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Metropolitan Bar & Kitchen safe to eat at?

Yes, Metropolitan Bar & Kitchen has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

Official Health Record

Metropolitan Bar & Kitchen

Name: Metropolitan Bar & Kitchen
Address: 8047 AGNES ST, Detroit, 48214
Rating: 98

8047 AGNES ST, Detroit

Last Inspected: 1/28/2026

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0Excellent

West Village

Ranked #3 of 33 in West Village

Stable

7 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

2.6

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

Cross-contamination

Raw and cooked foods not properly separated

Unsafe food source

Food obtained from unapproved or unsafe source

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-2

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+4 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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8047 AGNES ST, Detroit, MI 48214

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Violation Timeline

Oct 2021

1 inspections

Oct

Feb 2022

1 inspections

2 basic

Aug 2022

1 inspections

1 intermediate

6 basic

Aug

Feb 2023

1 inspections

2 high priority

1 intermediate

1 basic

Nov 2023

1 inspections

1 intermediate

3 basic

Nov

Jul 2025

1 inspections

1 basic

Jan 2026

1 inspections

Jan

Inspection History

7 records on file

1 Attempt inspection5 Routine Inspection1 Preopening/New

Jan 26

Attempt inspection InspectionLatestClean

No violations

100/100inspection score

Jul 25

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

Nov 23

Routine Inspection Inspection

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

4-202.11Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH, be easily cleaned, free of breaks, chips, pits, etc and easily accessible for cleaning and inspection. (Pf) −5

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
4-903.12Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored only in approved locations. −2
4-903.12Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored only in approved locations. −2

Base deductions−11 pts

Feb 23

Routine Inspection Inspection

2 High1 Med1 Basic

4 total2 risk factors

63/100inspection score

−27 pts

High Priority (2)

−20 pts

3-101.11FOOD shall be safe, unADULTERATED and honestly presented. (P) Risk Factor−10
5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. Risk Factor−10

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

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

Aug 22

Routine Inspection Inspection

1 Med6 Basic

7 total

83/100inspection score

−17 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 (6)

−12 pts

4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
4-903.11Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in an approved manner and location. −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
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−2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
6-303.11Light of the proper intensity shall be provided as specified. −2

Base deductions−17 pts

Feb 22

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

6-202.11Except as otherwise approved, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. −2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−4 pts

Oct 21

Preopening/New 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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