What is 800 Parc's health inspection score?

800 Parc has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 800 Parc last inspected?

800 Parc was last inspected on May 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 800 Parc have?

800 Parc has 9 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 800 Parc safe to eat at?

800 Parc has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

Official Health Record

800 Parc

Name: 800 Parc
Address: 800 WOODWARD, Detroit, 48226
Rating: 84

800 WOODWARD, Detroit

Last Inspected: 5/22/2026

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0Good

Downtown

Ranked #850 of 1000 in Downtown

Declining

9 inspections

Last: May 22, 2026

high confidence

Directions Order

Inspections

56%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-17 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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800 WOODWARD, Detroit, MI 48226

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Violation Timeline

Feb 2023

1 inspections

Feb

Jul 2023

1 inspections

Nov 2023

1 inspections

1 high priority

1 intermediate

Nov

Jul 2024

1 inspections

1 intermediate

Oct 2024

1 inspections

Oct

Apr 2025

1 inspections

Jul 2025

1 inspections

2 basic

Jul

Oct 2025

1 inspections

May 2026

1 inspections

1 high priority

2 intermediate

1 basic

May

Inspection History

9 records on file

7 Routine Inspection2 Complaint

May 26

Routine Inspection InspectionLatest

1 High2 Med1 Basic

4 total1 risk factor

73/100inspection score

−22 pts

High Priority (1)

−10 pts

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

Intermediate (2)

−10 pts

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. −5
3-501.15(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (Pf) (2) Separating the FOOD into smaller or thinner portions; (Pf) (3) Using rapid cooling EQUIPMENT; (Pf) (4) Stirring the FOOD in a container placed in an ice water bath; (Pf) (5) Using containers that facilitate heat transfer; (Pf) −5

Basic (1)

−2 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

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Complaint InspectionClean

No violations

100/100inspection score

Jul 25

Complaint Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

6-501.111The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES. by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified.(Pf) (D) Eliminating harborage conditions. −2
6-202.15Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents. Unless otherwise allowed by law. −2

Base deductions−4 pts

Apr 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Jul 24

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. −5

Base deductions−5 pts

Nov 23

Routine Inspection Inspection

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 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

Intermediate (1)

−5 pts

4-501.112In a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194 F, or less than 165 F for stationary rack machines or 180 F for all other machines to assure proper sanitizing of utensils. (Pf) −5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Jul 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Feb 23

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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