What is Papa Joe's Gourmet Market Henry Ford's health inspection score?

Papa Joe's Gourmet Market Henry Ford 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 Papa Joe's Gourmet Market Henry Ford last inspected?

Papa Joe's Gourmet Market Henry Ford was last inspected on May 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Papa Joe's Gourmet Market Henry Ford have?

Papa Joe's Gourmet Market Henry Ford has 7 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Papa Joe's Gourmet Market Henry Ford safe to eat at?

Yes, Papa Joe's Gourmet Market Henry Ford has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

Official Health Record

Papa Joe's Gourmet Market Henry Ford

Name: Papa Joe's Gourmet Market Henry Ford
Address: 2799 W Grand Blvd, Detroit, 48202
Rating: 100

2799 W Grand Blvd, Detroit

Last Inspected: 5/22/2026

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0Excellent

Virginia Park Community

Ranked #1 of 38 in Virginia Park Community

Stable

10 inspections

Last: May 22, 2026

high confidence

Directions Order

Inspections

60%

Clean Rate

0.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Facility condition

Building maintenance or structural issues

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

+1 pts

100

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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2799 W Grand Blvd, Detroit, MI 48202

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Violation Timeline

Feb 2022

1 inspections

Feb

Apr 2022

1 inspections

1 basic

Jun 2023

1 inspections

Jun

Sep 2023

1 inspections

1 high priority

2 intermediate

May 2024

1 inspections

2 intermediate

May

Nov 2024

1 inspections

Jan 2025

1 inspections

Jan

Jun 2025

1 inspections

1 basic

Feb 2026

1 inspections

Feb

May 2026

1 inspections

Inspection History

10 records on file

3 Complaint7 Routine Inspection

May 26

Complaint InspectionLatestClean

No violations

100/100inspection score

Feb 26

Routine Inspection InspectionClean

No violations

100/100inspection score

Jun 25

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−2 pts

Jan 25

Complaint InspectionClean

No violations

100/100inspection score

Nov 24

Routine Inspection InspectionClean

No violations

100/100inspection score

May 24

Routine Inspection Inspection

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

3-501.17(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened −5
3-501.17(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened −5

Base deductions−10 pts

Sep 23

Routine Inspection Inspection

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

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

3-501.17(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened −5
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−20 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

Complaint InspectionClean

No violations

100/100inspection score

Apr 22

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

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−2 pts

Feb 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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