What is Greenwich Time's health inspection score?

Greenwich Time has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Greenwich Time last inspected?

Greenwich Time was last inspected on December 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Greenwich Time have?

Greenwich Time has 18 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Greenwich Time safe to eat at?

Yes, Greenwich Time has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

Official Health Record

Greenwich Time

Name: Greenwich Time
Address: 130 CADILLAC SQ, Detroit, 48226
Rating: 95

130 CADILLAC SQ, Detroit

Last Inspected: 12/12/2025

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0Excellent

Downtown

Ranked #850 of 1000 in Downtown

Stable

9 inspections

Last: Dec 12, 2025

high confidence

Directions Order

Inspections

11%

Clean Rate

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-4 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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130 CADILLAC SQ, Detroit, MI 48226

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Violation Timeline

May 2021

1 inspections

2 basic

May

Feb 2022

1 inspections

3 basic

Jul 2022

1 inspections

1 high priority

1 intermediate

2 basic

Jul

Apr 2023

1 inspections

1 high priority

2 basic

Feb 2024

1 inspections

1 basic

Feb

Oct 2024

1 inspections

1 intermediate

May 2025

1 inspections

2 basic

May

Dec 2025

2 inspections

1 intermediate

1 basic

Inspection History

9 records on file

9 Routine Inspection

Dec 25

Routine Inspection InspectionLatest

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

6-301.11Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (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−7 pts

Dec 25

Routine Inspection InspectionClean

No violations

100/100inspection score

May 25

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 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
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−4 pts

Oct 24

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

7-202.11(A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. (Pf) (B) Paragraph (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.−5

Base deductions−5 pts

Feb 24

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

Apr 23

Routine Inspection Inspection

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 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

Basic (2)

−4 pts

6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Jul 22

Routine Inspection Inspection

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 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

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

Basic (2)

−4 pts

4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Feb 22

Routine Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

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
6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−6 pts

May 21

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

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

Base deductions−4 pts

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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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