What is Honest John's Bar & Grill's health inspection score?

Honest John's Bar & Grill has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Honest John's Bar & Grill last inspected?

Honest John's Bar & Grill was last inspected on October 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Honest John's Bar & Grill have?

Honest John's Bar & Grill has 36 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Honest John's Bar & Grill safe to eat at?

Yes, Honest John's Bar & Grill has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Honest John's Bar & Grill serve?

Honest John's Bar & Grill serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Honest John's Bar & Grill

Name: Honest John's Bar & Grill
Address: 488 SELDEN ST, Detroit, 48201
Rating: 87

488 SELDEN ST, Detroit

Last Inspected: 10/17/2025

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0Excellent

Steakhouse•Midtown

Ranked #81 of 315 in MidtownBetter than 78% of steakhouse restaurants

Improving

9 inspections

Last: Oct 17, 2025

high confidence

Directions Order

Inspections

33%

Clean Rate

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

Handwashing

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+14 pts

100

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

488 SELDEN ST, Detroit, MI 48201

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Violation Timeline

Aug 2021

1 inspections

2 high priority

2 intermediate

6 basic

Aug

Sep 2022

1 inspections

Feb 2023

1 inspections

1 high priority

2 intermediate

1 basic

Feb

Sep 2023

1 inspections

4 high priority

4 intermediate

1 basic

Apr 2024

1 inspections

2 intermediate

Apr

Nov 2024

1 inspections

3 high priority

1 intermediate

2 basic

May 2025

1 inspections

May

Jun 2025

1 inspections

2 high priority

2 intermediate

1 basic

Oct 2025

1 inspections

Oct

Inspection History

9 records on file

3 Complaint5 Routine Inspection1 Preopening/New

Oct 25

Complaint InspectionLatestClean

No violations

100/100inspection score

Jun 25

Routine Inspection Inspection

2 High2 Med1 Basic

5 total2 risk factors

58/100inspection score

−32 pts

High Priority (2)

−20 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
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

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. −5
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 (1)

−2 pts

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 using−2

Base deductions−32 pts

Risk factor bonus (2× +5)−10 pts

May 25

Preopening/New InspectionClean

No violations

100/100inspection score

Nov 24

Routine Inspection Inspection

3 High1 Med2 Basic

6 total3 risk factors

46/100inspection score

−39 pts

High Priority (3)

−30 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
5-202.13An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. (P) Risk Factor−10
4-702.11UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. (P) Risk 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 (2)

−4 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−39 pts

Risk factor bonus (3× +5)−15 pts

Apr 24

Complaint Inspection

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

2-103.11The PERSON IN CHARGE shall ensure that employees, practices and policies are in compliance with the code. (Pf) −5
3-501.15(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (Pf) (2) Separating the FOOD into smaller or thinner portions; (Pf) (3) Using rapid cooling EQUIPMENT; (Pf) (4) Stirring the FOOD in a container placed in an ice water bath; (Pf) (5) Using containers that facilitate heat transfer; (Pf) (6) Ad−5

Base deductions−10 pts

Sep 23

Routine Inspection Inspection

4 High4 Med1 Basic

9 total4 risk factors

18/100inspection score

−62 pts

High Priority (4)

−40 pts

5-202.13An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. (P) Risk Factor−10
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 displaRisk Factor−10
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
4-702.11UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. (P) Risk Factor−10

Intermediate (4)

−20 pts

6-301.12Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf) −5
4-204.112(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewin−5
6-501.111The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES. by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified.(Pf) (D) Eliminating harborage conditions. −5
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 (1)

−2 pts

6-301.14A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. −2

Base deductions−62 pts

Risk factor bonus (4× +5)−20 pts

Feb 23

Routine Inspection Inspection

1 High2 Med1 Basic

4 total1 risk factor

73/100inspection score

−22 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

6-301.12Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf) −5
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 (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−22 pts

Risk factor bonus (1× +5)−5 pts

Sep 22

Complaint InspectionClean

No violations

100/100inspection score

Aug 21

Routine Inspection Inspection

2 High2 Med6 Basic

10 total2 risk factors

48/100inspection score

−42 pts

High Priority (2)

−20 pts

MFL289.6125Ice bins and machines; connection with waste line.* Sec. 6125. The waste line from ice storage bins and ice machines shall not be directly connected with another waste line and shall be drained through an air gap.Risk Factor−10
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

Intermediate (2)

−10 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
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

Basic (6)

−12 pts

4-401.11EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located in an unsuitable areas or where exposed to possible contamination. −2
3-305.12FOOD may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept potential drips; (G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contamination. −2
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
2-401.11(A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; c−2
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
5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. −2

Base deductions−42 pts

Risk factor bonus (2× +5)−10 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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