What is Gardner Elementary School's health inspection score?

Gardner Elementary School has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gardner Elementary School last inspected?

Gardner Elementary School was last inspected on October 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gardner Elementary School have?

Gardner Elementary School has 9 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gardner Elementary School safe to eat at?

Gardner Elementary School has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Gardner Elementary School serve?

Gardner Elementary School serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Gardner Elementary School

Name: Gardner Elementary School
Address: 6528 MANSFIELD ST, Detroit, 48228
Rating: 79

6528 MANSFIELD ST, Detroit

Last Inspected: 10/27/2025

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0Good

American•Warren Ave Community

Ranked #18 of 82 in Warren Ave CommunityBetter than 17% of american restaurants

Declining

10 inspections

Last: Oct 27, 2025

high confidence

Directions Order

Inspections

50%

Clean Rate

0.9

Avg Violations

6 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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-22 pts

Latest

100% weight

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

6528 MANSFIELD ST, Detroit, MI 48228

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Violation Timeline

Oct 2021

1 inspections

1 basic

Oct

Apr 2022

1 inspections

Nov 2022

1 inspections

Nov

Jun 2023

1 inspections

1 high priority

Dec 2023

1 inspections

1 high priority

2 basic

Dec

May 2024

1 inspections

Sep 2024

1 inspections

Sep

Dec 2024

1 inspections

May 2025

1 inspections

1 intermediate

May

Oct 2025

1 inspections

2 high priority

1 intermediate

Inspection History

10 records on file

9 Routine Inspection1 Attempt inspection

Oct 25

Routine Inspection InspectionLatest

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

5-202.12(A) A handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a handwashing sink. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. 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

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−25 pts

Risk factor bonus (2× +5)−10 pts

May 25

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

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

Base deductions−5 pts

Dec 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Sep 24

Attempt inspection InspectionClean

No violations

100/100inspection score

May 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Dec 23

Routine Inspection Inspection

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

4-501.114A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet these limits or as otherwise approved: (P) Chlorine ppm pH<10 pH<8 25 120 F 120 F 50 100 F 75 F 100 55 F 55 F Iodine a concentration of between 12.5 and 25 ppm and minimum temp of 75 F and pH of 5 or less or meets manufacturer's specifiRisk Factor−10

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
4-903.12Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored only in approved locations. −2

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

Routine Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

4-501.114A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet these limits or as otherwise approved: (P) Chlorine ppm pH<10 pH<8 25 120 F 120 F 50 100 F 75 F 100 55 F 55 F Iodine a concentration of between 12.5 and 25 ppm and minimum temp of 75 F and pH of 5 or less or meets manufacturer's specifiRisk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Nov 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 21

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4-903.11Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in an approved manner and location. −2

Base deductions−2 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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