What is Hannan Center's health inspection score?

Hannan Center has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hannan Center last inspected?

Hannan Center was last inspected on January 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hannan Center have?

Hannan Center has 9 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hannan Center safe to eat at?

Yes, Hannan Center has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

Official Health Record

Hannan Center

Name: Hannan Center
Address: 4750 WOODWARD AVE, Detroit, 48201
Rating: 93

4750 WOODWARD AVE, Detroit

Last Inspected: 1/9/2026

▲Improving

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0Excellent

Midtown

Ranked #59 of 318 in Midtown

Improving

8 inspections

Last: Jan 9, 2026

high confidence

Directions Order

Inspections

63%

Clean Rate

1.1

Avg Violations

5 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

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 90/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (93/100) which is computed during our regular data sync.

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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4750 WOODWARD AVE, Detroit, MI 48201

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Violation Timeline

Feb 2022

1 inspections

Feb

Mar 2022

1 inspections

Nov 2022

1 inspections

6 basic

Nov

Apr 2023

1 inspections

Nov 2023

1 inspections

Nov

Jan 2025

2 inspections

2 high priority

Jan 2026

1 inspections

1 basic

Jan

Inspection History

8 records on file

5 Routine Inspection1 Attempt inspection1 Plan Review/Evaluat1 COVID19-temp closed

Jan 26

Routine Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

MFL289.2129Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a fo−2

Base deductions−2 pts

Jan 25

Routine Inspection Inspection

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

3-202.11(A) Refrigerated, POTENTIALLY HAZARDOUS FOOD shall be at a temperature of 41°F or below when received, except as allowed by LAW. POTENTIALLY HAZARDOUS FOOD that is cooked and received hot shall be at 135°F or above. (P) (B) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (Pf) (C) Upon receipt, POTENTIALLY HAZARDOUS FOOD shall be free of evidence of previous temperature abuse. (Pf) Risk Factor−10
3-701.11(A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under § 3-101.11 shall be discarded or reconditioned according to an APPROVED procedure. (P) (B) FOOD that is not from an APPROVED source as specified under §§ 3-201.11 - .17 shall be discarded. (P) (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been RESTRICTED or EXCLUDED as specified under § 2-201.12 shall be discarded. (P) (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMRisk Factor−10

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Jan 25

Attempt inspection InspectionClean

No violations

100/100inspection score

Nov 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 23

Plan Review/Evaluat InspectionClean

No violations

100/100inspection score

Nov 22

Routine Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

4-602.12(A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.−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
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
6-501.18PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. −2
4-501.14A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned as required. −2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−12 pts

Mar 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Feb 22

COVID19-temp closed 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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