What is Tubby's Sub Shop #37's health inspection score?

Tubby's Sub Shop #37 has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tubby's Sub Shop #37 last inspected?

Tubby's Sub Shop #37 was last inspected on November 13, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tubby's Sub Shop #37 have?

Tubby's Sub Shop #37 has 9 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tubby's Sub Shop #37 safe to eat at?

Yes, Tubby's Sub Shop #37 has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Tubby's Sub Shop #37 serve?

Tubby's Sub Shop #37 serves Deli cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tubby's Sub Shop #37

Name: Tubby's Sub Shop #37
Address: 17195 HARPER AVE, Detroit, 48224
Rating: 100

17195 HARPER AVE, Detroit

Last Inspected: 11/13/2025

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0Excellent

Deli•Cornerstone Village

Ranked #5 of 105 in Cornerstone Village

Stable

6 inspections

Last: Nov 13, 2025

high confidence

Directions Order

Inspections

50%

Clean Rate

1.5

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-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-0

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

100

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

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17195 HARPER AVE, Detroit, MI 48224

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Violation Timeline

Feb 2021

1 inspections

Feb

Apr 2022

1 inspections

2 basic

Sep 2023

1 inspections

1 high priority

4 intermediate

1 basic

Sep

Oct 2023

1 inspections

1 basic

Nov 2024

1 inspections

Nov

Nov 2025

1 inspections

Inspection History

6 records on file

6 Routine Inspection

Nov 25

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Nov 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 23

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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 FOO−2

Base deductions−2 pts

Sep 23

Routine Inspection Inspection

1 High4 Med1 Basic

6 total1 risk factor

63/100inspection score

−37 pts

High Priority (1)

−10 pts

3-501.19If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for service for immediate consumption: (1) Written procedures are required to be prepared in advance, maintained in the establishment, and made available to the REGURisk Factor−10

Intermediate (5)

−25 pts

4-203.11(A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2F in the intended range of use. (Pf) −5
7-102.11Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) −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
7-102.11Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) −5
4-301.11EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as required. (Pf) −5

Basic (1)

−2 pts

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 FOO−2

Base deductions−37 pts

Risk factor bonus (1× +5)−5 pts

Apr 22

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

4-502.11(A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.−2
4-901.11After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining. −2

Base deductions−4 pts

Feb 21

Routine Inspection 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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