What is Covenant House Academy-southwest's health inspection score?

Covenant House Academy-southwest 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 Covenant House Academy-southwest last inspected?

Covenant House Academy-southwest was last inspected on April 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Covenant House Academy-southwest have?

Covenant House Academy-southwest has 9 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Covenant House Academy-southwest safe to eat at?

Yes, Covenant House Academy-southwest has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

Official Health Record

Covenant House Academy-southwest

Name: Covenant House Academy-southwest
Address: 1450 25TH STREET, Detroit, 48216
Rating: 100

1450 25TH STREET, Detroit

Last Inspected: 4/7/2026

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0Excellent

Mexicantown

Ranked #1 of 30 in Mexicantown

Stable

10 inspections

Last: Apr 7, 2026

high confidence

Directions Order

Inspections

60%

Clean Rate

0.9

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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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1450 25TH STREET, Detroit, MI 48216

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Violation Timeline

May 2022

1 inspections

May

Oct 2022

1 inspections

Jun 2023

1 inspections

1 basic

Jun

Oct 2023

1 inspections

1 intermediate

Apr 2024

1 inspections

2 high priority

1 intermediate

3 basic

Apr

Oct 2024

1 inspections

1 intermediate

Apr 2025

1 inspections

Apr

Oct 2025

2 inspections

Apr 2026

1 inspections

Apr

Inspection History

10 records on file

9 Routine Inspection1 Attempt inspection

Apr 26

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Oct 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 25

Attempt inspection InspectionClean

No violations

100/100inspection score

Apr 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 24

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

Apr 24

Routine Inspection Inspection

2 High1 Med3 Basic

6 total2 risk factors

59/100inspection score

−31 pts

High Priority (2)

−20 pts

5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. Risk Factor−10
7-201.11POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WARRisk 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 (3)

−6 pts

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
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
6-501.18PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. −2

Base deductions−31 pts

Risk factor bonus (2× +5)−10 pts

Oct 23

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 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

Base deductions−5 pts

Jun 23

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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−2 pts

Oct 22

Routine Inspection InspectionClean

No violations

100/100inspection score

May 22

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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