What is Spkrbox's health inspection score?

Spkrbox has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Spkrbox last inspected?

Spkrbox was last inspected on March 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Spkrbox have?

Spkrbox has 13 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Spkrbox safe to eat at?

Spkrbox has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Spkrbox

Name: Spkrbox
Address: 200 GRAND RIVER, Detroit, 48226
Rating: 83

200 GRAND RIVER, Detroit

Last Inspected: 3/9/2026

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0Good

Downtown

Ranked #850 of 1000 in Downtown

Stable

5 inspections

Last: Mar 9, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

2.6

Avg Violations

3 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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

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

-17

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

0 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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200 GRAND RIVER, Detroit, MI 48226

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Violation Timeline

Dec 2021

1 inspections

Dec

Dec 2022

1 inspections

3 high priority

2 intermediate

Jan 2024

1 inspections

2 high priority

3 basic

Jan

Feb 2025

1 inspections

1 intermediate

Mar 2026

1 inspections

1 high priority

1 intermediate

Mar

Inspection History

5 records on file

5 Routine Inspection

Mar 26

Routine Inspection InspectionLatest

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

3-201.11FOOD shall be obtained from sources that comply with LAW (P); and properly labeled as required (Pf), FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (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

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Feb 25

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

Jan 24

Routine Inspection Inspection

2 High3 Basic

5 total2 risk factors

64/100inspection score

−26 pts

High Priority (2)

−20 pts

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
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

Basic (3)

−6 pts

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
5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. −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−26 pts

Risk factor bonus (2× +5)−10 pts

Dec 22

Routine Inspection Inspection

3 High2 Med

5 total3 risk factors

45/100inspection score

−40 pts

High Priority (3)

−30 pts

3-101.11FOOD shall be safe, unADULTERATED and honestly presented. (P) Risk Factor−10
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 uRisk Factor−10
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

Intermediate (2)

−10 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
4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

Dec 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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