What is 3rd Street Bar's health inspection score?

3rd Street Bar has a SafeDine safety score of 71 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 3rd Street Bar last inspected?

3rd Street Bar was last inspected on April 25, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 3rd Street Bar have?

3rd Street Bar has 13 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 3rd Street Bar safe to eat at?

3rd Street Bar has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

3rd Street Bar

Name: 3rd Street Bar
Address: 4626 THIRD AVE, Detroit, 48201
Rating: 71

4626 THIRD AVE, Detroit

Data may be outdated — inspected 4/25/2023

▼Declining

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0Good

Midtown

Ranked #160 of 318 in Midtown

Declining

4 inspections

Last: Apr 25, 2023

low confidence

Directions Order

Inspections

50%

Clean Rate

3.3

Avg Violations

38 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

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-28 pts

Latest

100% weight

100

2nd

60% weight

Real-time Score: 68/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (71/100) 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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4626 THIRD AVE, Detroit, MI 48201

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Violation Timeline

Apr 2021

1 inspections

Apr

Apr 2022

1 inspections

3 high priority

1 intermediate

3 basic

Apr 2023

2 inspections

1 high priority

1 intermediate

4 basic

Apr

Inspection History

4 records on file

2 Routine Inspection1 Closed - attempt ins1 COVID19 SITE CHECK

Apr 23

Routine Inspection InspectionLatest

1 High1 Med4 Basic

6 total1 risk factor

72/100inspection score

−25 pts

High Priority (1)

−10 pts

3-302.11(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed Risk Factor−10

Intermediate (1)

−5 pts

4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5

Basic (5)

−10 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
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
3-304.12During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected locat−2
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

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Apr 22

Routine Inspection Inspection

3 High1 Med3 Basic

7 total3 risk factors

44/100inspection score

−41 pts

High Priority (3)

−30 pts

3-101.11FOOD shall be safe, unADULTERATED and honestly presented. (P) Risk Factor−10
4-602.11(A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before usingRisk Factor−10
4-602.11(A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before usingRisk Factor−10

Intermediate (1)

−5 pts

5-205.11(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) −5

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
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
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−41 pts

Risk factor bonus (3× +5)−15 pts

Apr 21

COVID19 SITE CHECK 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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