What is Brooklyn Street Local's health inspection score?

Brooklyn Street Local 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 Brooklyn Street Local last inspected?

Brooklyn Street Local was last inspected on August 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Brooklyn Street Local have?

Brooklyn Street Local has 11 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Brooklyn Street Local safe to eat at?

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

What type of cuisine does Brooklyn Street Local serve?

Brooklyn Street Local serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Brooklyn Street Local

Name: Brooklyn Street Local
Address: 1266 MICHIGAN AVE, Detroit, 48226
Rating: 93

1266 MICHIGAN AVE, Detroit

Last inspected 7mo ago

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0Excellent

American•Corktown

Ranked #26 of 132 in CorktownBetter than 17% of american restaurants

Stable

10 inspections

Last: Aug 28, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

1.1

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

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

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

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

1266 MICHIGAN AVE, Detroit, MI 48226

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Violation Timeline

Apr 2021

1 inspections

1 basic

Apr

Sep 2021

1 inspections

2 basic

Apr 2022

1 inspections

1 high priority

1 basic

Apr

Nov 2022

1 inspections

1 intermediate

May 2023

1 inspections

1 basic

May

Nov 2023

1 inspections

Jan 2024

1 inspections

1 basic

Jan

Dec 2024

1 inspections

1 basic

May 2025

1 inspections

May

Aug 2025

1 inspections

1 intermediate

1 basic

Inspection History

10 records on file

9 Routine Inspection1 Attempt inspection

Aug 25

Routine Inspection InspectionLatest

1 Med1 Basic

2 total

93/100inspection score

−7 pts

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 (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

May 25

Attempt inspection InspectionClean

No violations

100/100inspection score

Dec 24

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DET-OtherOther−2

Base deductions−2 pts

Jan 24

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

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−2 pts

Nov 23

Routine Inspection InspectionClean

No violations

100/100inspection score

May 23

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

Nov 22

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

Apr 22

Routine Inspection Inspection

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

3-101.11FOOD shall be safe, unADULTERATED and honestly presented. (P) Risk Factor−10

Basic (1)

−2 pts

5-501.113Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept tightly covered, unless they are in continuous use. −2

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Sep 21

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 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
6-303.11Light of the proper intensity shall be provided as specified. −2

Base deductions−4 pts

Apr 21

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

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−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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